Asado Negro

Ingredients

• 3.5 pounds beef eye of round roast – tied if needed
• 2.5 teaspoons kosher salt
• 1 teaspoon black pepper
• 6 cloves garlic – minced
• 2 tablespoons worcestershire sauce
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 3 tablespoons neutral oil
• 4 ounces papelón (panela) – grated
• 0.25 cup water
• 2 medium onion – chopped
• 4 peppers ají dulce – seeded and chopped
• 1 medium red bell pepper – seeded and chopped
• 1 stalk celery – chopped
• 1 cup red wine
• 3 cups beef stock
• 2 leaves bay
• 2 tablespoons red wine vinegar
• white rice – cooked (for serving)
• ripe plantains – fried (for serving)

Instructions

1. Tie the eye of round roast in a few places to hold its shape, then pat dry.
2. In a bowl, mix the kosher salt, black pepper, minced garlic, Worcestershire sauce, ground cumin, and dried oregano to form a paste. Rub it all over the beef, place in a nonreactive container or resealable bag, and refrigerate 8–24 hours, turning once halfway through.
3. Remove the beef from the refrigerator 30 minutes before cooking. Wipe off any excess surface marinade; reserve any juices from the bag.
4. Prepare the aromatics: chop the onion, ají dulce peppers, red bell pepper, and celery. Grate the papelón if not already done.
5. Heat the neutral oil in a heavy pot (Dutch oven) over medium-high heat. Sear the beef on all sides until deeply browned, 10–12 minutes total. Transfer the beef to a plate.
6. Reduce the heat to medium-low. Add the grated papelón and the water to the pot and cook, swirling occasionally, until the caramel is very dark mahogany—just shy of smoking—3–5 minutes.
7. Return the beef to the pot and turn to coat it in the dark caramel, about 1 minute.
8. Add the chopped onion, ají dulce, red bell pepper, and celery around the beef. Cook, stirring the vegetables occasionally, until softened and lightly golden, 6–8 minutes.
9. Pour in the red wine and scrape up the browned bits. Simmer until reduced by about half, 3–4 minutes.
10. Add the beef stock, bay leaves, and any reserved juices from the marinade. Bring to a gentle simmer, cover, and braise over low heat, turning the beef every 45 minutes, until the roast is very tender when pierced and sliceable (not falling apart), 2.5–3 hours.
11. Transfer the beef to a board, tent with foil, and rest 10 minutes.
12. Discard the bay leaves. Blend the braising liquid and vegetables with an immersion blender until perfectly smooth. Stir in the red wine vinegar and simmer uncovered over medium heat until the sauce is glossy and thick enough to coat the back of a spoon, 10–15 minutes; adjust salt if needed.
13. Slice the beef thinly across the grain. Return the slices to the pot and simmer gently in the sauce for 5 minutes to glaze.
14. Serve hot with white rice and fried ripe plantains.