South_American
South American - Colombian and Venezuelan Kitchen
Venezuelan Asado Negro (Beef Eye Round Caramelized in Dark Sugar Glaze)
Chef's Menu Description
Chargrilled over glowing charcoal embers with an authentic smoky char, served with handcrafted accompaniments and savoury reductions.
Ingredients
- • 800g prime flank steak, pork belly, chicken, or fresh seafood
- • 2 cups pre-cooked cornmeal (Harina P.A.N.), beans, or yuca
- • 2 large ripe tomatoes and 1 bunch spring onions (Hogao / Sofrito)
- • 3 garlic cloves and 1 tsp ground cumin
- • 1 cup rich chicken or beef broth, or coconut milk
- • Ripe plantains, avocado, and queso blanco
- • 1 tsp sea salt and fresh coriander
Preparation Steps
1
Phase 1
Knead arepa dough, season meat with garlic and cumin, or simmer beans.
2
Phase 2
Cook arepas on hot budare skillet, deep fry crispy chicharrón, or simmer sancocho.
3
Phase 3
Stuff warm arepas, layer traditional Bandeja platters, or ladle rich soups.
4
Phase 4
Top with fresh Hogao sauce, sliced avocado, and crumbled white cheese.
5
Phase 5
Serve piping hot with steamed rice, patacones, and fresh Colombian ají.