Asado Negro Caraqueño (Dark Papelón-Caramelized Braised Beef & Rice) – Authentic Venezuela Recipe

Ingredients for Asado Negro Caraqueño (Dark Papelón-Caramelized Braised Beef & Rice) (4 Servings)

• 1.25 lbs (or 2.5 cups) seared beef eye of round or chuck, prepped into bite-sized pieces
• 1.5 cups steamed white rice, washed and trimmed
• 1 cup fried ripe plantains
• 1 medium onion and 3 cloves garlic, finely minced with papelón (raw cane sugar caramel)
• 1.5 tbsp traditional Venezuela seasoning (red wine, sweet ají dulce peppers, cumin, garlic)
• 2.5 cups rich culinary stock or aromatic cooking liquid, plus 2 tbsp cooking oil

Step-by-Step Cooking Instructions

1. Heat oil in a heavy Dutch oven or deep skillet over medium-high heat; brown seared beef eye of round or chuck for 5 minutes.
2. Add minced onion, garlic, papelón (raw cane sugar caramel), and red wine, sweet ají dulce peppers, cumin, garlic, stirring for 2 minutes until deeply aromatic.
3. Add steamed white rice and pour in the braising liquid; bring to a lively simmer.
4. Cover and braise over medium-low heat for 20–22 minutes until meltingly tender and the sauce is rich and glossy.
5. Stir in fried ripe plantains right before serving warm.