Venezuelan Beef Roast Marinade Recipes

MARINATED ROAST BEEF

Steps:

• Pierce roast at 1 inch intervals with a meat fork, and place in a large zip lock bag.
• Combine vegetable oil and next 5 ingredients; pour over roast in zip lock bag.
• Seal and chill for 24-48 hours, turning roast occasionally.
• Bake at 325 degrees for 1 hour and 50 minutes or until a meat thermometer registers 145-160 degrees.
• Let stand for 5 minutes before slicing thinly across the grain.
• Roast beef will be rare.

BEEF MARINADE I

Steps:

• In a quart jar, combine oil, soy sauce, vinegar, lemon juice and Worcestershire sauce. Season with mustard, salt, pepper, parsley and ground cloves. Shake well until it is mixed.
• Put meat in a large bowl. Pour marinade over meat and let stand covered 3 days in refrigerator, basting every day.

VENEZUELAN ASADO NEGRO

Steps:

• Prepare the beef: cut off any large, fatty membrane.
• Place the beef in a resealable bag and add salt and pepper to taste, garlic, and Worcestershire sauce. Seal and squish around to combine. Place in the refrigerator to marinate at least 1 hour and up to overnight.
• When ready to cook remove meat from marinade. Discard marinade.
• Heat the oil in a large heavy-based pan over high heat. When the oil starts to heat, add the sugar in the center of the pan and let it dissolve without stirring. Sear the beef on each side until nicely browned. Transfer beef to the slow cooker.
• Add onions, carrots, green pepper, oregano, bay leaves, beef stock, beef bouillon, and wines to the slow cooker.
• Cook on High for 4 hours or Low for 8 hours.
• Open the slow cooker and remove the beef. Discard the oregano sprig and bay leaves. Let the meat rest for 5 min and then place roast on cutting board and slice into 1/2-inch thick pieces. Set aside.
• Transfer the liquid and veggies to the blender and puree into a smooth sauce - it will change from a dark brown to a lighter brown color. Pour the sauce into a saucepan and bring to simmer over medium heat. Add grated the papelon (brown sugar cane), mix well and simmer until the sauce turns a darker brown color and reduces by to a gravy consistency, about 8 - 10 minutes. Taste and adjust the seasoning (salt and pepper) if necessary. Add the sliced meat and simmer for 10 - 15 more minutes.
• Serve hot with mash potatoes or white rice.

VENEZUELAN SHREDDED BEEF

Steps:

• Cut the meat into 4 pieces.
• Place beef broth in a large pot over medium-high heat. At first boil, add the meat and cook for 15 minutes. Taste the broth and add more salt and pepper, if necessary. Cover and let it cook for about 2 - 3 hours, or until the meat is fully cooked and tender. As the meat cooks, check the broth levels and add more if needed (the broth should always cover meat).
• When the meat is tender and fully cooked, carefully removed it from the pot, place it on a plate, and let it cool. Reserve broth (about 3-4 cups).
• Once the meat is cool enough, sheared using two forks or your hands, remove and discard big pieces of fat, if any.
• Add the oil to a large skillet over medium heat. When hot, add the onion and pepper and sauté for 3-5 minutes, or until the onion is translucent. Then add garlic and let it cook for 1 more minute.
• Stir in shredded beef and mix to combine well.
• In a medium bowl, combine tomato paste, tomato sauce, Worcestershire sauce, cumin, oregano, and reserved beef broth; mix well until everything is well combined. Add this mixture to the meat. Add the bay leaves, cover, and cook for 20 -25 minutes, or until most of the liquid has been consumed. Taste and adjust the seasoning, adding more salt and/or pepper, if necessary.
• Serve hot with white rice, black beans, and fried plantains if desired.
• Cut the meat into 4 pieces. Season the beef with salt and pepper to taste. Add beef to a slow cooker.
• Combine ½ cup beef broth, tomato paste, tomato sauce, Worcestershire sauce, cumin, and dried oregano in a mixing bowl. Add mixture to the slow cooker.
• Add onion, peppers, garlic, and bay leaves. Mix to combine.
• Cook on LOW for 6-8 hours or HIGH for 3-4 hours.
• When the time is over, and the meat is tender, remove meat for the slow cooker. Once the meat is cool enough, sheared using two forks or your hands, remove and discard big pieces of fat, if any. and toss to coat with the juices
• Return shredded meat to the cooker and toss to coat with the sauce. Discard bay leaves.
• Serve hot with white rice, black beans, and fried plantains if desired.
• For pressure cooker instructions, check out my Instant Pot Venezuelan Shredded Beef recipe.

ASADO NEGRO (VENEZUELAN-STYLE ROAST BEEF)

Steps:

• Using a sharp paring knife, slice incisions on all sides of roast and insert the slices of garlic.
• Combine celery, leeks, onions, bay leaves, olive oil and Worcestershire sauce in a sealable plastic bag. Add roast, pressing out as much air as possible and seal bag.
• Place in refrigerator for at least three hours, or ideally overnight.
• In a deep pot over medium high heat, combine sugar and 1/2 cup water, stir infrequently and cook for about 15 minutes or until a dark caramel color is reached.
• Carefully add wine, vinegar and brown sugar (hot caramel will splatter) and cook, stirring just until there are no sugar lumps in mixture, about 5 minutes. Set aside.
• Preheat the oven to 375°F.
• Remove beef from marinade (reserving marinade) and season with salt and pepper all over. Heat an oven safe medium-sized pot with a lid (large enough for roast and vegetables) over high heat.
• Add butter and vegetable oil. Sear meat over high heat until brown on all sides. Remove to a plate.
• Remove beef from marinade (reserving marinade) and season with salt and pepper all over.
• Heat an oven safe medium-sized pot with a lid (large enough for roast and vegetables) over high heat.
• Add butter and vegetable oil. Sear meat over high heat until brown on all sides. Remove to a plate.
• Remove from the oven, baste beef with juices, reduce oven temperature to 275°F and cook for another 1 1/2 hours, basting every 30 minutes.
• Remove from the oven and let rest for 20 minutes. Place roast on cutting board and slice into ½-inch thick pieces.
• Place all cooked vegetables (but not sauce) in an ovenproof dish and arrange beef slices over them and set aside.
• Taste sauce, which should be of an almost syrupy consistency. If not, place in a pan and reduce over low heat until it reaches a syrupy consistency.
• Taste and re-season with salt and pepper if needed. Remove bay leaves from sauce pour over beef slices.
• Return to the oven for 30 minutes at 275°F. Sprinkle with freshly chopped parsley and serve immediately.

VENEZUELAN BEEF ROAST MARINADE

Steps:

• Mix all of these ingredients.
• Pour into a ziplock bag, reserving some for a baste if you wish. Place meat in bag and close carefully, omitting as much air as possible.
• Refrigerate for a day or so, turning the bag whenever you remember to, because the ingredients will separate.
• Roast meat dry at about 300°F.
• Or grill and baste.

VENEZUELAN POT ROAST

Steps:

• 1. Trim excess fat from roast and rinse under cool running water. Drain well and pat dry. Pierce roast several times on all Side dish with a sharp knife. Combine garlic, salt, black pepper, thyme, and lime or lemon juice, and rub this mixture over the roast. Place the roast into a large nonmetal bowl, refrigerate, and marinate for 1 to 2 hours.
• 2. In a Dutch oven, heat oil over medium-high heat. Add roast (reserve marinade) and sear on all Side dish, about 15 minutes. Reduce heat to low and add carrots, onion, bay leaves, beer, and any remaining marinade. Cover and cook for 2 hours.
• 3. Stir in bell pepper, raisins, olives, and capers. Increase the heat to medium-high and cook uncovered for another 30 minutes, while spooning the broth over the meat to baste it.