Entrees » Asado Negro
This dish is a Venezuelan classic that uses "panela," a deep brown sugar in the shape of small cones, to help create the dark caramel color of the meat. Brown sugar can be used as a substitute. This is a wonderful, soulful, simple dish. Mil gracias, Carla!
Posted Tuesday, October 6, 2009, at 9:12 pm by Bea Viera:The fragrance filling my kitchen as the Asado Negro was cooking was an introduction to a FABULOUS meal.
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