Asado Negro



  • 4 cloves garlic, minced
  • 3 tbsp soy sauce
  • salt
  • pepper


  • 2 lbs top round beef
  • 3 tbsp canola oil
  • ΒΌ cup of panela (found at Latin specialty stores) or brown sugar
  • 3 onions
  • 2 green peppers
  • 6 cloves garlic


  1. Mix all the ingredients for the marinade and rub well all over the meat. Let marinate overnight or at least 2 hours
  2. Blend the onions, peppers and garlic in a blender really well
  3. In a large pan heat oil on medium-high heat. Add the panela or sugar and stir until melted
  4. Sear the beef on all sides, making sure the sugar doesn't burn and the meat takes on a nice dark color
  5. Add the blended vegetables, stir and bring to a boil. Simmer covered for about 1½ hours
  6. Take the beef out of the pot and let rest for about 15 minutes. In the meantime season the sauce with salt and pepper
  7. Slice the beef and add back into the sauce making sure all the slices are covered in the sauce

Serving Suggestions: The traditional way to serve this dish is with white rice and fried ripe plantains