Asado negro

Instructions

1. Season the meat generously with salt and pepper. In a casserole dish, heat the oil and sear the roast on all sides until deeply coloured. Set aside.
2. In the same dish, melt the brown sugar over medium heat, stirring until you get a dark brown caramel, without letting it burn.
3. Add the onions, pepper and carrots cut into large chunks, and fry for 5 minutes in the caramel.
4. Stir in the garlic, tomato purée and cumin, then mix for 2 minutes.
5. Deglaze with the red wine, scraping the bottom, then add the stock and bay leaves.
6. Return the meat to the dish, the liquid should come halfway up. Cover and braise gently for 2 hours 30, turning the roast every 40 minutes.
7. When the meat is tender, remove it and cut into thick slices. Blend the sauce with the vegetables until smooth and adjust the seasoning with vinegar if needed.
8. Spoon the sauce over the slices and serve with white rice and fried plantains.