Asado Negro

Asado negro is beef cooked with a dark sauce containing cane sugar. Sumito Estevez’s preparation uses a whole piece of peceto, a beef round cut, browned deeply before grated papelón is melted in the pan. Grated onion, red pepper, garlic and tomato are combined with marjoram, Worcestershire sauce and red wine for the cooking liquid.^[1]

The beef cooks slowly in this liquid, then is rested and sliced. Estevez finishes the cooking sauce with butter and spoons it over the meat. His accompanying plantain gnocchi are made from roasted ripe plantain, egg yolk and flour; caramelised leek completes the plate.^[1]