Asado Negro (Dark Braised Beef Roast)
Whole beef rump slowly braised in red wine and caramelised onion until the exterior darkens to a deep mahogany — 52g protein Argentine showstopper.
40mPrep
225mCook
4Servings
420Calories
52gProtein
Ingredients
- 1000 gbeef rump roast
- 3 wholebrown onions
- 200 mlMalbec wine
- 300 mlbeef stock
- 6 wholegarlic cloves
- 20 mldark soy sauce
- 25 mlolive oil
- 3 gsea salt
Ingredients
- 1000 g beef rump roast
- 3 whole brown onions
- 200 ml Malbec wine
- 300 ml beef stock
- 6 whole garlic cloves
- 20 ml dark soy sauce
- 25 ml olive oil
- 3 g sea salt
Instructions
- Sear rump all over until dark.
- Caramelise sliced onions in same pot 30 min.
- Add garlic, wine, stock, and soy; return beef.
- Cover; braise at 150°C for 3.5 hours.
- Remove beef; reduce sauce 10 min.
- Slice thin; serve with sauce.