A delicious stew of uncertain origin and so dark that you might think it's burned.
The story goes that the name of this roast, asado negro (black roast) came about when a cook burned a roast and sought to cleverly dress it up in an effort to mask the damage. Be that as it may, the result is tasty, indeed, and highly prized by Venezuelans. It's a large cut of steak, generally from the hindquarters, slowly and laboriously dressed with spices and a sugarloaf to give it its characteristic dark colour. It's traditionally served with fried plantains, but these days you can also just as easily find it accompanied by salad, baked potatoes, and/or steamed vegetables.
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