Meat and poultry recipes

Venezuelan black roast

Venezuelan black roast


  • Easy
  • 140 minutes
  • For 8 people
  • 3.4 € / person
  • 230kcal per 100g.

How to make Venezuelan black roast or boy in sauce.

The black roast , typical Venezuelan dish also known as asado or boy in sauce .

A traditional preparation for Christmas and New Years in Venezuela, and now throughout the world, as there are almost as many Venezuelans outside of Venezuela as there are in the same country. It is also known as ” boy “, a peculiar sea name about which we find no relationship with the barbecue.

It is tremendously easy to prepare, from those meat recipes that are made almost alone. Perhaps the most laborious is the mincing of the vegetables, but you should not make virguerías with them because they can be roughly chopped and it works just as well.

It is important to get a round of good quality beef , if you are not in Venezuela, without a doubt, if it is Galician better than better.

The preparation process has two parts, first, the marinade of the meat and then, the cooking itself, whose main step is the sealing of the meat in a panela caramel.

The cooking can be done in the oven or on the fire or plate. We have opted for the first one and it is delicious, but if you are friends of the oven cooking, go ahead with it.

This Venezuelan recipe is a perfect alternative to the turkey, lamb or Christmas hake so typical in Spanish homes. What if this year you change the menu and give your families a surprise?

Preparing the vegetables and mashing the meat

  1. We start with the marinade and, for this, in a large saucepan we place the round of veal (flanged so that it does not deform) and season to taste.
  2. We also add the ground cumin, Worcestershire sauce and a splash of oil. We distribute well throughout the meat.
  3. Chop all the vegetables (previously washed). Carrots and leek can be cut into discs or half moons.
  4. We add the vegetables to the saucepan along with the bay leaves, cover and take to the fridge where we leave to marinate for 10 to 12 hours.
  5. If we prepare it at night, it will be ready the next day to continue the recipe.
  6. At the end of this time, we remove the meat from the fridge and let it warm for an hour.

Preparation of the base of the Venezuelan black roast

  1. Heat the cooking oil in a large saucepan and add the panela.
  2. Let it caramelize over low heat, taking care not to burn it.
  3. Add the veal and seal on all sides until dark.
  4. Next we incorporate the vegetables with the juice of the marinade, the white wine and the water. We raise the intensity of the fire so that it starts to boil quickly.
  5. Once this is done, lower the temperature, cover and cook over low heat for 1 hour and a half. We watch to see if it dries, adding a little more water and / or wine.
  6. Once the meat is cooked, remove from the saucepan and let it rest until cool.
  7. We crush the vegetables to make the sauce, which we can go through a strainer to make it finer or not. To taste.
  8. When the meat is cold, cut into slices and cook in a wide skillet together with the sauce for five minutes.
  9. We serve with the garnish of our taste.

Accompany it with roasted potatoes or a good mashed potato , braised vegetables and lots of bread. The sauce will ask you because it is yummy.

Here you have a step by step in photos where I show how to prepare this Venezuelan black roast recipe . Do not miss any detail so that it is delicious.

Tips for a perfect Venezuelan black roast

  • Although it can be prepared on the day of consumption, it is better to cook the black roast the day before (even a couple of days before) and finish the recipe on the day it is going to be served.
  • This way the meat has more body, it is easily cut without breaking down and it absorbs better the juices of the sauce whose flavor will have concentrated with the days.
  • Venezuelan black roast can be prepared 2-3 days in advance and heated a few minutes before serving. In this way, if we prepare it for a special celebration, we save work time on the big day.
  • It also supports freezing.
  • We can use the leftover sauce to cook other meats in it: meatballs, chicken fillets, cheeks, etc.
  • The classic Christmas garnish of the Venezuelan black roast is ham bread, Hallacas and salad, but if it is prepared in a season other than Christmas it can be accompanied by mashed potatoes or boiled rice.
  • As we always recommend, the quality of the ingredients is essential when obtaining an optimal result. A quality cut of beef and a good wine are key to a delicious black roast.

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