Black roast is a typical meal of the central region of Venezuela and although it is a laborious dish, it has no major complications and the reward is a tender and juicy meat bathed in an exquisite black sauce with bitter and sweet touches. Learn to prepare the original Venezuelan black roast and surprise your family.
| 🚻 5 Diners | 🕘 1H 30m | 🍵 MAIN PLATO | 🤯 DIFFULTURE MEDIA |
| Ingredients to make black roasted with bacon: |
| 1½ kilograms of round boy 2 units of onions 1 red paprik Cup of sugar (200 grams) 1 package of wick or thick thread ½ cup of oil 1 pinch of pepper 1 pinch of cumin |
| ADDITIONAL CHARACTERISTICS: MIDDLE COST, |
Ingredients to make black roasted with bacon:
1. In a bowl, all ingredients are cut into very small pieces and condiments are added to taste.
2. The piece of meat is taken and bored with the tip of a knife making deep holes, then the meat is cut in half (throughout) leaving half a centimeter of the meat united in the background. The round boy is a piece of round beef and cylindrÃca known in other countries as round.
3. To continue with the preparation of our black roast, insert the ingredients already cut, especially the bacon, in the holes made.
4. Once the holes are filled, fill the medium with the rest of the ingredients, then tie up with the thread, turning around so that the opening made is compacte and closed.
5. If you can, let it macerate at least one hour before cooking. Heat a cauldron and add the oil. Meanwhile, wet your hands and shed them from sugar.
6. With it, apply to the flesh all over its surface until you see that it is well soaked in sugar. The rest of the sugar, add it to the ingredients that have left the filling.
7. Get them for a moment. When the oil is very hot, place the meat and let it brown as much as possible (let it reach the point almost burned).
8. Duela it everywhere, in this way the oil with the sugar will take a blackish color. When it is very golden, add the ingredients that were left over, let them cold.
9. Once they are very fried, add water to cover the piece of meat. Let cook over approximately one hour or until the meat softens enough.
10. When the meat of the black roast is softened, take it out of the cauldron, remove the thread and cut into slices of 1 cm. thick.
11. Place it again in the cauldron with the water that must already be thicker. Rectifies the seasoning and adds the tomatoes cut into pieces.
12. Let cook over low heat until all the meat has taken a even blackish color.
13. To serve, accompany the black roast with white rice, mashed potatoes or some garnish with sweet flavors such as banana temptation.
