Muchacho criollo

Name: Muchacho criollo
Cuisine: American
Ingredients: Eye round Roast; 1 diced onion; 2 chopped garlic cloves; 1 diced carrot; 1 diced tomato; 1 diced red pepper; 1 spoon worcestershire sauce; 1 handfull of sliced mushrooms; 1 handfull of sweet peas; Salt; Sugar; 1 cup Olive oil; 2 bay leaves; 1 cup water

Carlos Quintana @cook_21382925

Typical Venezuelan beef. Also called “Asado Negro” goes hand in hand with rice and plantains

Carlos Quintana @cook_21382925

Typical Venezuelan beef. Also called “Asado Negro” goes hand in hand with rice and plantains

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Ingredients

Eye round Roast
1diced onion
2chopped garlic cloves
1diced carrot
1diced tomato
1diced red pepper
1 spoonworcestershire sauce
1handfull of sliced mushrooms
1handfull of sweet peas
Salt
Sugar
1 cupOlive oil
2bay leaves
1 cupwater

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Steps

1

Place on a blender 1 cup of oil, chopped onions, chopped garlic, carrot, tomato, red peper and salt and worcestershire. Blend it and the on a glass container place the mix on top of the entire Eye Round Roast. Let sit over night covered in the fridge.
2

Remove beef only and on a hot pan sear all the sides for about 15 minutes total. Transfer to a slow cooker. Place the mix in the slow cooker. Add mushrooms, peas and bay leaves and a cup of water. Bring to a boil and the simmer for about 3 to 4 hours.
3

Take out the beef place it on a cutting board let it sit for some minutes. The sauce in the slow cooker, place is on the blender(remove mushrooms and peas with a spoon to add later) blend the mix.
4

Serve thick sliced eye round. With white rice and plantain and put sauce along with mushrooms and peas on top of the beef and rice.