Asado Negro

Recetas Nestlé’s asado negro centres on muchacho redondo, a named meat cut, with red wine, grated papelón and a vegetable sauce. Its marinade combines wine with salt, black pepper, sugar, oregano, ground cumin and finely chopped garlic.

The meat is coated with that marinade and refrigerated under a cover before cooking. Oil and grated papelón are then heated together over low heat until combined and gently bubbling, with constant movement to keep the mixture from sticking.

The meat is turned in the papelón mixture so it becomes coated and browned on every side, then lifted from the pot. Finely cut leek and onion, diced red and green bell peppers, green olives, capers and tomatoes cook in the same pot.

The reserved wine marinade, MAGGI rib-stock cubes and water join the vegetables before the meat returns. It cooks covered over low heat, with occasional turning, before being removed and sliced.

The sauce is blended and returned to the pot with the sliced meat for a further cook. The finished plate is accompanied by a little vegetables and rice, keeping these serving accompaniments distinct from the vegetables already cooked into the sauce.