Asado Negro

Asado Negro (Short Ribs)

Ingredients

(4 Servings)

• 1 1⁄2 lbs. boneless beef short ribs, trimmed
• 1 cup yellow onion, diced
• 1⁄2 cup red bell pepper, diced
• 1⁄2 cup leek, white parts only, sliced
• 2 tbsp garlic, minced
• 1⁄2 cup grated panela or brown sugar
• 3⁄4 cup red wine (or omit for non-alcoholic)
• 1 tbsp tomato paste
• 1 tbsp Worcestershire sauce
• 1 1⁄2 cups low-sodium beef stock
• 1 bay leaf
• 1 sprig thyme
• 1 tbsp olive oil
• Salt and pepper to taste

Method

1. Caramelize Sugar Base: In a large sauté pan, melt the panela over medium-low heat until deeply golden. Add oil and swirl gently.
2. Add Aromatics: Stir in onion, leek, garlic, and red pepper. Cook until softened (4–5 minutes). Add tomato paste and cook for 1 minute more.
3. Deglaze and Braise: Add wine, Worcestershire, and reduce by half. Add beef stock, herbs,salt, and pepper. Bring to simmer.
4. Add Beef: Nestle beef into the pot. Liquid should rise about 2⁄3 up the sides.
5. Braise: Cover and cook gently over low heat for 2–21⁄2 hours, or in a 275°F oven, until fork-Tender. Remove beef and reduce sauce to desired thickness.

Vegan “Asado Negro”

Ingredients

(4 Servings)

• 4 large portobello caps or 2 cups of beech mushrooms
• 4 tbsp balsamic vinegar
• 4 tbsp soy sauce or tamari
• 2 tsp grated panela or brown sugar
• 2 tsp tomato paste
• 2 cloves garlic, smashed
• 1 tsp smoked paprika
• 1⁄2 tsp black pepper
• 1 tbsp olive oil
• 1⁄2 cup vegetable broth

Method

1. Marinate: Mix vinegar, soy sauce, sugar, tomato paste, garlic, paprika, and pepper. Marinate mushrooms for 30 minutes.
2. Sear: Sear in oil over medium-high heat until golden (about 3 minutes per side).
3. Deglaze: Add broth and remaining marinade. Simmer 3–5 minutes until reduced to a
4. Glossy Sauce. Slice mushrooms before plating.

Plantain Medallions

Ingredients

(4 Servings)

• 2 large green plantains (for tostones)
• Neutral oil for frying
• Salt to taste
• Optional: garlic oil or tamarind aioli for drizzle

Method

1. First Fry: Peel and slice plantains into 1-inch rounds. Fry at 325°F for 2–3 minutes untilsoftened.
2. Smash: Flatten each piece using the bottom of a jar or tostonera.
3. Second Fry: Return to hot oil (350–375°F) and fry until crisp and golden. Drain and season.

Arepitas

Ingredients

(4 Servings)

• 1 cup masa (we use Harina) 
• 1 cup warm water 
• ¼ tsp salt 
• 1 tbsp olive oil 

Method

1. Mix Dough: Combine masa, salt, and water. Let sit 5 minutes. 
2. Shape: Form into small arepitas or cornell (~3” wide). 
3. Cook: Sear in olive oil on both sides until crisp and golden. Optionally bake at 375°F for 10 more minutes. Set aside for plating. 

Plating Instructions (Per Plate) 

• Smear yuca purée diagonally or as a quenelle near center. 
• Place beef or mushroom over one side. 
• Arrange a trio of carrots across from protein. 
• Place a crisp arepita and/or sweet plantain coin neatly with contrast. 
• Drizzle reduced sauce around or under protein. 
• Garnish with pickled red onion petals, micro cilantro, or edible flowers.