The Cheat: Dark Arts

[lsanderson]

By SAM SIFTON
Published: December 1, 2010

This week’s recipe is a raggedy Christmas number out of Venezuela called asado negro. It requires a fat roast of beef that is simmered for a long time in dark caramel, its sweetness tempered by vinegar. The result is sticky and unctuous beneath a cloak of peppers, onions and leeks. It looks mysterious and bold on the plate and at the start of a New York winter can conjure some degree of Latin American humidity and joy. More

Asado Negro (December 5, 2010)
Arugula Salad With Lime Vinaigrette (December 5, 2010)

Comments

[vgqn.livejournal.com]

Oh, sounds great! I must try this.