Asado Negro (Venezuelan Braised Beef in Dark Sauce)

• 3 medium Yellow onion
• 6 cloves Garlic
• 900 g Beef chuck roast
• 2 tsp Fine sea salt
• 1 tsp Black pepper
• 2 tbsp Vegetable oil
• 60 g Brown sugar
• 250 ml Black Brewed Coffee
• 2 pieces Bay leaves
• 500 ml Water

1. Slice the onions and thinly slice the garlic. Pat the beef dry, then season all over with the salt and pepper.
2. Heat the oil in a Dutch oven over medium-high heat. Brown the beef very well on all sides, 10–12 minutes total, until a deep mahogany crust forms.
3. Reduce the heat to medium and add the brown sugar to the pot. Stir constantly for 1–2 minutes until it melts and turns dark, coating the base of the pot.
4. Add the onions and a pinch of salt, then cook for 8–10 minutes, stirring often, until softened and deeply browned. Stir in the garlic and cook for 1 minute until fragrant.
5. Pour in the coffee and scrape up the browned bits from the base of the pot. Add the bay leaves and water, then return the beef to the pot along with any juices.
6. Bring to a gentle simmer, then cover and cook on low for 2 hours, turning the beef once or twice, until very tender. If the liquid drops below halfway up the beef, add a splash more water.
7. Uncover and simmer for 10–15 minutes until the sauce is dark, glossy, and lightly thickened. Remove the bay leaves, then slice the beef and spoon over the onions and cooking juices to serve.

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