Venezuelan Asado Negro with Creamy Plantain Puree

Season the beef roast generously with 1 teaspoon of salt and 1/2 teaspoon of black pepper. In a large Dutch oven or heavy-bottomed pot, heat 1/4 cup of vegetable oil over medium-high heat. Sear the beef on all sides until deeply browned, about 8-10 minutes total. Remove the beef and set aside.

Reduce the heat to medium. Add 1/4 cup of brown sugar to the pot and cook, stirring constantly, until it caramelizes and turns a dark amber color, about 2-3 minutes. Immediately add the chopped onion and minced garlic, stirring well to coat. Cook until softened, about 5 minutes.

Deglaze the pot with 1 cup of red wine, scraping up any browned bits from the bottom. Stir in 1/2 cup of beef broth and 2 tablespoons of Worcestershire sauce. Bring the sauce to a simmer.

Return the seared beef roast to the pot. Cover tightly and transfer to a preheated oven at 325°F (160°C). Braise for 2 hours, turning the roast once halfway through, until the beef is very tender.

While the beef braises, prepare the plantain puree. In a separate saucepan, boil the 3 peeled and sliced ripe plantains in water until very tender, about 15-20 minutes. Drain well.

Transfer the cooked plantains to a bowl. Add 1/4 cup of milk and 2 tablespoons of butter. Mash with a fork or potato masher until smooth and creamy. Season with salt to taste.

Once the beef is tender, remove it from the pot and let it rest for 10 minutes before slicing against the grain. Skim any excess fat from the sauce, then reduce the sauce over medium-high heat for 5-10 minutes until it thickens slightly.

Serve the sliced Asado Negro with a generous spoonful of the rich, dark sauce and a side of creamy plantain puree.