Asado Negro

Rinse a whole piece of beef (rump or eye of round, trimmed of membranes and excess fat) and pat dry with a paper towel. Mix crushed garlic with salt, Worcestershire sauce, cumin, oregano, and black pepper, and rub the meat all over with this mixture.

Grate the onion and tomatoes on a coarse grater, and finely chop the bell pepper and chili pepper (traditionally small mild ají dulce peppers are used; if unavailable, add another bell pepper instead). Spread the vegetables and tomato paste over the rubbed meat, cover, and marinate in the fridge for at least 2 hours, preferably overnight.

Remove the meat from the marinade, setting the vegetables and any liquid aside separately — this will be the base for the sauce. Pat the meat dry again with a paper towel so it caramelizes better when seared.

Heat oil in a wide, heavy-bottomed pot over high heat, add the cane sugar, and let it melt and darken to almost black, stirring constantly for 1-2 minutes without letting it burn — this caramel gives the dish its signature "black" color.

Place the beef into the hot caramel and sear on all sides with tongs, 2-3 minutes per side, turning until the surface is covered in a dark brown, almost black crust. Remove the meat to a plate.

Add the reserved vegetables and tomato paste to the same pot and sauté for 3-4 minutes. Return the meat to the pot, pour in the dry red wine and beef stock, and bring to a boil.

Reduce the heat to low, cover, and braise for 2-2.5 hours, turning the meat every 30-40 minutes, until it becomes tender and easily pierced with a fork.

Remove the meat, cover with foil, and let it rest for 10-15 minutes. Blend the sauce in the pot until smooth and thick, then season with salt and pepper to taste. Slice the meat against the grain and serve hot, generously topped with the sauce.