Asado Negro

3 and 1/2 lb of meat (1 piece)
2 Large onions chopped into squares
1 Red pepper chopped into squares
5 Cloves garlic, finely crushed
8 Sweet peppers chopped very often
3 Green Onions chopped finely
1/2 lb of bacon chopped into squares
Salt, cumin, pepper to taste
3 Whole tomatoes
1 sugar cup
1 Roll of thick thread
1 / 2 corn oil cup

In a bowl, cut very small all ingredients and adds a pinch of seasonings.
It takes the piece of meat and punch it with the tip of a knife to make
deep holes, then the meat is cut in half (along) leaving half-centimetre
meat united in the background. In fact the holes are inserted ingredients
already cut, especially the bacon. Once the holes are filled, fill the
middle with the rest of the ingredients, then tied with thread giving laps
around for the opening and closing compacted made. If you can, let
macerate for at least an hour before cooking. Heat a pot and add the oil.
While, wet hands and soak with sugar. With it, applies to meat across its
surface to see that it is well soaked sugar. The rest of the sugar, adds
the ingredients of which were stuffed. When the oil be very hot, place
the meat and brown leaves as much as possible (leave it reaches the point
of almost burned). Brown everywhere, thus oil with the sugar will take a
blackish color. When it be well golden add the ingredients that were,
allow it to fry well. Once they are well fried, add Water to cover the
meat. Let cook over a low heat for about one hour. Or until the meat is
soft enough. When the meat is soft, remove from pot, remove the wire and
cut into slices 1/2 inch. Approx. Thick. Return to place it in the bucket
with water and must be thicker. Then seasoning and add tomatoes sliced.
Let cook over a low heat until all meat has taken a blackish color evenly.
To serve, with accompanying white rice or mashed potatoes.

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