STOVE: If you don't have a slow cooker you can prepare this recipe in a regular saucepan over the stove. You just need to adjust cooking time accordingly and add more liquid, preferably beef broth. Start with about 3 cups and add more as it evaporates. It can take up to 3-4 hours to get the meat tender.
INSTANT POT/PRESSURE COOKER: Follow the same steps. Cook on high pressure for 40 minutes.
STORE: Let the asado cool completely. Then store covered in the refrigerator for up to 3 days.
FREEZE: Let the asado cool completely. Then place it in a airtight containers and freeze for up to 2 months. When ready to use defrost in the refrigerator overnight.
REHEAT in a saucepan over medium heat. You can also reheat it in the microwave if you prefer.
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Please note that nutritional information is a rough estimate and it can vary depending on the products used.