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Asado de Res
A classic Venezuelan Sunday family meal, this Asado de Res features a tender, slow-cooked beef roast infused with aromatic vegetables and spices. Perfect for a comforting and hearty gathering.
đ§ Ingredienser
- 2kg Beef roast(A cut like chuck roast, brisket, or beef shoulder is ideal for braising.)
- 3 Yellow onions(Medium-sized, roughly chopped.)
- 4 Ripe tomatoes(Medium-sized, roughly chopped.)
- 4-5 Garlic cloves(Minced or finely chopped.)
- 1 tablespoon Ground cumin
- 1 teaspoon Dried oregano
- 1.5 teaspoons Salt(Or to taste.)
- 1 teaspoon Black pepper(Freshly ground, or to taste.)
- 2 tablespoons Vegetable oil or lard
- 2 cups (approx. 500ml) Beef broth or water(For braising.)
- 2 Bay leaves
đšâđł Instruktioner
- 1
Prepare the beef: Pat the beef roast completely dry with paper towels. This is crucial for achieving a good sear. Season generously on all sides with salt and black pepper.
â±ïž 5 minutes - 2
Sear the beef: Heat the vegetable oil or lard in a large, heavy-bottomed pot or Dutch oven over medium-high heat until shimmering. Carefully place the seasoned beef roast into the hot pot. Sear for about 3-5 minutes per side, until a deep brown crust forms all over. This step builds flavor and color. Remove the seared beef from the pot and set aside.
â±ïž 15 minutes - 3
Sauté aromatics: Reduce the heat to medium. Add the chopped onions to the pot and cook, stirring occasionally, until softened and lightly browned, about 5-7 minutes. Add the chopped tomatoes, minced garlic, cumin, and oregano. Cook for another 2-3 minutes, stirring constantly, until fragrant. Scrape up any browned bits from the bottom of the pot.
â±ïž 10 minutes - 4
Braise the roast: Return the seared beef roast to the pot, nestling it amongst the vegetables. Pour in the beef broth or water, ensuring it comes about halfway up the sides of the roast. Add the bay leaves. Bring the liquid to a gentle simmer.
â±ïž 5 minutes - 5
Cook low and slow: Cover the pot tightly with a lid. Transfer the pot to a preheated oven at 160°C (325°F). Braise for 2.5 to 3 hours, or until the beef is fork-tender and easily pulls apart. Check periodically and add a little more broth or water if the liquid level gets too low.
â±ïž 2 hours 30 minutes to 3 hours - 6
Rest and serve: Once tender, carefully remove the beef roast from the pot and let it rest on a cutting board for at least 10-15 minutes before slicing or shredding. This allows the juices to redistribute, resulting in moister meat. Skim any excess fat from the surface of the braising liquid. The vegetables and liquid will have formed a rich gravy. You can serve the gravy as is, or thicken it slightly with a cornstarch slurry if desired. Slice or shred the beef and serve hot, spooning the flavorful gravy over the top.
â±ïž 15 minutes
đĄ Proffstips
- âThe key to tender Asado de Res is slow cooking at a low temperature. Don't rush the process.
- âThis dish is a beloved Sunday tradition in Venezuelan households, often prepared for family gatherings.
- âFor extra tender meat, ensure the beef is cooked until it can be easily shredded with a fork.
⚠Idéer för variationer
Inspiration till din egen version av detta recept
- Add a splash of red wine to the braising liquid along with the broth for added depth of flavor.
- Include other root vegetables like carrots, potatoes, or sweet potatoes during the last hour of braising.