This recipe for Roast beef that we are going to prepare today is smooth and tasty. Asado that we do not know exactly because it is called asado, when in reality it is a stew. Either way, this easy-to-prepare recipe from Roast beef, it will take your breath away. So get ready and let yourself be enchanted by this generous recipe that will cause you a storm of delicious sensations, in the only unmistakable style of MyfoodPeruvian. Hands to the kitchen!
Beef Roast Recipe
Ingredients
- 1 tablespoon minced garlic
- 2 tablespoons of ají panca liquefied
- 2 onions, diced
- 1/2 kilo of potatoes (potatoes) yellow
- 1 Carrot
- 1 red pepper
- 4 tomates
- 1/2 kilo of cut of roast beef pejerrey
- 500 grams of salt
- 300 ml oil
- 200 ml of milk
- 100 grams of butter
- 1 hoja de laurel
- 1 branch of rosemary
- 1 branch of parsley
- 1 pinch of oregano
- 1 pinch of cumin
- Salt to taste
Meat Roast Preparation
- Two hours before cooking, we mix a quarter cup of salt with 2 liters of water and submerge a whole cut of the so-called silverside roast there.
- In a wide pot with a thick bottom wave, add a splash of oil and brown the roast silverside over low heat on all sides. We withdraw.
- We add 2 chopped onions, one red and one white. Let them sweat over a very low heat until both onions are brittle and transparent. When this happens it is time to add a tablespoon of ground garlic and 2 tablespoons of blended chili pepper and sweat until its aroma is felt.
- Meanwhile we blend a grated carrot with a red pepper and four tomatoes.
- We add the roast silverside to the pot and then a splash of wine (whichever you like best).
- Add the smoothie to the pot, add a bay leaf, 1 branch of rosemary, one of parsley, a pinch of oregano and another of cumin. We cover with a little broth or water. Cook over a very low heat for 45 minutes or until the meat is soft but still with a certain firm elegance.
- While it cooks, we will make the puree by passing cooked yellow potatoes with the skin still hot with the potato press.
- We place the puree in a casserole and add the milk, then butter and we taste the salt. It is almost ready to serve!
- We cut the roast silverside and return it to its juice. We must keep it warm. We serve as you like, with puree, with salad, with Creole sauce, or with well grained white rice. Advantage!
Tips for making a delicious Asado de Carne
Did you know…?
The Pejerrey Asado is round-shaped beef extracted from the rear quarter of the animal, it is characterized by the fact that it does not contain fat or fibers inside and is rich in cooking dishes such as stew. In Argentina it is known as pecetto and in Spain and Colombia as round and boy respectively.
