Carne Assada

A beef chuck roast so tender it falls apart with a fork. A dark, velvety sauce enriched by reduced wine and the deep aroma of bay leaves and roasted garlic.

• Prep time: 20 min
• Cook time: 150 min
• Difficulty: Medium
• Calories: 1144
• Protein: 67 g
• Carbs: 50 g
• Fat: 69 g

Ingredients

• 1200 g Beef chuck ( whole )
• 4 piece Garlic ( slivered )
• 2 piece Yellow onion ( sliced )
• 750 ml Red wine
• 60 g Lard
• 3 piece Bay leaf
• 1 tbsp Sweet paprika
• 1 tsp Hot pepper d'Espelette
• 1 pinch Gray sea salt
• 1 pinch Black pepper ground
• 1 kg Potato ( peeled )
• 2 tbsp Red pepper paste

Instructions

1. Aromatic marinade

   Prick the chuck roast with garlic slivers. Rub the meat with the massa de pimentão, salt, pepper, paprika, and Espelette pepper to let the spices penetrate. Place in a dish with the bay leaf and cover with red wine. Let rest in a cool place.

2. Searing the meat

   In a cast-iron pot, melt the lard until very hot. Sear the meat on all sides. It should have a brown, well-colored crust, which will give flavor to the juices.

3. Sauté and deglaze

   Add the sliced onions around the meat. Once they are translucent, pour in all the marinade. The liquid should reach halfway up the piece of beef. Bring to a boil, then lower the heat.

4. Slow cooking and garnish

   Cover and simmer over low heat. Halfway through cooking, add the peeled potatoes. The meat is ready when a knife blade enters it like butter and the sauce generously coats the spoon.

Chef's tips

• Don't rush the process: chuck roast needs time for the collagen to melt.
• If the sauce is too thin at the end, remove the lid and reduce over high heat for a few minutes.
• Baste the meat regularly during cooking to prevent the top from drying out.

Storage

Keeps for 3 days in the refrigerator in its sauce. Even better when gently reheated the next day.