Carne “Asada” – Galician Style
Directions
- 1Remove the cooked beef from the pot and transfer it to a baking dish.
- 2Open a vacuum-sealed package of beef shank.
- 3Unwrap and prepare the iberic lard.
- 4Spread the iberic lard over the beef shank.
- 5Season the beef shank with sea salt.
- 6Heat a pot on the stove.
- 7Open a bottle of Galician red wine.
- 8Pour the Galician red wine into a pan and bring it to a boil to mellow the alcohol and concentrate the aroma for 15 minutes.
- 9Place a large pot on the stove.
- 10Add the beef shank to the heated pot.
- 11Sear the beef shank for 3-4 minutes per side, until browned, then remove and set aside.
- 12Peel the carrots.
- 13Peel the onion.
- 14Peel the garlic cloves.
- 15Mince the garlic cloves.
- 16Dice the carrots.
- 17Dice the onion.
- 18Grate or shred the tomato.
- 19Add minced garlic to the pot with fond from the seared meat.
- 20Add diced onion to the pot.
- 21Sauté onion, garlic, and saffron for 5-10 minutes over medium heat until the moisture deglazes the fond.
- 22Add a pinch of Castilian saffron to the pot.
- 23Add grated tomato to the pot and cook for 6-8 minutes until it reduces and starts sticking to the pot.
- 24Add diced carrots to the pot.
- 25Add cayenne pepper to the pot.
- 26Pour the boiled Galician wine into the pot with the vegetables and stir well.
- 27Add the seared beef back into the pot.
- 28Pour homemade dark stock into the pot until the meat is halfway covered.
- 29Add sea salt to the pot.
- 30Add rosemary, thyme and oregano to the pot.
- 31Cover the pot and place it in the oven.
- 32Braise for 2.5-3 hours on low (130 degrees Celsius) until fork-tender, removing the lid for the last hour to reduce the liquid and create crusty edges on some of the meat.
- 33Remove the pot from the oven.
- 34Remove the meat from the pot and place it in a glass dish.
- 35Prepare boiled new potatoes.
- 36Pour some sauce from the meat onto the potatoes.
- 37Stir-fry the potatoes at high heat to create a nice crust on the outside and coat them in the sauce.
- 38Plate the meat with the potatoes.
- 39Spoon over plenty of sauce.
- 40Top with warm piquillo peppers.
- 41Serve and enjoy.
Ingredients
- 1.5 kg beef shank (osobuco / jarrete)
- iberic lard
- sea salt
- 500 g onion
- 250 g carrot
- 300 g tomato, grated or shredded
- 7 garlic cloves
- 1 pinch saffron
- 1 L red galician wine
- 2 cayenne peppers
- rosemary
- thyme
- oregano
- 1 L beef stock
- extra virgin olive oil
- new potatoes, peeled
- piquillo peppers
Equipment
tongsbaking dishpanwine openerpotknifepeelerspatulaladleoven mittsovenslotted spoonfork
Tips
- blending the sauce is completely optional, and actually traditional places would just strain, reduce the liquid, bring the veggies and meat back in and serve as it is.
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