Carne “Asada” – Galician Style

180 mins
Serves 1
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Directions

  1. 1Remove the cooked beef from the pot and transfer it to a baking dish.
  2. 2Remove the cooked beef from the pot and transfer it to a baking dish.
  3. 3Remove the cooked beef from the pot and transfer it to a baking dish.
  4. 4Open a vacuum-sealed package of beef shank.
  5. 5Open a vacuum-sealed package of beef shank.
  6. 6Open a vacuum-sealed package of beef shank.
  7. 7Unwrap and prepare the iberic lard.
  8. 8Unwrap and prepare the iberic lard.
  9. 9Unwrap and prepare the iberic lard.
  10. 10Spread the iberic lard over the beef shank.
  11. 11Spread the iberic lard over the beef shank.
  12. 12Spread the iberic lard over the beef shank.
  13. 13Season the beef shank with sea salt.
  14. 14Season the beef shank with sea salt.
  15. 15Season the beef shank with sea salt.
  16. 16Heat a pot on the stove.
  17. 17Heat a pot on the stove.
  18. 18Heat a pot on the stove.
  19. 19Open a bottle of Galician red wine.
  20. 20Open a bottle of Galician red wine.
  21. 21Open a bottle of Galician red wine.
  22. 22Pour the Galician red wine into a pan and bring it to a boil to mellow the alcohol and concentrate the aroma for 15 minutes.
  23. 23Pour the Galician red wine into a pan and bring it to a boil to mellow the alcohol and concentrate the aroma for 15 minutes.
  24. 24Pour the Galician red wine into a pan and bring it to a boil to mellow the alcohol and concentrate the aroma for 15 minutes.
  25. 25Place a large pot on the stove.
  26. 26Place a large pot on the stove.
  27. 27Place a large pot on the stove.
  28. 28Add the beef shank to the heated pot.
  29. 29Add the beef shank to the heated pot.
  30. 30Add the beef shank to the heated pot.
  31. 31Sear the beef shank for 3-4 minutes per side, until browned, then remove and set aside.
  32. 32Sear the beef shank for 3-4 minutes per side, until browned, then remove and set aside.
  33. 33Sear the beef shank for 3-4 minutes per side, until browned, then remove and set aside.
  34. 34Peel the carrots.
  35. 35Peel the carrots.
  36. 36Peel the carrots.
  37. 37Peel the onion.
  38. 38Peel the onion.
  39. 39Peel the onion.
  40. 40Peel the garlic cloves.
  41. 41Peel the garlic cloves.
  42. 42Peel the garlic cloves.
  43. 43Mince the garlic cloves.
  44. 44Mince the garlic cloves.
  45. 45Mince the garlic cloves.
  46. 46Dice the carrots.
  47. 47Dice the carrots.
  48. 48Dice the carrots.
  49. 49Dice the onion.
  50. 50Dice the onion.
  51. 51Dice the onion.
  52. 52Grate or shred the tomato.
  53. 53Grate or shred the tomato.
  54. 54Grate or shred the tomato.
  55. 55Add minced garlic to the pot with fond from the seared meat.
  56. 56Add minced garlic to the pot with fond from the seared meat.
  57. 57Add minced garlic to the pot with fond from the seared meat.
  58. 58Add diced onion to the pot.
  59. 59Add diced onion to the pot.
  60. 60Add diced onion to the pot.
  61. 61Sauté onion, garlic, and saffron for 5-10 minutes over medium heat until the moisture deglazes the fond.
  62. 62Sauté onion, garlic, and saffron for 5-10 minutes over medium heat until the moisture deglazes the fond.
  63. 63Sauté onion, garlic, and saffron for 5-10 minutes over medium heat until the moisture deglazes the fond.
  64. 64Add a pinch of Castilian saffron to the pot.
  65. 65Add a pinch of Castilian saffron to the pot.
  66. 66Add a pinch of Castilian saffron to the pot.
  67. 67Add grated tomato to the pot and cook for 6-8 minutes until it reduces and starts sticking to the pot.
  68. 68Add grated tomato to the pot and cook for 6-8 minutes until it reduces and starts sticking to the pot.
  69. 69Add grated tomato to the pot and cook for 6-8 minutes until it reduces and starts sticking to the pot.
  70. 70Add diced carrots to the pot.
  71. 71Add diced carrots to the pot.
  72. 72Add diced carrots to the pot.
  73. 73Add cayenne pepper to the pot.
  74. 74Add cayenne pepper to the pot.
  75. 75Add cayenne pepper to the pot.
  76. 76Pour the boiled Galician wine into the pot with the vegetables and stir well.
  77. 77Pour the boiled Galician wine into the pot with the vegetables and stir well.
  78. 78Pour the boiled Galician wine into the pot with the vegetables and stir well.
  79. 79Add the seared beef back into the pot.
  80. 80Add the seared beef back into the pot.
  81. 81Add the seared beef back into the pot.
  82. 82Pour homemade dark stock into the pot until the meat is halfway covered.
  83. 83Pour homemade dark stock into the pot until the meat is halfway covered.
  84. 84Pour homemade dark stock into the pot until the meat is halfway covered.
  85. 85Add sea salt to the pot.
  86. 86Add sea salt to the pot.
  87. 87Add sea salt to the pot.
  88. 88Add rosemary, thyme and oregano to the pot.
  89. 89Add rosemary, thyme and oregano to the pot.
  90. 90Add rosemary, thyme and oregano to the pot.
  91. 91Cover the pot and place it in the oven.
  92. 92Cover the pot and place it in the oven.
  93. 93Cover the pot and place it in the oven.
  94. 94Braise 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.
  95. 95Braise 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.
  96. 96Braise 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.
  97. 97Remove the pot from the oven.
  98. 98Remove the pot from the oven.
  99. 99Remove the pot from the oven.
  100. 100Remove the meat from the pot and place it in a glass dish.
  101. 101Remove the meat from the pot and place it in a glass dish.
  102. 102Remove the meat from the pot and place it in a glass dish.
  103. 103Prepare boiled new potatoes.
  104. 104Prepare boiled new potatoes.
  105. 105Prepare boiled new potatoes.
  106. 106Pour some sauce from the meat onto the potatoes.
  107. 107Pour some sauce from the meat onto the potatoes.
  108. 108Pour some sauce from the meat onto the potatoes.
  109. 109Stir-fry the potatoes at high heat to create a nice crust on the outside and coat them in the sauce.
  110. 110Stir-fry the potatoes at high heat to create a nice crust on the outside and coat them in the sauce.
  111. 111Stir-fry the potatoes at high heat to create a nice crust on the outside and coat them in the sauce.
  112. 112Plate the meat with the potatoes.
  113. 113Plate the meat with the potatoes.
  114. 114Plate the meat with the potatoes.
  115. 115Spoon over plenty of sauce.
  116. 116Spoon over plenty of sauce.
  117. 117Spoon over plenty of sauce.
  118. 118Top with warm piquillo peppers.
  119. 119Top with warm piquillo peppers.
  120. 120Top with warm piquillo peppers.
  121. 121Serve and enjoy.
  122. 122Serve and enjoy.
  123. 123Serve and enjoy.

Ingredients

  • 1.5 kg beef shank (osobuco / jarrete)
  • 1.5 kg beef shank (osobuco / jarrete)
  • 1.5 kg beef shank (osobuco / jarrete)
  • iberic lard
  • iberic lard
  • iberic lard
  • sea salt
  • sea salt
  • sea salt
  • 500 g onion
  • 500 g onion
  • 500 g onion
  • 250 g carrot
  • 250 g carrot
  • 250 g carrot
  • 300 g tomato, grated or shredded
  • 300 g tomato, grated or shredded
  • 300 g tomato, grated or shredded
  • 7 garlic cloves
  • 7 garlic cloves
  • 7 garlic cloves
  • 1 pinch saffron
  • 1 pinch saffron
  • 1 pinch saffron
  • 1 L red galician wine
  • 1 L red galician wine
  • 1 L red galician wine
  • 2 cayenne peppers
  • 2 cayenne peppers
  • 2 cayenne peppers
  • rosemary
  • rosemary
  • rosemary
  • thyme
  • thyme
  • thyme
  • oregano
  • oregano
  • oregano
  • 1 L beef stock
  • 1 L beef stock
  • 1 L beef stock
  • extra virgin olive oil
  • extra virgin olive oil
  • extra virgin olive oil
  • new potatoes, peeled
  • new potatoes, peeled
  • new potatoes, peeled
  • piquillo peppers
  • piquillo peppers
  • 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.