# Carne “Asada” – Galician Style

This is a slow-braised Galician classic with tender beef shank, local wine, aromatics, and a rich sauce that clings to every bite.

- Total time: 180 min
- Cuisine: Spanish
- Category: Dinner
- Language: en

## 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

## Instructions

1. Remove the cooked beef from the pot and transfer it to a baking dish.
2. Open a vacuum-sealed package of beef shank.
3. Unwrap and prepare the iberic lard.
4. Spread the iberic lard over the beef shank.
5. Season the beef shank with sea salt.
6. Heat a pot on the stove.
7. Open a bottle of Galician red wine.
8. Pour the Galician red wine into a pan and bring it to a boil to mellow the alcohol and concentrate the aroma for 15 minutes.
9. Place a large pot on the stove.
10. Add the beef shank to the heated pot.
11. Sear the beef shank for 3-4 minutes per side, until browned, then remove and set aside.
12. Peel the carrots.
13. Peel the onion.
14. Peel the garlic cloves.
15. Mince the garlic cloves.
16. Dice the carrots.
17. Dice the onion.
18. Grate or shred the tomato.
19. Add minced garlic to the pot with fond from the seared meat.
20. Add diced onion to the pot.
21. Sauté onion, garlic, and saffron for 5-10 minutes over medium heat until the moisture deglazes the fond.
22. Add a pinch of Castilian saffron to the pot.
23. Add grated tomato to the pot and cook for 6-8 minutes until it reduces and starts sticking to the pot.
24. Add diced carrots to the pot.
25. Add cayenne pepper to the pot.
26. Pour the boiled Galician wine into the pot with the vegetables and stir well.
27. Add the seared beef back into the pot.
28. Pour homemade dark stock into the pot until the meat is halfway covered.
29. Add sea salt to the pot.
30. Add rosemary, thyme and oregano to the pot.
31. Cover the pot and place it in the oven.
32. Braise 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.
33. Remove the pot from the oven.
34. Remove the meat from the pot and place it in a glass dish.
35. Prepare boiled new potatoes.
36. Pour some sauce from the meat onto the potatoes.
37. Stir-fry the potatoes at high heat to create a nice crust on the outside and coat them in the sauce.
38. Plate the meat with the potatoes.
39. Spoon over plenty of sauce.
40. Top with warm piquillo peppers.
41. Serve and enjoy.

## Equipment

- tongs
- baking dish
- pan
- wine opener
- pot
- knife
- peeler
- spatula
- ladle
- oven mitts
- oven
- slotted spoon
- fork

## 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.

## Source

- Original video: https://www.instagram.com/reel/DNObQZ-Nn7W/?igsh=dmJwZXRrYXF3MW01
- Recipe page: https://www.cliprecipe.com/recipe/6a6e9a21-866e-44d2-b28c-0af8bd1aa68c
- Extracted: 2025-08-27

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt