Asado with sweet potatoes and potatoes

240 mins
Serves 1
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Directions

  1. 1Place the potatoes, sweet potatoes and chestnuts in a roaster pan.
  2. 2Place the potatoes, sweet potatoes and chestnuts in a roaster pan.
  3. 3Place the potatoes, sweet potatoes and chestnuts in a roaster pan.
  4. 4Season and mix well.
  5. 5Season and mix well.
  6. 6Season and mix well.
  7. 7Add the asado piece on top.
  8. 8Add the asado piece on top.
  9. 9Add the asado piece on top.
  10. 10Place the garlic heads and sprinkle the sauce over the ingredients.
  11. 11Place the garlic heads and sprinkle the sauce over the ingredients.
  12. 12Place the garlic heads and sprinkle the sauce over the ingredients.
  13. 13Cover with wet baking paper and a lid.
  14. 14Cover with wet baking paper and a lid.
  15. 15Cover with wet baking paper and a lid.
  16. 16Bake in a preheated oven at 190 degrees Celsius for 40 minutes.
  17. 17Bake in a preheated oven at 190 degrees Celsius for 40 minutes.
  18. 18Bake in a preheated oven at 190 degrees Celsius for 40 minutes.
  19. 19Lower the temperature to 160 degrees Celsius for 3.5 hours.
  20. 20Lower the temperature to 160 degrees Celsius for 3.5 hours.
  21. 21Lower the temperature to 160 degrees Celsius for 3.5 hours.
  22. 22Remove the cover for the last half hour to allow the top to brown well.
  23. 23Remove the cover for the last half hour to allow the top to brown well.
  24. 24Remove the cover for the last half hour to allow the top to brown well.
  25. 25Remove the meat from the bone and arrange it in a baking pan.
  26. 26Remove the meat from the bone and arrange it in a baking pan.
  27. 27Remove the meat from the bone and arrange it in a baking pan.
  28. 28Sprinkle with confit garlic and thyme leaves and serve.
  29. 29Sprinkle with confit garlic and thyme leaves and serve.
  30. 30Sprinkle with confit garlic and thyme leaves and serve.

Ingredients

  • 2 kg asado
  • 2 kg asado
  • 2 kg asado
  • 5 6 mini sweet potato
  • 5 6 mini sweet potato
  • 5 6 mini sweet potato
  • 15 mini potato
  • 15 mini potato
  • 15 mini potato
  • 2 heads garlic cloves
  • 2 heads garlic cloves
  • 2 heads garlic cloves
  • package chestnuts
  • package chestnuts
  • package chestnuts
  • handful rosemary
  • handful rosemary
  • handful rosemary
  • handful oregano
  • handful oregano
  • handful oregano
  • handful thyme
  • handful thyme
  • handful thyme
  • 3 tablespoons olive oil
  • 3 tablespoons olive oil
  • 3 tablespoons olive oil
  • 1 teaspoon salt
  • 1 teaspoon salt
  • 1 teaspoon salt
  • 0.5 teaspoon black pepper
  • 0.5 teaspoon black pepper
  • 0.5 teaspoon black pepper
  • 1 teaspoon sweet paprika
  • 1 teaspoon sweet paprika
  • 1 teaspoon sweet paprika
  • thyme leaves
  • thyme leaves
  • thyme leaves
  • 0.25 cup olive oil
  • 0.25 cup olive oil
  • 0.25 cup olive oil
  • 0.25 cup silan
  • 0.25 cup silan
  • 0.25 cup silan
  • 1 tablespoon salt
  • 1 tablespoon salt
  • 1 tablespoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon black pepper
  • 1 teaspoon black pepper
  • 1 cup boiling water
  • 1 cup boiling water
  • 1 cup boiling water

Equipment

ovenroaster pan

Tips

  • The oven should be preheated to 190 degrees Celsius in turbo mode.
  • Wash the sweet potato and potatoes thoroughly, leave the peel on and cut into strips.
  • If you have an unseasoned piece of asado, mix herbs, red paprika, salt, pepper, olive oil, silan in a bowl, and spread the mixture well on the piece about an hour before preparation.
  • Cover with slightly wet baking paper and then with the lid of the pot.
  • Bake in a preheated oven at 190 degrees turbo for 40 minutes, then reduce to 160 degrees for 3.5 hours.
  • Remove the lid in the last half hour for good browning of the upper part.
  • Remove the meat from the bone and arrange it in a baking pan, sprinkle with confit garlic and thyme leaves and serve.