Asado with sweet potatoes and potatoes
Directions
- 1Place the potatoes, sweet potatoes and chestnuts in a roaster pan.
- 2Season and mix well.
- 3Add the asado piece on top.
- 4Place the garlic heads and sprinkle the sauce over the ingredients.
- 5Cover with wet baking paper and a lid.
- 6Bake in a preheated oven at 190 degrees Celsius for 40 minutes.
- 7Lower the temperature to 160 degrees Celsius for 3.5 hours.
- 8Remove the cover for the last half hour to allow the top to brown well.
- 9Remove the meat from the bone and arrange it in a baking pan.
- 10Sprinkle with confit garlic and thyme leaves and serve.
Ingredients
- 2 kg asado
- 5 6 mini sweet potato
- 15 mini potato
- 2 heads garlic cloves
- package chestnuts
- handful rosemary
- handful oregano
- handful thyme
- 3 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 teaspoon sweet paprika
- thyme leaves
- 0.25 cup olive oil
- 0.25 cup silan
- 1 tablespoon salt
- 1 teaspoon black pepper
- 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.
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