Directions
- 1Remove the cooked carne asada from the pot using tongs and place it in a glass dish.
- 2Open the package of beef shank (osobuco / jarrete).
- 3Open a container of iberic lard.
- 4Spread the iberic lard over the beef shank.
- 5Season the beef shank with sea salt.
- 6Place a pot on the stove and turn on the heat.
- 7Open a bottle of Galician red wine.
- 8Pour the Galician wine into a pot and boil it for 15 minutes to mellow the alcohol and concentrate the aroma.
- 9Place a second pot (Dutch oven) on the stove and turn on the heat.
- 10Add olive oil and the beef shank to the pot.
- 11Sear the meat for 3-4 minutes per side until browned.
- 12Peel the carrots.
- 13Peel the onion.
- 14Peel the garlic cloves.
- 15Chop the garlic.
- 16Chop the carrots.
- 17Chop the onion.
- 18Chop the tomatoes.
- 19Remove the seared beef shank from the pot.
- 20Add the chopped garlic to the pot and sauté.
- 21Add the chopped onion to the pot and sauté for 5-10 minutes over medium heat until the moisture deglazes the fond.
- 22Add castilian saffron to the pot with the onions.
- 23Add the chopped tomatoes to the pot and cook for 6-8 minutes until it reduces and starts sticking to the pot.
- 24Add the chopped carrots to the pot.
- 25Add cayenne peppers to the pot.
- 26Pour the boiled Galician wine into the pot.
- 27Return the seared beef shank to the pot.
- 28Pour homemade dark stock into the pot, adding enough to cover the meat halfway.
- 29Add sea salt.
- 30Add rosemary and thyme.
- 31Cover the pot and transfer it to the oven to braise for 2.5-3 hours on low (130 degrees Celsius) until fork-tender. Optionally remove the lid for the last hour to reduce liquid and create crusty edges on the meat.
- 32Take the braised beef shank out of the oven.
- 33Remove the cooked carne asada from the pot and place it in a glass dish.
- 34Boil new potatoes separately for 15-20 minutes until just cooked. Peel them and stir-fry at high heat to create a nice crust.
- 35Pour some of the sauce from the meat over the potatoes to enhance the flavor.
- 36Serve the meat with potatoes, spoon over plenty of sauce.
- 37Top with warm piquillo peppers.
- 38Enjoy the dish.
Ingredients
- 1.5 kg beef shank
- iberic lard
- sea salt
- 500 g onion, diced
- 250 g carrot, diced
- 300 g tomato, grated or shredded
- 7 garlic cloves, minced
- 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
tongscutting boardpotcorkscrewpeelerknifeoven mittspanslotted spoon
Tips
- Blending the sauce is completely optional; traditional places would just strain, reduce the liquid, bring the veggies and meat back in and serve as it is.
- To justify the word "asada" (roasted), remove the lid for the last hour of braising so the liquid reduces and some of the meat gets crusty edges.
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