Carne “Asada” – Galician Style

180 mins
Serves 1
instagram.com

Directions

  1. 1Remove the cooked carne asada from the pot using tongs and place it in a glass dish.
  2. 2Remove the cooked carne asada from the pot using tongs and place it in a glass dish.
  3. 3Remove the cooked carne asada from the pot using tongs and place it in a glass dish.
  4. 4Open the package of beef shank (osobuco / jarrete).
  5. 5Open the package of beef shank (osobuco / jarrete).
  6. 6Open the package of beef shank (osobuco / jarrete).
  7. 7Open a container of iberic lard.
  8. 8Open a container of iberic lard.
  9. 9Open a container of 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. 16Place a pot on the stove and turn on the heat.
  17. 17Place a pot on the stove and turn on the heat.
  18. 18Place a pot on the stove and turn on the heat.
  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 wine into a pot and boil it for 15 minutes to mellow the alcohol and concentrate the aroma.
  23. 23Pour the Galician wine into a pot and boil it for 15 minutes to mellow the alcohol and concentrate the aroma.
  24. 24Pour the Galician wine into a pot and boil it for 15 minutes to mellow the alcohol and concentrate the aroma.
  25. 25Place a second pot (Dutch oven) on the stove and turn on the heat.
  26. 26Place a second pot (Dutch oven) on the stove and turn on the heat.
  27. 27Place a second pot (Dutch oven) on the stove and turn on the heat.
  28. 28Add olive oil and the beef shank to the pot.
  29. 29Add olive oil and the beef shank to the pot.
  30. 30Add olive oil and the beef shank to the pot.
  31. 31Sear the meat for 3-4 minutes per side until browned.
  32. 32Sear the meat for 3-4 minutes per side until browned.
  33. 33Sear the meat for 3-4 minutes per side until browned.
  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. 43Chop the garlic.
  44. 44Chop the garlic.
  45. 45Chop the garlic.
  46. 46Chop the carrots.
  47. 47Chop the carrots.
  48. 48Chop the carrots.
  49. 49Chop the onion.
  50. 50Chop the onion.
  51. 51Chop the onion.
  52. 52Chop the tomatoes.
  53. 53Chop the tomatoes.
  54. 54Chop the tomatoes.
  55. 55Remove the seared beef shank from the pot.
  56. 56Remove the seared beef shank from the pot.
  57. 57Remove the seared beef shank from the pot.
  58. 58Add the chopped garlic to the pot and sauté.
  59. 59Add the chopped garlic to the pot and sauté.
  60. 60Add the chopped garlic to the pot and sauté.
  61. 61Add the chopped onion to the pot and sauté for 5-10 minutes over medium heat until the moisture deglazes the fond.
  62. 62Add the chopped onion to the pot and sauté for 5-10 minutes over medium heat until the moisture deglazes the fond.
  63. 63Add the chopped onion to the pot and sauté for 5-10 minutes over medium heat until the moisture deglazes the fond.
  64. 64Add castilian saffron to the pot with the onions.
  65. 65Add castilian saffron to the pot with the onions.
  66. 66Add castilian saffron to the pot with the onions.
  67. 67Add the chopped tomatoes to the pot and cook for 6-8 minutes until it reduces and starts sticking to the pot.
  68. 68Add the chopped tomatoes to the pot and cook for 6-8 minutes until it reduces and starts sticking to the pot.
  69. 69Add the chopped tomatoes to the pot and cook for 6-8 minutes until it reduces and starts sticking to the pot.
  70. 70Add the chopped carrots to the pot.
  71. 71Add the chopped carrots to the pot.
  72. 72Add the chopped carrots to the pot.
  73. 73Add cayenne peppers to the pot.
  74. 74Add cayenne peppers to the pot.
  75. 75Add cayenne peppers to the pot.
  76. 76Pour the boiled Galician wine into the pot.
  77. 77Pour the boiled Galician wine into the pot.
  78. 78Pour the boiled Galician wine into the pot.
  79. 79Return the seared beef shank to the pot.
  80. 80Return the seared beef shank to the pot.
  81. 81Return the seared beef shank to the pot.
  82. 82Pour homemade dark stock into the pot, adding enough to cover the meat halfway.
  83. 83Pour homemade dark stock into the pot, adding enough to cover the meat halfway.
  84. 84Pour homemade dark stock into the pot, adding enough to cover the meat halfway.
  85. 85Add sea salt.
  86. 86Add sea salt.
  87. 87Add sea salt.
  88. 88Add rosemary and thyme.
  89. 89Add rosemary and thyme.
  90. 90Add rosemary and thyme.
  91. 91Cover 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.
  92. 92Cover 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.
  93. 93Cover 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.
  94. 94Take the braised beef shank out of the oven.
  95. 95Take the braised beef shank out of the oven.
  96. 96Take the braised beef shank out of the oven.
  97. 97Remove the cooked carne asada from the pot and place it in a glass dish.
  98. 98Remove the cooked carne asada from the pot and place it in a glass dish.
  99. 99Remove the cooked carne asada from the pot and place it in a glass dish.
  100. 100Boil new potatoes separately for 15-20 minutes until just cooked. Peel them and stir-fry at high heat to create a nice crust.
  101. 101Boil new potatoes separately for 15-20 minutes until just cooked. Peel them and stir-fry at high heat to create a nice crust.
  102. 102Boil new potatoes separately for 15-20 minutes until just cooked. Peel them and stir-fry at high heat to create a nice crust.
  103. 103Pour some of the sauce from the meat over the potatoes to enhance the flavor.
  104. 104Pour some of the sauce from the meat over the potatoes to enhance the flavor.
  105. 105Pour some of the sauce from the meat over the potatoes to enhance the flavor.
  106. 106Serve the meat with potatoes, spoon over plenty of sauce.
  107. 107Serve the meat with potatoes, spoon over plenty of sauce.
  108. 108Serve the meat with potatoes, spoon over plenty of sauce.
  109. 109Top with warm piquillo peppers.
  110. 110Top with warm piquillo peppers.
  111. 111Top with warm piquillo peppers.
  112. 112Enjoy the dish.
  113. 113Enjoy the dish.
  114. 114Enjoy the dish.

Ingredients

  • 1.5 kg beef shank
  • 1.5 kg beef shank
  • 1.5 kg beef shank
  • iberic lard
  • iberic lard
  • iberic lard
  • sea salt
  • sea salt
  • sea salt
  • 500 g onion, diced
  • 500 g onion, diced
  • 500 g onion, diced
  • 250 g carrot, diced
  • 250 g carrot, diced
  • 250 g carrot, diced
  • 300 g tomato, grated or shredded
  • 300 g tomato, grated or shredded
  • 300 g tomato, grated or shredded
  • 7 garlic cloves, minced
  • 7 garlic cloves, minced
  • 7 garlic cloves, minced
  • 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

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.