# Carne “Asada” – Galician Style

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

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

## 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

## Instructions

1. Remove the cooked carne asada from the pot using tongs and place it in a glass dish.
2. Open the package of beef shank (osobuco / jarrete).
3. Open a container of iberic lard.
4. Spread the iberic lard over the beef shank.
5. Season the beef shank with sea salt.
6. Place a pot on the stove and turn on the heat.
7. Open a bottle of Galician red wine.
8. Pour the Galician wine into a pot and boil it for 15 minutes to mellow the alcohol and concentrate the aroma.
9. Place a second pot (Dutch oven) on the stove and turn on the heat.
10. Add olive oil and the beef shank to the pot.
11. Sear the meat for 3-4 minutes per side until browned.
12. Peel the carrots.
13. Peel the onion.
14. Peel the garlic cloves.
15. Chop the garlic.
16. Chop the carrots.
17. Chop the onion.
18. Chop the tomatoes.
19. Remove the seared beef shank from the pot.
20. Add the chopped garlic to the pot and sauté.
21. Add the chopped onion to the pot and sauté for 5-10 minutes over medium heat until the moisture deglazes the fond.
22. Add castilian saffron to the pot with the onions.
23. Add the chopped tomatoes to the pot and cook for 6-8 minutes until it reduces and starts sticking to the pot.
24. Add the chopped carrots to the pot.
25. Add cayenne peppers to the pot.
26. Pour the boiled Galician wine into the pot.
27. Return the seared beef shank to the pot.
28. Pour homemade dark stock into the pot, adding enough to cover the meat halfway.
29. Add sea salt.
30. Add rosemary and thyme.
31. Cover 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.
32. Take the braised beef shank out of the oven.
33. Remove the cooked carne asada from the pot and place it in a glass dish.
34. Boil new potatoes separately for 15-20 minutes until just cooked. Peel them and stir-fry at high heat to create a nice crust.
35. Pour some of the sauce from the meat over the potatoes to enhance the flavor.
36. Serve the meat with potatoes, spoon over plenty of sauce.
37. Top with warm piquillo peppers.
38. Enjoy the dish.

## Equipment

- tongs
- cutting board
- pot
- corkscrew
- peeler
- knife
- oven mitts
- pan
- slotted 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.

## Source

- Original video: https://www.instagram.com/reel/DNObQZ-Nn7W/?igsh=cWx1M2ltdDE1MTFp
- Recipe page: https://www.cliprecipe.com/recipe/b40984a7-28d0-4f2b-a283-9f0b71619222
- Extracted: 2025-09-14

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