Asado is the best meat to be cooked for a longer period of time. It is fatty in all the right places and loves to get flavors from spices and external factors. What's also good about this type of meat is that the preparation of Asado is very simple - there is an initial bit of preparation and then hours of cooking later. This leaves you with plenty of time to do other things like household chores or even invest some much needed time and attention for that perfect appetizer. The following recipe is a classic recipe in the high Holidays because it contains a fair amount of honey, which works well on the hotplate on holidays.
An additional note before beginning, there are a lot of types of honey. The inferior which can be found at the supermarket - part of what is called "honey" is actually burnt sugar with flavorings. So as you are careful about good wine, good oil and meat quality - Do not underestimate your honey. For example, I make it a point to buy honey at specialized stores. Invest a little in honey - it will only do good for any dish of your choice.
- Prep Time : 3h 00 min
- Asado - 3.5 pounds diced bones
- Flour - 3 full tablespoons
- Olive Oil - 2 tablespoons
- Garlic - 5 cloves
- Onion - 2 medium - chopped
- Celery - chopped
- Carrots - 2 coarsly chopped
- Beef Stock - 2 cups (broth optional)
- Red Wine - 2 cups
- Tomato Paste - 7 Ounces
- Salt - As Needed
- Bay Leaves - 2
- Grained Dijon mustard - 1/2 Cup
- Honey - 5 Tablespoons
- Ground Black Pepper - alot!
- Flour the pieces of asado on all sides so that they are coated.
- Heat olive oil in a large pot (preferably cast with a thick bottom).
- Place the meat cubes and fry until the meat is browned.
- Add the celery, carrots and onions.
- Fry, stirring until the onion is golden.
- Add the beef stock and red wine and mix very well with a wooden spoon while scraping the sediments from the bottom of the pot.
- Add the tomato paste and stir.
- Add a little salt to taste (not much) and bay leaves.
- Transfer heat to low and cover with a lid.
- Cook for two and a half hours.
- After two and a half hours, remove the meat (only the meat!) and place in a dish to lie evenly. Keep the pan with the sauce on the side.
- Mix the honey and mustard in a bowl and then spread generously on the asado.
- Liberally pepper the pieces with coarsely ground black pepper.
- Preheat oven grill to 390 Fahrenheit.
- Put the asado in the oven for 7 minutes. (No more, the honey may burn).
Finally it’s ready! You can serve it immediately with the sauce from the pot, it can be covered with foil, to cool at room temperature, and kept in the refrigerator - and reheated on a hotplate - and then serve with sauce (also heated).
Serve alongside rice or seasoned potatoes - and, of course, with fresh and delicious challah.