As you know, the Peruvian Asado is a classic recipe of Peruvian cuisine that all of Peru loves.
In addition to all this, the Peruvian asado is a dish that is never missing on the table of Peruvian homes. This delicious dish is characterized by being cooked in the pot. It can be prepared with any type of cut of meat, but especially the roasted cut of silver-side is used. A cut of beef is also used, also known as “peceto” and characterized by being softer and having less fat than other cuts of roast.
This delicious dish is part of the daily menu, although some prefer to prepare it on special occasions, as they are considered a dish for important events and meetings. Traditionally, it is served with mashed potatoes and grained white rice.
Peruvian Beef Roast “Asado” Recipe
Ingredients
- 1 kg of roast silverside meat
- 1 white onion and a red onion
- Ground garlic
- chili panca blended
- 1 carrot, a red pepper
- 4 tomatoes
- 1 splash of wine
- laurel, parsley, oregano and cumin Oil
Ingredients of Mashed Potatoes
- Yellow potatoes
- Milk
- Butter
Instructions
- Two hours before cooking the meat, we mix ¼ cup of salt with 2 liters of water and submerge there a whole cut of our roast (pejerrey cut)
- In a wide and thick pot, which supports a high temperature, add a splash of oil and brown the roast meat over a gentle heat, on all sides, then remove.
- Add two chopped onions and one white, let the heat sweat very low, until the onions take on a characteristic tone.
- It is time to add a tablespoon of ground garlic and two tablespoons of panca blended pepper, until it takes on an exquisite aroma.
- While we blend a grated carrot, with a red pepper and 4 tomatoes, we add the roast beef to the pot and then a splash of wine.
- Add the smoothie to the pot, add an laurel leaf, a rosemary branch, a parsley, a pinch of oregano and a conch.
- At last, cover with a little broth, cook with a very low heat for 45 minutes, until the meat is very soft but still with some firmness.
Preparation of Mashed Potatoes
- While all the above is cooking, we make the puree, we pass cooked yellow potatoes with the skin still hot through the potato press, we place the puree in a casserole, we add milk and butter generously, we taste the salt
- We cut the roast meat (asado pejerrey) and return it to the juice, we must keep it warm, serve as you like only with puree, salad or some type of Creole sauce.
Notes
Accompany it with mashed potatoes and grained white rice.
What is Asado of Pejerrey?
It is round-shaped beef extracted from the rear quarter of the animal, it is characterized because it does not contain fat or fibers inside and is very appropriate in dishes such as Chicken Stew or Meat Roast.
Peruvian Asado Nutritional Values
The silverside roast is the preferred cut of chefs and housewives, due to the softness of its meats and because, unlike other roasts, it is the one with the least fat. Like all beef, it is a very large source of protein and provides minerals such as iron, zinc, phosphorus, and potassium, essential to prevent anemia.
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