🥩 Slow-cooked asado

6 servings · prep 25 min · cook 4 h

Ingredients

• 1.5 kg beef short ribs
• 3 onions, sliced
• 6 garlic cloves
• 3 carrots, in chunks
• 500 ml red wine
• 500 ml beef stock
• 2 tbsp tomato paste
• Bay, thyme, peppercorns, salt

Method

1. Salt the meat and sear it on all sides in a casserole, to a properly dark crust.
2. Set it aside and soften the onions, garlic and carrots in the same fat for 10 min.
3. Add the tomato paste and toast it 2 min: it loses its tinned taste.
4. Deglaze with the red wine, scrape the bottom well, and reduce by half.
5. Return the meat, pour in stock only halfway up, and add the aromatics.
6. Cover and give it 4 h at 150 °C. Cool it in its juices if you can: the next day it is better and the fat lifts off easily.

Adapted from Shkedy Home Cooking (YouTube)

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