“Slow cooked Asado (short ribs) stew with an amazingly soft meat texture.”
Original Recipe Author
Back in the old times, in South America, to be exact, people created an amazing way to enjoy meat called asado.
Essentially, this cooking method is all about barbecuing the meat in a way that enhances the flavor and keeps the meat tender and juicy.
It doesn’t matter what kind you had, pork, lamb, beef, or chicken, barbecuing them this way was a guaranteed success!
Nonetheless, today, we’re going to deviate from the traditional method. Our slow cooked beef asado recipe leans more toward braising than actually grilling the meat so you can enjoy some stew with rice on the side!
Ready to try something different? Let’s start!
Slow Cooked Beef Asado Recipe
- No-bone short ribs roast
- 3 cans champignon mushrooms
- A bushel of celery leaves
- 4 bay leaves
- Whole allspice
- 1 tbsp. red paprika
- A pinch of Ras El Hanout spice
- 3 oz. white wine (90 ml)
- 4 tbsp. pomegranate concentrate
- 2 tbsp. concentrated date syrup
- Black pepper
- Barbecue seasoning
- Take your roast out of the fridge and let it thaw for a while.
- Once it’s close to room temperature, use your hands to rub some olive oil, salt, and coarse black pepper all over it.
- Grab a large pot, pour about 1–2 tablespoons of olive oil in there, and sear the roast for one minute on each side.
- When the juices are locked in, and you see a beautiful brown crust forming, throw in the whole allspice, bay leaves, celery leaves, and hot water.
- Stir everything together, then let it cook on low heat for about three hours. You can come in every 15 minutes or so to scoop a little bit of the stew over the meat to keep it tender.
- Once the time’s up, set the pot aside and let it cool.
- Place in the refrigerator for a couple of hours until it cools down completely.
- Take the pot out of the fridge, strain the stock in another pot, and keep the liquid so we can use it later.
- In another wide pot, add some of the oil and fry the mushrooms until you’re surrounded by their earthy aroma.
- Sprinkle a little bit of the paprika for more flavor and stir.
- After a couple of minutes, pour the pomegranate concentrate, and other seasonings into the pot and stir until well combined.
- As the mixture is cooking, cut the roast into medium-sized pieces, then add them with some of the stock into the pot and stir.
- While the mixture is bubbling, quickly chop some celery leaves and add to the pot.
- Turn down the heat to low and cook for about an hour.
- Serve next to rice or your favorite side, and enjoy!
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Oh, and we almost forgot!
This Slow Cooked Beef Asado Recipe is a part of our Lunch Series. Click NOW for more fun ideas you don’t wanna miss!