3 February 2010

Cazuela Beef Rib Asado

Beef rib "Asado" or "roast" is one of those versatile recipes that you can enjoy a good degree of experimentation with. Using beef rib, red wine and plenty of herbs along with some good old veg you can create a large dish for friends and family.

It has been quite a few years since our first Spanish "asado" - a dish for which the village of Orce is famous. Orce asado is always made with lamb or the local Cordero Segureno, bar Salero in the village baked their recipe not even in situ but in the neighbours bread oven a few doors down. Such is the preperation surrounding the dish and the slow cooking you have to order the day before.

Our very first Asado was ordered for 6 people and arrived in a oven baking tray that almost didn't fit the table, from there you simply dig in. Asado can be made from beef and pork as well although any Spaniard will tell you that the "traditional" dish is always made with prime lamb. Slow cooking is the key to this dish so the meat literally falls away from the bone.

Ingredients: (Serves 6)

1 large rib of beef cut into 2 inch pieces
2 large onions, peeled and chopped into large chunks
8 cloves garlic, peeled and roughly chopped
4 carrots, broken into thirds
3 potatoes, peeled and sliced
2 large glasses red wine
olive oil
salt and pepper
4 bay leaves

How to cook

1. Pour a little olive oil into a large cazuela
2. Add all of the ingredients and mix
3. Season with salt and pepper and mix again
4. Cook in a low oven for about 4 hours until the beef is very tender

A great way to eat this is to put the cazuela in the middle of the table and everyone just dig in. Serve with fresh bread to mop up the lovely wine juices.

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