Asado:A dish for two seasons
Asado is a classic Peruvian homey dish that is usually served with rice and mashed potatoes, and because of the type of meat used to make it, it needs a long cooking time in a flavorful broth made with wine and dried mushrooms.
You may want to marinate the beef overnight to infuse it with more flavor, but that is only if you have the time to do it.
3 tablespoons vegetable oil
2 pounds Eye Round, with no fat
1 big red onion, cut in six pieces
3 tomatoes, cut in four pieces
4 cloves of garlic
¾ bottle red wine
4 cups water
⅓ cup soy sauce
2 tablespoon Worcestershire sauce
5 dried mushrooms
1-3 tablespoon potato starch
Salt and pepper
Heat the oil in a heavy saucepan over high heat, add the meat and sear it, turning to form a golden crust all over.
Add the onions, tomatoes, and garlic, and stir until they start to release their juices.
Meanwhile cover the dried mushrooms with 1 cup boiling water.
Add half the bottle of wine, soy sauce, Worcestershire sauce, the dried mushrooms with soaking water, and the remaining water.
Season with salt and pepper.
Turn the heat to very low, cover with a tight fitting lid, and cook unisturbed for one hour.
Take the beef out of the saucepan, drain well, put on a chopping board, and thinly slice it (about ¼ inch).
Strain the vegetables and put the broth back in the saucepan. Add the remaining wine and more water if necessary.
Put the slices back in the saucepan, and season with salt, pepper and more soy sauce.
Continue cooking over low heat until the meat is soft, about one more hour.
When the meat is ready dissolve the potato starch in 3 tablespoons water and gradually add it to the saucepan, stirring constantly with a wooden spoon until the sauce is thick enough to cover the spoon lightly.
Maybe it’s not necessary to use all the potato starch.
Serve with rice and corn, a green salad, mashed potatoes or baked potatoes.