Wednesday, July 28, 2010

Carne Asada de Espana

Carne asada, Spanish for roasted beef, we've probably all had it before but I have added my very special twist to it. Rather than a typical but delicious carne asada with the flavors of Mexico I have used some of the amazing flavors of Spain adding the de Espana to the name. This is my very non traditional pot roast and it is absolutely mouth watering and falling apart fork tender. The taste of red wine, dry sherry, paprika and garlic that are part of the thick sauce with a deep, rich flavor are finished off and topped with the crunch of toasted almonds and pimento stuffed green olives. This is really a very simple recipe but you need time to let it simmer for hours to become the perfectly tender beef it was meant to be. This makes a great Sunday dinner and keep the recipe handy for those long, cold fall and winter months ahead. I hope you enjoy.

Carne Asada de Espana


1 3/4 to 2 lbs. chuck roast, trim visible fat
1 Tbsp. olive oil
1/2 cup onions, diced
1/2 cup green bell pepper, diced
1 cup celery, diced
3 cloves garlic, minced
1 - 14.5 ounce can no salt added diced tomatoes (about 1 3/4 cup)
1 cup red wine
1/4 cup sherry vinegar
1 cup low sodium beef stock
1 1/2 tsp. paprika
pinch ground cloves
1 tsp. dried basil
1/2 tsp. dried thyme
1 large bay leaf
1/2 cup dry sherry
1/2 ounce unsalted almonds, roasted in a dry pan for 2 minutes and chopped, about 12 almonds
12 small pimento stuffed Spanish green olives, chopped

Heat a large dutch oven on medium high and add the olive oil. Brown the chuck roast on all sides until nicely caramelized. Remove to plate and set aside. If there is any excess fat remove leaving about 1 tablespoon. Saute the onions, green pepper, celery and garlic until they begin to become tender and golden. Add the tomatoes, red wine, sherry vinegar, beef stock, herbs and spices. Stir to combine and place beef back into pot. Bring to a simmer and reduce heat, partially cover and simmer for about 4 hours. Turn the beef every half hour for even cooking and spoon some of the sauce mixture on the top to keep it moist. The beef will literally become fork tender. You know it is done when you stick a large fork into it and it slides out without any resistance. Add the dry sherry and simmer for about 5 minutes to evaporate the alcohol. Rest the beef before serving and top with the garnish of chopped almonds and green olives if desired.

Nutrition Facts
6 - 3 Ounce Servings Beef and Sauce
Amount Per Serving
Calories 250.1
Total Fat 9.8 g
Saturated Fat 2.5 g
Polyunsaturated Fat 0.8 g
Monounsaturated Fat 5.4 g
Cholesterol 55.3 mg
Sodium 296.8 mg
Potassium 529.4 mg
Total Carbohydrate 10.8 g
Dietary Fiber 2.6 g
Sugars 3.1 g
Protein 18.7 g

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