Asado is essential to Argentina’s national identity, just like the tango. The very word asado refers to both the gathering and the meal. An asado is as much about friends and family coming together, as the beef and vegetables that will be expertly grilled over coals and served in stages over the next hours.

However, for this recipe, we are braising the meat in a small amount of stock in an oven, not the traditional barbecue.

ASADO, on the bone in the oven

Ingredients:

• 3 lb. asado meat
• ½ Head of garlic
• 10 whole black peppercorns
• 2 Beef stock cubes
• 3 Cups of water
• 4 Sprigs of rosemary
• 2 Sliced carrots
• 4 Sticks of celery
• 8 Button mushrooms.
• 2 large potatoes, peeled and thick sliced
• 2 Sliced onions
• 6 Bay leaves
• 1 Teaspoon of paprika
• Olive oil

Method:

• Preheat the oven to 390 on turbo.
• Use a large pot and heat up some olive oil and then sear the meat. Place all the ingredients (except the potatoes and rosemary) around the meat.
• Bring the pot to a boil. Place the rosemary on top of the meat. Seal the pot with foil and then place in the oven.
• Cook for 21/2 to 3 hours until very soft.
• After 2 hours the potatoes (or sweet potatoes) can be added to the pot, as an accompaniment to the final meal.
• There will be a huge amount of shrinkage and the bones will show prominently in the pot.
• When everything is well cooked. Take out some of the remaining stock and vegetables (not bay leaves or rosemary). Take off as much fat as possible.
• Squeeze the juice from the garlic. Liquidize and use as a loose gravy.
• The meat should detach easily from the bones, discard the bones and serve with the vegetables, potatoes and the gravy.