Asado de Carajay

This is not the asado that you might think off, usually we all know asado is made with pork, soy sauce, Chinese spices and is sweet this one is totally different, made with beef and tomatoes plus it’s not sweet at all. Then name of this dish originates from Spanish asado which means “grilled” and carajay which is a Spanish cooking vessel that looks similar to a wok and this is exactly how this dish is cooked.


This cooking process imparts tons of flavour by grilling the beef first in charcoal, totally different from the usual tomato sauce based braised meats in the Philippines like afritada and kaldereta as it has this unique smoky flavour, additional taste is also imparted by smoked paprika and chorizo which makes it even smoky and a bit spicy. While beef is widely used on this dish, pork and chicken can also be used as a substitute.

Modern recipes for this dish omit the grilling part as its less convenient to prepare, honestly this is one step that should never be missed as this is where its unique flavour comes from, otherwise why bother making one, just prepare Kaldereta if you find this cumbersome.

Asado de Carajay
 
Prep time
Cook time
Total time
 
Serves: 6-8
Ingredients
  • 1½ kg beef brisket (20% fat, one block or large strips)
  • 200 g chorizo, sliced
  • 2 medium potatoes, cubed
  • 2 medium carrots, cubed
  • 1 red capsicum, sliced
  • 3 cups beef stock
  • 4 pcs tomatoes, chopped
  • 3 tbsp tomato paste
  • 2 pcs bay leaves
  • 2 tsp smoked paprika
  • 2 onions, chopped
  • juice from ½ lemon
  • 6 cloves garlic, minced
  • salt
  • freshly ground black pepper
  • olive oil
Instructions
  1. Season beef brisket with salt and freshly ground black pepper.
  2. Grill beef brisket on a prepared charcoal grill until lightly charred on all sides. This will take 5-10 minutes on each side. Remove beef from the grill, let it cool the slice it into cubes, set it aside together with its juices.
  3. In a large wok heat olive oil then sauté onions and garlic.
  4. Add chorizo and carrots then continue to cook for 2 minutes.
  5. Add the beef and its juices, paprika, chopped tomatoes, beef stock and bay leaves bring to a boil, cover then let it simmer for 2 hours in low heat. Check liquid level and add water if necessary.
  6. While beef is simmering, fry potatoes until cooked and lightly brown. Set it aside.
  7. Back to the beef, add tomato paste, cooked potatoes and capsicum then continue to simmer for 30 minutes.
  8. Add the lemon juice, season with salt and freshly ground black pepper, turn off heat then serve.

 


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