Asado a la Olla - Paraguayan Braised Beef

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Asado a la Olla is a traditional Paraguayan dish that combines the rich flavors of a classic Asado (barbecue) with the comforting, tender qualities of braised meat. Instead of grilling, the meat is slow-cooked in a pot, usually with onions, garlic, and sometimes tomatoes or bell peppers. The result is a dish where the meat is incredibly tender, infused with deep, savory flavors, and often served with mandioca (cassava) or rice. This dish is perfect for a hearty family meal, providing the satisfaction of Asado with the convenience of cooking in a single pot.

Ingredients:

For the Asado a la Olla:

- 2.5 lbs (1.1 kg) beef short ribs or beef chuck roast, cut into large chunks

- 2 large onions, thinly sliced

- 4 cloves garlic, minced

- 2 medium tomatoes, chopped

- 1 large red bell pepper, sliced (optional)

- 1/4 cup vegetable oil

- 1 cup beef broth or water

- 1/2 cup white wine (optional)

- 1 bay leaf

- 1 teaspoon paprika

- 1 teaspoon ground cumin

- Salt and pepper, to taste

- Fresh parsley, chopped, for garnish

For the Accompaniments:

- 2 lbs (900g) mandioca (cassava), peeled and boiled

- Steamed white rice (optional)

- Fresh salad (lettuce, tomato, cucumber, and onion)

Instructions:

1. Prepare the Meat:

   - Season the beef chunks with salt, pepper, paprika, and ground cumin. Let the meat sit for 10-15 minutes to absorb the seasoning.

2. Sear the Meat:

   - In a large, heavy-bottomed pot or Dutch oven, heat the vegetable oil over medium-high heat.

  - Add the beef chunks in batches, searing them on all sides until browned. This should take about 3-4 minutes per side. Remove the meat from the pot and set it aside.

3. Sauté the Vegetables:

  - In the same pot, add the sliced onions, minced garlic, chopped tomatoes, and sliced bell pepper (if using). Sauté the vegetables in the remaining oil and beef drippings, stirring occasionally, until the onions are soft and translucent, about 5-7 minutes.

4. Deglaze and Simmer:

  - Add the white wine (if using) to the pot, stirring to deglaze the bottom of the pot and lift any browned bits.

  - Return the seared beef to the pot, along with any juices that have accumulated.

  - Add the beef broth or water and the bay leaf. Stir to combine all the ingredients.

  - Bring the mixture to a simmer, then reduce the heat to low. Cover the pot and let it cook slowly for 1.5 to 2 hours, or until the beef is tender and easily pulls apart with a fork.

5. Cook the Mandioca:

  - While the meat is braising, peel and chop the mandioca into large chunks.

  - Place the mandioca in a large pot of salted water and bring it to a boil. Cook for about 20-25 minutes, or until the mandioca is tender and easily pierced with a fork. Drain and keep warm.

6. Final Touches:

   - Once the meat is fully cooked, check the seasoning of the sauce, adding more salt or pepper if needed.

  - Remove the bay leaf from the pot.

  - Garnish with freshly chopped parsley before serving.

7. Serve:

   - Serve the Asado a la Olla hot, accompanied by boiled mandioca or steamed white rice.

  - Include a fresh salad on the side for a complete meal.

Nutritional Information (per serving, assuming 6 servings):

- Calories: Approximately 600-700 kcal

- Fat: 40g

 - Saturated Fat: 14g

- Protein: 40g

- Carbohydrates: 30g (from the mandioca and vegetables)

 - Sugars: 4g

- Fiber: 3g

Notes:

- Meat Selection: Beef short ribs or chuck roast are ideal for this dish because of their rich marbling and ability to become tender with slow cooking. You can also use other cuts like brisket or flank steak.

- Cooking Technique: The slow-cooking process allows the flavors to meld and the meat to become incredibly tender. Ensure the pot is covered during cooking to retain moisture.

- Variations: Some recipes include potatoes or other root vegetables in the pot alongside the meat. You can add these during the last hour of cooking.

- Accompaniments: Mandioca is the traditional side dish, but this Asado can also be served with rice, crusty bread, or even mashed potatoes. Fresh salads balance the richness of the dish.

- Storage: Leftovers can be stored in the refrigerator for up to 3 days. The flavors often deepen, making it even better when reheated the next day.

Asado a la Olla is a quintessential Paraguayan comfort food, blending the rich, savory flavors of beef with the satisfying texture of mandioca. This dish is perfect for family gatherings, providing a taste of Paraguay's culinary traditions in a warm, hearty meal.

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