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Recipe courtesy of Mr. & Mrs. Bun

Asado Con Palta

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  • Level: Advanced
  • Total: 6 hr 25 min (includes resting time)
  • Active: 1 hr 15 min
  • Yield: 4 sandwiches
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Ingredients

2 pounds eye-round roast

Kosher salt and freshly ground black pepper 

1/2 cup vegetable oil 

1 bottle merlot 

9 carrots, diced

9 ribs celery, diced 

3 red onions, diced 

4 quarts crushed tomatoes 

4 quarts chicken stock 

1/4 cup dried oregano 

3 bay leaves 

3 porcini mushrooms (hongos de pino), diced

Sugar 

4 Buns, recipe follows

1 avocado, sliced

Fried Onions, for serving, recipe follows

Buns:

10 1/2 pounds high-gluten flour

1/4 cup salt 

1/4 cup sugar 

3 ounces active dry yeast 

3 pounds milk 

4 1/2 pounds water 

Fried Onions:

2 red onions, chopped

Kosher salt and freshly ground black pepper

All-purpose flour, for dusting

Vegetable oil, for deep-frying

Directions

  1. Sprinkle the roast with salt and pepper, and sear on all sides in the oil in a large pot. Remove to a plate. Deglaze the pot with the merlot. Add the carrots, celery, onions, tomatoes, chicken stock, oregano, bay leaves and porcinis. Return the roast to the pot. Bring to a simmer and cook for 3 1/2 hours.
  2. Transfer the liquid from the pot to a blender; blend to make the sauce. Season with salt, pepper and sugar. Return the sauce to the pot and keep warm.
  3. Slice the roast and add it to the sauce to warm up.
  4. To build the sandwich: Put 3 slices of beef on a Bun. Top with some avocado slices and Fried Onions.

Buns:

Yield: 65 buns
  1. Mix the flour, salt, sugar, yeast, milk and water with an electric mixer for 5 minutes. Let rest for 45 minutes.
  2. Portion the dough into 4.5-ounce pieces and roll into balls. Let rest for another 45 minutes.
  3. Bake at 400 degrees F for 9 minutes.

Fried Onions:

  1. Fill a heavy put with 2 inches of oil and heat to 350 degrees F.
  2. Season the red onions with salt and pepper, then toss in flour to coat. Fry the onions until crispy, about 5 minutes. Drain on paper towels.
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