Recipe courtesy of Mr. & Mrs. Bun
Asado Con Palta
- Level: Advanced
- Yield: 4 sandwiches
- Total: 6 hr 25 min (includes resting time)
- Active: 1 hr 15 min
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
- 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.
- 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.
- Slice the roast and add it to the sauce to warm up.
- To build the sandwich: Put 3 slices of beef on a Bun. Top with some avocado slices and Fried Onions.
Buns:
- Mix the flour, salt, sugar, yeast, milk and water with an electric mixer for 5 minutes. Let rest for 45 minutes.
- Portion the dough into 4.5-ounce pieces and roll into balls. Let rest for another 45 minutes.
- Bake at 400 degrees F for 9 minutes.
Fried Onions:
- Fill a heavy put with 2 inches of oil and heat to 350 degrees F.
- 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.