Prepare to embark on a mouthwatering culinary journey with "Carne al Horno Mama," a Latin American beef roast that promises to transform your ordinary dinner into an extraordinary feast. This time-honored recipe is more than just a meal—it's a heartwarming experience that brings the love and tradition of home cooking right to your table. With tender, succulent beef that practically melts in your mouth and a rich, aromatic sauce that will have everyone begging for seconds, this dish is guaranteed to become a family favorite.
Prep Time: 15 mins
Cook Time: 2 hrs
Total Time: 2 hrs 15 mins
Cuisine: Latin American
Serves: 6 servings
Ingredients
- 1.5 kg of beef
- 4 cloves of garlic
- 2 onions
- 2 carrots
- 1 cup of red wine
- Salt and pepper to taste
- Fresh herbs (thyme, rosemary)
Instructions
- Preheat the oven to 160°C (325°F), ensuring the rack is positioned in the middle of the oven.
- Prepare the beef by patting it dry with paper towels. Season generously with salt and freshly ground black pepper on all sides.
- Peel and finely chop the garlic cloves. Roughly dice the onions and slice the carrots into medium-sized chunks.
- Heat a large, heavy-bottomed roasting pan or Dutch oven over medium-high heat. Add a small amount of olive oil.
- Sear the beef on all sides until a deep golden-brown crust forms, approximately 3-4 minutes per side. This will help seal in the meat's juices and develop rich flavor.
- Remove the beef from the pan and set aside. In the same pan, sauté the chopped onions, garlic, and carrots until they begin to soften and caramelize.
- Deglaze the pan with red wine, scraping up any browned bits from the bottom of the pan. These bits contain concentrated flavor.
- Return the beef to the pan, and scatter fresh thyme and rosemary sprigs around and on top of the meat.
- Cover the pan tightly with a lid or aluminum foil to create a sealed environment for slow cooking.
- Place the covered pan in the preheated oven and roast for approximately 2 hours, or until the meat is tender and easily pulls apart with a fork.
- Every 30 minutes, baste the meat with its own cooking juices to keep it moist and enhance flavor.
- Once done, remove from oven and let the meat rest for 15-20 minutes before slicing. This allows the juices to redistribute throughout the meat.
- Slice the beef against the grain and serve with the roasted vegetables and pan juices.
Tips
- Choose the Right Cut: Select a well-marbled beef cut like chuck roast or brisket for maximum tenderness and flavor.
- Pat the Meat Dry: Always ensure the beef is thoroughly dried before seasoning to achieve a perfect golden-brown sear.
- Don't Rush the Searing: Take your time developing a deep, caramelized crust on the meat—this step builds incredible flavor.
- Low and Slow is the Way to Go: Maintain a consistent, low oven temperature to ensure the beef becomes fork-tender.
- Basting is Key: Regular basting keeps the meat moist and infuses it with additional flavor throughout cooking.
- Resting Matters: Allow the meat to rest after cooking to let the juices redistribute, ensuring each slice is incredibly juicy.
- Serve with the Pan Juices: The vegetables and cooking liquid make an incredible, flavor-packed sauce to accompany the beef.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 8g
Protein: 55g
Fat: 25g
Saturated Fat: 10g
Cholesterol: 160mg
