Roast Beef Brazilian Style Carne Assada Recipes

Steps:

• Sprinkle beef evenly with half the salt and pepper.
• Heat the oil in a 5- to 6-quart Dutch oven over medium-high heat, add in the beef, and brown on all sides.
• Remove the meat from the pan, add in the onion, jalapeno, and cumin; cook/stir until the onion and pepper are softened, about 3 minutes.
• Return the meat to the pan and add the salsa and broth; bring to a boil, scraping up any browned bits stuck to the bottom of the pan.
• Cover, reduce the heat to med-low, and simmer, stirring occasionally, until the meat falls apart, 2 1/2 to 3 hours.
• Remove the meat from the pan and cover loosely with foil.
• Taste the sauce for salt and pepper and add more if necessary.
• Shred the beef, removing any fat, and serve with the sauce on the side.
• **Do-ahead--at this point, you can combine the beef and sauce, cover, and refrigerate for up to 2 days; it actually tastes better when cooked in advance.
• You can also freeze it in its sauce for up to 1 month.

Steps:

• Wash the meat and season it with salt and pepper. Heat the oil and fry the roast turning occasionally until it is evenly browned. Add the vinegar, garlic and chopped parsley and simmer for 1/2 hour. Add peeled carrots and onions separated into rings and simmer for another 1/2 hour. Remove the carrots and onions and keep hot. Strain the droppings and pour into a sauce server. Slice the meat and arrange on a serving platter with onions and carrots. Serve with the sauce in the separate container.

Steps:

• Use a sirloin tip, heel of beef or boneless rump roast- 5 or 6 pounds. Perforate several times with a fork. Season with white wine or vinegar, chopped garlic, salt, pepper, and chopped parsley. Let the roast sit over night turning occasionally. Place in a roasting pan with all of the seasonings. Add a little oil and cook at 350 degrees, basting occasionally. VARIATIONS: make holes in the raw roast beef before roasting and insert carrot spears.

Steps:

• The night before, marinate pot roast in vinegar or red wine, garlic clove, salt and pepper, chopped parsley, bay leaf and sliced onion. In a large heavy pan melt 1/8 cup shortening or cooking oil and brown the pot roast. Turn as necessary until the meat is well browned. While the meat is browning in a dish cut up the remaining ingredients and add the sauce the meat sat in overnight. Once the meat is browned, with a knife cut slits in the pot roast and stuff each slit with some mixture. Repeat until all of the mixture is used and pour the remaining liquid from the stuffing over the meat and simmer. Add a little water. Cover the pan and continue cooking. You will need to check and see what you need to add a little more water - for about 2 hours until the meat is tender. Slice and serve with the juices left in the pan.

Steps:

• The night before, marinate pot roast in vinegar or red wine, garlic clove, salt and pepper, chopped parsley, bay leaf and sliced onion. In a large heavy pan melt 1/8 cup shortening or cooking oil and brown the pot roast. Turn as necessary until the meat is well browned. While the meat is browning in a dish cut up the remaining ingredients and add the sauce the meat sat in overnight. Once the meat is browned, with a knife cut slits in the pot roast and stuff each slit with some mixture. Repeat until all of the mixture is used and pour the remaining liquid from the stuffing over the meat and simmer. Add a little water. Cover the pan and continue cooking. You will need to check and see what you need to add a little more water - for about 2 hours until the meat is tender. Slice and serve with the juices left in the pan.