Beef Pot Roast with Mashed Potatoes (Asado con Pure)

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Steps

1. 1
   Season the beef roast generously with salt on all sides.

   Tip: Season well because the salt needs to penetrate a large piece of meat.

   ~2 min
2. 2
   Heat a generous amount of oil in a heavy-bottomed pot (the same pot you'll braise in). Sear the beef on all sides until well browned. Baste the meat with the hot oil (nutrido technique) for more even browning. Remove and set aside.

   Tip: The browning crust will dissolve into the braising liquid, giving the sauce deep flavor. This basting technique is called 'nutrido' — it helps cook the meat more evenly.

   ~10 min
3. 3
   In the same pot with the remaining oil, add the aromatic garnish (mirepoix): onions, tomatoes, leek, celery, and small carrot chunks. Cut all vegetables in rough 1-3cm pieces (brunoise gruesa). Cook until softened.

   Tip: Keep cuts roughly uniform in size so they cook evenly. Precision isn't needed since the sauce will be blended later.

   ~8 min
4. 4
   Add the aji panca paste and tomato paste to the vegetables. Stir and cook for a couple of minutes to let the pastes amalgamate with the vegetables and release their flavors.

   Tip: Aji panca adds a restaurant-level depth. Giacomo notes his mom never uses it — it's optional but elevates the dish.

   ~3 min
5. 5
   Add the garlic, then deglaze with a splash of vinegar followed by a generous amount of red wine. Let the alcohol evaporate completely — wait until you can no longer smell alcohol and instead smell stew.

   Tip: The vinegar adds a touch of acidity that rounds out flavors. Use cooking wine — no need for expensive wine since the flavors are transformed during long braising. Wait for full alcohol evaporation before adding the meat back.

   ~10 min
6. 6
   Add the bouquet garni (bay leaves, thyme, rosemary, oregano, parsley stems tied in the green leek leaves). Place the seared beef back in the pot along with the large carrot chunks. Pour in enough beef stock to mostly cover the meat. Add freshly cracked black pepper.

   Tip: Use stock instead of water — water is a missed opportunity to add more flavor. The large carrot chunks will absorb the sauce through osmosis and taste almost meatier than the meat itself.

   ~5 min
7. 7
   Cover the pot and cook on minimum heat for 2 hours. Periodically baste the meat with the braising liquid and turn it to ensure even cooking. Let it cool slightly after cooking.

   Tip: Low and slow is key. Basting and turning during cooking keeps the meat moist and evenly flavored.

   ~120 min
8. 8
   Remove the meat, the large carrot chunks, and the bouquet garni from the pot. Cut the tips off the roast and chop them roughly, then return them to the sauce. Blend the sauce with an immersion blender until smooth — the vegetables become a thick, flavorful puree that is the sauce.

   Tip: Adding chopped meat tips back before blending gives the sauce extra body and meatiness. This is Giacomo's trick for more intense flavor.

   ~5 min
9. 9
   Prepare the mashed potatoes: combine the pressed yellow potatoes with warm heavy cream and butter. Season with a pinch of nutmeg and salt to taste. Mix until super creamy.

   Tip: Yellow potatoes (papa amarilla) give a naturally creamy, rich texture that's key to authentic Peruvian pure.

   ~10 min
10. 10
    Slice the roast into thick slices. Heat some of the blended sauce in a skillet and warm the sliced meat and reserved carrot chunks in the sauce. Serve family-style on a large platter: mound the pure on the plate, arrange the meat slices and carrots, ladle sauce generously over everything, and garnish with fresh oregano and thyme leaves.

    Tip: Serve family-style (fuente grande para compartir). The leftover sauce is amazing with pasta the next day, or with meatballs. A sandwich with the sliced asado, salsa, and avocado on French bread is also shown as a bonus.

    ~5 min

Nutrition (per serving)

Giacomo Bocchio

TE ENSENO A PREPARAR EL MEJOR ASADO CON PURE | GIACOMO BOCCHIO

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