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Jul 31, 2010, 1:08pm

BBQ Butcher :: Recipes :: Barbecue Recipes :: Carne Asada

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Topic: Carne Asada (Read 610 times)

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Carne Asada
« Thread Started on Aug 13, 2007, 6:43am »

Carne Asada

There are as many versions of Carne Asada out there as there are "rib recipes"

Carne Asada Steak, thin sliced steak Carne Asada, Carne Asada Roasts, etc. For MY version of Carne Asada, I wanted to recreate the Carne Asada Sandwich that I had the other day at Casa Bacardi in the airport terminal.

While shopping for the ingredients for a good MOJO http://askabutcher.proboards42.com/index....read=1122030126, I ran into some Lawry's "Havana Garlic & Lime" marinade. Heck, why not? I'm always up for a short cut

I seasoned a Boneless Beef Shoulder Roast with some Adobo and then rubbed in this new product, "Taco Fresco", which has, in addition to the seasonings, freeze dried green & red peppers, onions and garlic. I used about half a package and saved the other half for use in the stock. Put the roast in a plastic gallon freezer bag with half a bottle of the Lawry's marinade and let it sit over night in the fridge.

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This morning I started an indirect fire with some cherry and hickory wood and gave the roast a slight 'sear' over the direct side while it was coming up to temperarture of 350°.

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Now the roast goes into a mix of 2 bottles beer, 1 bottle of water, 1 bottle of apple juice, a half sliced Vidalia onion and the rest of the seasoning pack from last night. Note: the cast iron Dutch Oven was preheated in the oven and the stock was cooked on the stove beforehand.

[image]

After three hours of chugging along at 350° dome and the liquid at 205°, the roast has reached 200°. Time to pull it and let it rest before slicing or pulling

[image]

Here it is, sliced/chopped and mixed with some seasoned diced tomatoes and some of the cooking stock.

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So much for a Cuban type sandwich...neither of the stores had any decent Cuban Bread

However, we recouped and got some soft taco shells. Served with shredded lettuce, salsa, cheese and guacamole

Bottom line......lots of work and time, BUT definitely worth the effort

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How I age my beef....

The BEST Dry Aged Steaks
http://www.drybagsteak.com/

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