Assado Recipe
Assado is a favorite in Brazil, and first came about from Brazil's rich Portuguese heritage. Assado 'Carne de Panela' or Brazilian-style braised beef takes two days to prepare and over 6 hours of cooking time to reach perfection.
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Ingredients
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Beef & Marinade (Day 1)
Braising Liquid & Aromatics (Day 2)
Finishing & Serving
Method
Beef & Marinade (Day 1)
- 1
Trim and season
Pat the beef chuck dry with paper towels. Make several shallow slashes across the surface. Rub the beef all over with the coarse sea salt, freshly ground black pepper and freshly grated nutmeg. Rub in the 3 tablespoons olive oil so the spices adhere.
- 2
Add garlic and bay
Press the smashed garlic cloves into the slashes and tuck the bay leaves against the meat so they contact the surface.
- 3
Marinate
Place the seasoned roast in a shallow nonreactive dish or a resealable bag. Pour 1 cup dry white wine or cachaça over the roast, turning to distribute. Cover loosely and refrigerate for 18–24 hours to let flavors penetrate. Turn the roast once halfway through marinating.
Braising Liquid & Aromatics (Day 2)
- 4
Bring beef to room temperature and preheat
Remove the roast from the refrigerator 60–90 minutes before cooking to come closer to room temperature. Preheat the oven to 150°C (300°F).
- 5
Sear the roast
Heat 3 tablespoons neutral oil in a large heavy Dutch oven over medium-high heat until shimmering. Remove the roast from the marinade (reserve marinade and any loose garlic/bay). Sear the roast 4–6 minutes per side until a deep brown crust forms. Use tongs to hold and brown the edges. Transfer the roast to a plate.
- 6
- 7
Deglaze
Pour the reserved marinade and any browned juices into the pot, scraping the bottom with a wooden spoon to release browned bits. Add the crushed tomatoes and 1.5 L beef stock. Stir to combine.
- 8
Season braising liquid
Return the seared roast to the pot so it sits partially submerged in the liquid. Add the additional bay leaves, thyme sprigs (or dried thyme), whole peppercorns, smoked paprika and brown sugar if using. The liquid should come about two-thirds up the side of the meat; add more stock or water if necessary.
- 9
Cover and braise
Bring the liquid to a gentle simmer on the stovetop. Cover the Dutch oven with a tight-fitting lid and transfer to the preheated oven. Braise at 150°C (300°F) for 3 hours.
- 10
Rotate and continue braising
After 3 hours, check the liquid level and meat tenderness. Baste the roast with the braising liquid, turn the meat, and continue braising for another 2–3 hours, or until the meat is fork-tender and easily shredded. Total oven time should be approximately 5–6 hours depending on roast size and oven.
- 11
Rest
When the beef is tender, remove the pot from the oven and transfer the roast to a cutting board. Tent loosely with foil and rest 20–30 minutes while you finish the sauce and vegetables.
Finishing & Serving
- 12
Reduce and finish sauce
Place the Dutch oven on the stovetop over medium-high heat. Skim excess fat from the surface with a spoon. Bring the braising liquid to a brisk simmer and reduce by about one-third until slightly thickened, 8–12 minutes. Taste and adjust seasoning with salt and pepper. If you prefer a smoother sauce, strain solids and reduce the liquid, or puree softened vegetables with an immersion blender for a thicker gravy.
- 13
Shred or slice the beef
For traditional Carne de Panela style, use two forks to shred the beef into large ribbons, leaving some larger pieces for texture. Alternatively, slice the roast across the grain into thick slices. Return shredded or sliced beef to the pot and warm in the sauce for 5 minutes so flavors meld.
- 14
- 15
Make-ahead and storage
Assado keeps very well: cool to room temperature, refrigerate in an airtight container up to 4 days or freeze up to 3 months. Reheat gently in a covered pot over low heat, adding a splash of stock to loosen the sauce.