Pot-Roasted Beef (Asado a la Olla)
Beef ribs tender on the inside and well-browned on the outside, with the tang of sour orange.
Ingredients
- 1 kg of falda parrillera (bone-in beef rib cut)
- 1 small coffee cup (demitasse) full of sour orange or lemon juice
- 3 large cups of water, plus extra as needed
- Coarse or medium-grain salt to taste
Method
- 1
Squeeze the citrus and cut the meat between the ribs into bone-in pieces.
- 2
Arrange in a pot and add water until three-quarters of the meat is covered. Add salt and bring to a boil over medium heat.
- 3
Cover and cook for 30 minutes or until the meat is tender. If it still offers resistance, prolong the cooking; replenish water if it evaporates beforehand.
- 4
Uncover, increase the heat, and evaporate the water completely. Brown the pieces in the fat they released, turning them to color the sides.
- 5
Add the juice and let it reduce completely. Finish when the surface takes on an intense golden-brown color.
- 6
Serve hot; accompany, as desired, with rice, salad, or cassava (yuca).