History and Origin of Roasted Apple Juice
Roasted apple juice is a traditional recipe that combines simple ingredients to offer a comforting and flavorful dish. Its origin dates back to the rural cuisine of various Latin American countries, where the use of local products, such as apples and beef, was essential to create nutritious and delicious meals.
In different countries of the region, this preparation may have various names or adaptations according to the culinary customs of each place. For example, in Mexico and Central America it is sometimes simply known as "asado con jugo de manzana" (roast with apple juice), while in some countries of the Southern Cone it might be identified as a variant of "asado a la sidra" (cider roast). The consistent use of apple juice provides a sweet and sour touch that perfectly balances the flavor of the meat.
The technique of roasting meat together with fruits and spices is common in various Latin American cultures, reflecting European influence, particularly German and Spanish, which introduced cooking methods and combinations that have been adapted to local ingredients.
How to Prepare Roasted Apple Juice
Ingredients: Boneless beef shoulder, pepper, onions, thyme leaves, butter, prepared mustard, apple juice, basil leaves, tomato sauce, sweet potatoes, salt, lemon juice, parsley, and apple.
Preparation Steps:
Cook the onions in 1 tablespoon of butter or lard in a Dutch oven until tender but crisp.
Set aside.
Sear the roast in the remaining butter or lard in the Dutch oven over medium heat for 15 to 20 minutes or until browned on both sides.
Prick the entire surface of the meat with a fork.
Combine the apple juice, ketchup, salt, pepper, thyme, mustard, and basil.
Add to the meat.
Top the meat with the reserved cooked onions.
Cover and simmer for 2 hours and 30 minutes or until almost tender.
Brush the sweet potatoes with lemon juice for a shiny color.
Add to the meat.
Continue cooking, covered, for 30 to 40 minutes or until the meat and potatoes are tender.
Place the meat and sweet potatoes on a warm platter.
Sprinkle the potatoes with chopped parsley or garnish with apple slices and parsley, if desired.
Serve the sauce over the sliced meat.
If the Dutch oven is cast iron, transfer to a glass container.
Sauce: Remove excess fat from the cooking liquid.
Add water if necessary to make 1 and a half cups.
Mix 1/2 cup of water and 2 tablespoons of unbleached flour.
Gradually stir into the cooking liquid.
Heat to boiling.
Cook, stirring, for 3 to 5 minutes.
Season with salt and pepper, if desired.
The sauce can be served in a large hollowed-out apple, if desired.
