History and origin of Beef Roast
Beef roast is a very popular traditional preparation in several countries, especially in Latin America. Its origin dates back to ancient meat cooking techniques used by the gauchos in the Río de la Plata region, mainly encompassing Argentina, Uruguay, and parts of Brazil. In these places, the roast is not only a way of cooking but also a social and cultural event that brings families and friends together around the fire.
In other Latin American countries, this recipe may vary in name and preparation. For example, in Mexico it is commonly known as "carne guisada" or "beef stew," while in Colombia and Venezuela the term "sancochado" is frequently used when prepared with vegetables and abundant broth. Although the ingredients may change slightly depending on the region, the essence of slowly cooking the meat to obtain a juicy and flavorful dish remains constant.
Beef roast represents a blend of indigenous and European influences, and each family usually has its own version with variations in spices and cooking methods. This traditional recipe remains popular due to its simplicity, flavor, and the cultural significance it holds in family gatherings and celebrations.
How to prepare Beef Roast II
Beef Roast II is a warm and hearty recipe, ideal for sharing on any special occasion. This preparation combines the intense flavor of the shoulder with a selection of aromatic spices and fresh vegetables, slowly cooked in broth to achieve a tender texture and a flavorful broth. Traditionally accompanied by potatoes or rice, this dish is a classic of home cooking that delights with its balance of meat and vegetables.
Ingredients: Shoulder roast, garlic, flour, oil, green bell pepper, red bell pepper, carrots, turnip, onion, black peppercorns, bay leaf, beef broth, Worcestershire sauce, thyme, basil, cumin, mace, turmeric, rosemary, and cilantro.
Steps to prepare Beef Roast II:
Start by boiling the broth.
Thaw the roast completely and wait until it reaches room temperature.
Rub it with the garlic.
Place it in a bag with the flour and shake well.
Ensure every square inch of the roast is floured, but pat it between your hands to remove the excess.
Heat the oil in a large covered pot until fragrant.
Sear the roast on both sides.
Once you have flipped the roast, add the bell peppers, carrots, and turnip.
Pour in the boiling broth.
Add the onion studded with cloves, the peppercorns, and the bay leaf.
Bring to a boil, cover, and then reduce the heat to low (or optionally, place in a preheated oven at 300 degrees F).
This requires 2 to 3 hours to cook properly.
Turn the roast over once every hour.
Before the last hour, add the Worcestershire sauce, thyme, basil, cumin, mace, turmeric, and rosemary.
Remove the bay leaf, onion, and peppercorns before serving.
Naturally, the broth and vegetables are served with it.
It is best served with rice, but potatoes are more traditional.
Tip: You can garnish with fresh cilantro to add a touch of freshness to the dish.
Recipe adapted by Andrew Bernstein, Montreal, Canada.
