Beef roast is one of the most representative and traditional dishes in Latin American cuisine. Its preparation varies according to each region, but it always reflects the cultural richness and diversity of these countries. In Mexico, this dish is commonly known as "asado de res," while in other Latin American countries it may be found under similar names such as "carne asada" in Argentina or "carne al horno" in some Caribbean countries. The recipe we present uses a modern technique with an oven bag, an option that preserves the juices and flavors, resulting in a tender and juicy meat. This method is ideal for those who want to make the most of the natural flavor of the roast, combining fresh ingredients and simple yet effective cooking.
Oven bag for beef roast
How to prepare Oven Bag Beef Roast
Preheat the oven to 350°F.
Shake the flour inside the bag and place it in a 9x13 inch baking pan.
Roll down the top of the bag and add tomato sauce, water, instant bouillon powder, salt, and pepper to taste.
Squeeze the bag to mix the ingredients, being careful not to make a hole.
Place the roast in the bag and add carrots, onions, celery, potatoes, and bell peppers cut into quarters.
Gently turn the bag to coat the roast and vegetables with the sauce.
Close the bag with a tie and make about six slits in the top of the bag. If you have an electronic thermometer, set it to 140°F and insert it through one of the slits into the roast.
Bake for 1 3/4 to 2 1/4 hours or until the thermometer indicates the meat is ready.
Remove the bag from the oven and let it rest for about 20 minutes before opening and plating.
Cut the ties of the bag carefully.
Serve the roast with the juices poured over the vegetables and meat, to enjoy a unique and juicy flavor experience.
Ingredients (11)
- Boneless Beef Brisket
- Flour
- Tomato Sauce
- Water
- Beef Bouillon Powder
- Onions
- Celery
- Green Peppers
- Carrots
- New Potatoes
- Oven Bag
Instructions (21 steps)
- 1 Preheat the oven to 350°F
- 2 Shake the flour in the bag and place it on a 9x13 inch baking tray
- 3 Roll up the top of the bag and add tomato sauce
- 4 water
- 5 instant broth powder
- 6 salt
- 7 and pepper to taste
- 8 Squeeze the bag to mix
- 9 being careful not to make a hole
- 10 Place the roast in the bag and add carrots
- 11 onions
- 12 celery
- 13 potatoes
- 14 and peppers cut into quarters
- 15 Gently turn the bag to coat the roast and vegetables with the sauce
- 16 Close the bag with a tie and make about 6 cuts in the top of the bag; if you have an electronic thermometer
- 17 set it to 140°F and insert it through one of the cuts into the roast
- 18 Bake for 1 3/4 to 2 1/4 hours or until the thermometer indicates it is ready
- 19 Remove and let rest for approximately 20 minutes before placing on the plate
- 20 Cut the ties
- 21 Serve with the juices poured over the vegetables and roast
Nutritional Information
Calories:
149 kcal
Protein:
0g
Carbohydrates:
0g
Fat:
0g
Azúcar:
0g
Sodio:
8mg