Asado con pure is a traditional Peruvian beef dish made with slow-braised roast beef and creamy mashed potatoes. The beef is first browned in a hot pan, then cooked slowly with red wine, beef broth, onions, garlic, ají panca, and other ingredients until it becomes tender. Once cooked, the meat is sliced and served with a rich sauce and smooth mashed potatoes.
This comforting meal is also known as Asado de Res or Asado de Pejerrey. It is a popular example of home-style Peruvian cooking, bringing simple ingredients together to create a filling and flavorful dish. Some families enjoy it as part of their regular meals, while others prepare it for special occasions.
The secret to a good asado is giving the beef enough time to cook slowly. This allows the meat to soften and absorb the flavors of the sauce. Served with mashed potatoes and white rice, it makes a satisfying meal for the whole family.
What Is Asado con Pure?
Asado con pure is a Peruvian dish made with a whole piece of beef that is browned and slowly braised in a flavorful liquid. The cooking liquid usually includes red wine, beef broth, onions, garlic, tomato sauce, and ají panca paste.
After the beef becomes tender, it is removed from the pot, sliced, and returned to the sauce. The result is soft beef covered in a rich gravy.
The word “pure” refers to puré de papas, which means mashed potatoes in Spanish. These are usually prepared with butter and milk until they become smooth and creamy.
The combination of tender beef, savory sauce, and mashed potatoes makes this dish a comforting part of Peruvian home cooking.
Which Cut of Beef Is Used for Asado?
Asado de res is traditionally prepared with a cut from the back part of the animal’s leg. In Peru, one cut used for this dish is called pejerrey. It is also known as peceto in some South American countries.
Eye of round is another suitable option for this style of cooking. It is a lean cut, so slow braising is important to help it become tender.
When choosing beef, look for a whole roast that can hold its shape during cooking. Avoid cutting it into small pieces before braising because the traditional method involves cooking the roast whole and slicing it afterward.
What Ingredients Do You Need for Asado con Pure?
This recipe uses a beef roast, vegetables, seasonings, and a flavorful cooking liquid. The mashed potatoes are prepared separately while the beef cooks.
Ingredients for the Beef
- 2 pounds beef roast, preferably eye of round or pejerrey
- 2 tablespoons vegetable oil
- 1 large onion, finely chopped
- 4 garlic cloves, minced
- 1 tablespoon ají panca paste
- 1 carrot, shredded
- 1 cup tomato sauce
- ½ cup dry red wine
- 6 cups beef broth
- 1 pound cremini mushrooms, sliced
- 2 bay leaves
- ½ teaspoon black pepper
- Salt to taste
Ingredients for the Mashed Potatoes
- 2 pounds potatoes
- 4 tablespoons butter
- ¾ cup milk, or as needed
- Salt to taste
- White pepper to taste
- A small pinch of ground nutmeg
The potato quantities are practical recipe proportions. Add the milk gradually because the amount needed can vary depending on the type of potatoes.
How to Make Asado con Pure Step by Step
The beef needs time to become tender, so prepare it first. Use a heavy-bottomed pot with a lid to help maintain an even, gentle simmer.
Step 1: Prepare the Beef
Remove the beef from the refrigerator and let it lose some of its chill before cooking. Pat it dry with paper towels so the outside can brown properly.
Season the roast on all sides with salt and black pepper. If you prefer, you can prepare it ahead of time and leave it covered in the refrigerator overnight. Bring it out before cooking and pat it dry again.
Step 2: Brown the Roast
Heat the vegetable oil in a large, heavy-bottomed pot over medium heat. Place the beef in the hot oil and brown each side for about 3 minutes.
Turn the roast carefully so that all sides develop a golden-brown color. This step adds flavor to the meat and leaves browned bits at the bottom of the pot, which will help build the sauce.
Once the beef is browned, remove it from the pot and set it aside.
Step 3: Cook the Vegetables and Seasonings
Use the same pot to prepare the sauce base. Add the chopped onion and cook for about 3 to 4 minutes until it begins to soften.
Add the minced garlic and ají panca paste. Stir well so the ingredients release their aroma. Add the shredded carrot and tomato sauce, then cook for another 3 minutes.
Scrape the bottom of the pot gently while stirring. This helps mix the browned pieces from the beef into the vegetables and creates a more flavorful base.
Step 4: Add the Wine and Beef Broth
Pour in the dry red wine and stir to combine it with the vegetable mixture. Let it cook briefly before adding the beef broth.
Add the sliced mushrooms and bay leaves. Stir the sauce, then return the browned beef to the pot.
The broth should provide enough liquid for the beef to braise gently. If necessary, adjust the amount so the meat is surrounded by the cooking liquid.
Step 5: Braise the Beef Until Tender
Cover the pot with a lid and reduce the heat to low. Let the beef cook gently for approximately 1½ to 2 hours, checking it from time to time.
Turn the roast occasionally so it cooks evenly. Keep the liquid at a gentle simmer rather than allowing it to boil rapidly.
Cooking time depends on the size, shape, and cut of the beef. The roast is ready when it becomes tender and a knife can pass through it easily.
Step 6: Rest and Slice the Beef
Remove the cooked roast from the pot and let it rest for about 10 minutes. This makes it easier to slice and helps the meat retain its juices.
Place it on a cutting board and cut it into slices approximately ¼ inch thick. Try to keep the slices even so they warm through consistently when returned to the sauce.
Step 7: Finish the Sauce
Check the sauce left in the pot. Remove the bay leaves and let the sauce simmer uncovered over low heat until it reaches a thicker consistency.
If the sauce contains large vegetable pieces and you prefer a smoother texture, you can blend it carefully after removing the bay leaves.
Return the beef slices to the pot and gently coat them with the sauce. Allow them to warm through over low heat before serving.
How to Make Creamy Puré de Papas
Puré de papas is the perfect side dish for asado because its creamy texture balances the rich beef sauce.
Step 1: Boil the Potatoes
Peel the potatoes and cut them into evenly sized pieces. Place them in a large pot and cover them with water. Add salt and bring the water to a boil.
Cook until the potatoes are soft enough to be easily pierced with a fork.
Step 2: Mash the Potatoes
Drain the potatoes well. While they are still hot, press them through a potato ricer or mash them until smooth.
Avoid leaving large lumps if you want a soft, creamy purée.
Step 3: Add Butter and Milk
Transfer the mashed potatoes to a pot over low heat. Add the butter and mix until it melts.
Pour in the milk gradually while stirring. Add salt, white pepper, and a small pinch of nutmeg.
Continue mixing until the potatoes reach a smooth and creamy consistency. Add a little more milk if needed, but avoid making the purée too thin.
How Long Does Asado con Pure Take to Cook?
Asado con pure takes longer than many everyday meals because the beef needs slow cooking to become tender.
| Preparation Stage | Approximate Time |
|---|---|
| Preparing the ingredients | 15–20 minutes |
| Browning the beef and cooking the sauce base | 15–20 minutes |
| Slow braising | 1½–2 hours |
| Resting and slicing | 10 minutes |
| Preparing mashed potatoes | 25–30 minutes |
Total time: Approximately 2½–3 hours, depending on the beef cut and cooking speed.
The cooking time is an estimate. Always check the tenderness of the beef before removing it from the pot.
What Should You Serve with Asado con Pure?
Asado con pure is filling on its own, but a few simple side dishes can complete the meal.
- White rice: Plain white rice works well with the rich beef sauce.
- Green salad: A fresh salad adds a light and crisp contrast to the tender beef and creamy potatoes.
- Corn: Boiled or steamed corn is another simple side dish.
- Baked potatoes: These can be served instead of mashed potatoes if you prefer a different texture.
- Lima bean purée: A smooth bean purée offers another traditional-style accompaniment.
If you serve rice with the meal, keep enough sauce in the pot to spoon over both the beef and rice.
Tips for Making Tender and Flavorful Asado
A few simple cooking habits can make a difference when preparing this Peruvian beef dish.
- Choose the right cut: Eye of round or pejerrey works well for a whole roast that will be sliced after cooking.
- Dry the meat before browning: Removing excess moisture helps the beef develop a better brown crust.
- Do not rush the braising: Keep the heat low and allow enough time for the beef to become tender.
- Use a covered pot: A tight-fitting lid helps keep moisture inside during slow cooking.
- Check the liquid: Make sure there is enough broth in the pot during braising. Add a little more if the liquid level becomes too low.
- Rest before slicing: Give the beef about 10 minutes to rest before cutting.
- Thicken the sauce gently: Simmer it uncovered until it reaches the consistency you like.
How to Store and Reheat Leftover Asado
If you have leftover asado, allow it to cool and transfer it to an airtight container. Store the beef together with its sauce in the refrigerator and use it within 3 to 4 days.
For longer storage, freeze the beef with enough sauce to keep it moist. Divide it into meal-sized portions so you can thaw only what you need.
To reheat, place the beef and sauce in a covered pan over low heat. Stir gently and heat until the meat is hot throughout. Add a small amount of broth or water if the sauce has become too thick.
Leftover slices can also be used in sandwiches or salads. The flavorful beef makes a useful addition to another meal.
Frequently Asked Questions
Which part of the animal is used for asado?
Asado de res is commonly prepared with a cut from the back part of the leg. In Peru, pejerrey is one of the cuts used for this dish.
What is the difference between pejerrey and peceto?
Pejerrey and peceto are names used for a similar type of beef cut in different South American countries. The exact name can vary depending on the local butcher and region.
Why does asado need to cook slowly?
Slow cooking gives a firm beef cut enough time to soften. It also allows the meat to absorb the flavors of the broth, wine, vegetables, and seasonings.
How do you know when the beef is ready?
The beef is ready when it is tender and a knife can pass through it easily. If it still feels firm, continue cooking over low heat and check it again later.
Can I make asado in a pressure cooker or slow cooker?
Yes. Both methods can be used to prepare this type of braised beef. However, cooking times depend on the appliance, the size of the roast, and the cut of meat. Follow your appliance’s instructions and check that the beef is tender before serving.
Can I prepare asado con pure ahead of time?
Yes. You can cook the beef and sauce ahead of time, refrigerate them, and reheat them gently before serving. Prepare the mashed potatoes closer to serving time for the best texture.
Conclusion
Asado con Pure is a comforting Peruvian meal that brings together tender slow-braised beef, rich homemade sauce, and creamy mashed potatoes. Whether you prepare it for a family dinner or a special occasion, this traditional dish makes a satisfying meal. Serve it with your favorite side dishes and a refreshing glass of Chicha Morada for a taste of Peruvian food at home. With simple ingredients and a little patience, you can enjoy this classic dish with family and friends.
