Asado de Carajay

Ingredients for Asado de Carajay

• 1 1/2 kg beef brisket, 20% fat, in one block or large strips
• 200 g chorizo, sliced
• 2 medium potatoes, cubed
• 2 medium carrots, cubed
• 1 red capsicum, sliced
• 3 cups beef stock
• 4 tomatoes, chopped
• 3 tablespoons tomato paste
• 2 bay leaves
• 2 teaspoons smoked paprika
• 2 onions, chopped
• Juice of 1/2 lemon
• 6 cloves garlic, minced
• Salt, to taste
• Freshly ground black pepper, to taste
• Olive oil, for cooking

How to cook Asado de Carajay

1. 1.Season brisket with salt and pepper. Grill over charcoal 5 to 10 minutes per side until lightly charred, then cool and cube, reserving juices.
2. 2.Heat olive oil in a wok over medium heat. Sauté onions and garlic, then add chorizo and carrots; cook 2 minutes.
3. 3.Add beef, reserved juices, paprika, tomatoes, stock, and bay leaves. Cover and simmer on low heat for 2 hours, adding water if needed.
4. 4.Meanwhile, fry potatoes until cooked and lightly browned.
5. 5.Add tomato paste, potatoes, and capsicum to the beef. Simmer 30 minutes until beef is tender.
6. 6.Stir in lemon juice, adjust salt and pepper, and serve.