Beef Asado with Prunes and Almonds
INGREDIENTS
- 3.3 pounds/1.5 kilograms beef short ribs with bone, pre-cooked
- 6 large onions, sliced
- 10 dried pitted prunes
- 2 tablespoons brown sugar
- 1 teaspoon ground nutmeg
- ¼ teaspoon turmeric
- 1 tablespoon natural chicken bouillon powder
- ½ teaspoon ground black pepper
- ½ teaspoon salt, adjust to taste
- 2 cinnamon sticks
- 1 star anise
Finishing:
- ½ cup olive oil, divided
- ½ cup date syrup
- 1 cup/150 grams whole blanched almonds, fried
- Sea salt
INSTRUCTIONS
- Pre-cook the beef by simmering it in water for 20–25 minutes, skimming off any foam. Drain well before continuing with the recipe.
- Preheat the oven to 350°F/180°C.
- Steam the onions in a wide, heavy pot without oil, stirring occasionally until lightly golden. Add half the olive oil and continue cooking until onions are deeply golden and caramelized. Stir in brown sugar, nutmeg, turmeric, chicken bouillon, black pepper, and salt. Mix thoroughly.
- Add the prunes, cinnamon sticks, and star anise. Sauté for 2 minutes. Add the pre-cooked beef asado along with about 1½ cups of its cooking broth. Drizzle in ½ cup date syrup and simmer for 20 minutes over medium heat.
- Transfer the pot to the oven, covered, for 30 minutes. Remove the lid, drizzle more date syrup, and cook for an additional 10 minutes to caramelize. The stew should reduce completely, becoming glossy and thick.
- Top with fried almonds and a pinch of sea salt. Adjust olive oil, salt, and sweetness as needed during cooking.
- Optional: Sear beef in olive oil on all sides before adding to the pot if cooking for a full 3 hours, to deepen flavor.
FAQ
What cut of meat is best for making beef asado?
The best cut of meat for beef asado is beef short ribs, known for their rich marbling and deep flavor that develops beautifully during slow cooking. In this recipe, short ribs are pre-cooked or pressure-cooked to tenderize them before being braised with caramelized onions, prunes, and spices. You can use English-cut short ribs for a more substantial, meaty texture or flanken-style ribs for faster cooking. Both cuts become succulent and fall-off-the-bone tender when prepared properly.
What can I serve with beef asado?
Beef asado pairs beautifully with couscous, mashed potatoes, or simple white rice to soak up its rich, sweet-savory sauce. Roasted vegetables, particularly carrots, sweet potatoes, or squash, complement the stew’s caramelized depth and balance its sweetness. For a lighter meal, you can also serve it with a crisp salad dressed in lemon and olive oil. The key is to choose sides that contrast the hearty, slow-braised texture of the beef asado without overpowering its flavor.
What is the purpose of adding prunes?
Prunes serve a dual purpose: they add natural sweetness and help balance the savory richness of the slow-cooked meat. As they cook down, the prunes release subtle caramel and molasses-like flavors that enhance the sauce’s depth without overpowering it. This creates a perfect harmony between sweet and savory, typical of Moroccan and Middle Eastern-inspired stews. The prunes also contribute body and a velvety texture to the sauce, making the beef asado both comforting and elegant.
How do I prevent the asado from becoming greasy?
Trim excess fat from the short ribs before cooking, but leave a moderate layer for flavor. During cooking, spoon off some of the rendered fat that rises to the surface, especially after simmering or oven-braising. Using good-quality olive oil rather than heavy animal fats also helps maintain a cleaner flavor. Once cooled, you can refrigerate the dish and remove any solidified fat from the surface before reheating, resulting in a balanced, rich but not oily sauce.
Can I make beef asado in a slow cooker?
Asado can be easily adapted for a slow cooker, which mimics traditional long braising while requiring minimal attention. Start by sautéing the onions, spices, and prunes in a skillet until caramelized, then transfer everything to the slow cooker along with the pre-cooked or raw short ribs and broth. Cook on low for 7 to 8 hours or on high for 4 to 5 hours. The result will be fork-tender meat and a flavorful, slightly thickened sauce that perfectly captures the spirit of slow-cooked beef asado.
What kind of almonds work best?
Whole blanched almonds are ideal for beef asado because they stay crisp even after frying and add a nutty, buttery note that contrasts beautifully with the rich sauce. Frying them until lightly golden enhances their aroma and gives the stew an elegant finishing touch. You can also use slivered almonds if preferred, but whole ones make for a more traditional presentation. Avoid roasted or salted almonds, as they can overpower the natural balance of the beef asado’s caramelized and spiced flavors.
Can I freeze leftover beef asado?
Allow the stew to cool completely, then transfer it to airtight containers in portion sizes. Freeze for up to three months. When ready to serve, thaw overnight in the refrigerator and reheat gently on the stovetop over low heat. Add a splash of water or broth to loosen the sauce if needed. The flavors of beef asado often deepen after freezing, making it even richer and more satisfying upon reheating.
