- A Culinary Journey with Kfir Misnikov
Boneless beef asado
Vegetables for gravy (onion, carrot, garlic, leek, celery)
Whole sweet potato
Garlic confit (garlic cloves deep-oil fried at low temperature for about 30 minutes)
Semi-dry red wine
(It is recommended to cook the meat a day before. The cooking process is long.)
Place the asado in a baking tray, add the vegetables, add two cups of water and a cup of red wine. Wrap the tray well with baking paper and then with aluminum foil. Bake for 10 hours at 145°. After that, dismantle the piece of asado while still warm. It should break off from the fat easily in your hands and really divide it into strands.
Take a rectangular baking tray, line with baking paper and put another tray on top with a weight on (could be a pan with water, etc.)
Cool it overnight in the fridge.
Boil the liquid that remains in the tray in a pan together with another cup of red wine until it becomes a thick gravy.
Add flavor/seasoning if necessary.
Sweet Potato Puree
Bake the sweet potato wrapped in aluminum foil until it’s completely soft, crush in a blender with the thyme, garlic confit and a little of the oil from the confit, add salt and pepper.
Cherry Tomato Raisins
Bake the cherry tomatoes in the oven at low temperature, season with olive oil, thyme, salt and pepper for about three hours (130°)
Cut the asado terrine into portions when cold. Heat up in the oven at 170°. Place the sweet potato puree next to the asado terrine on the plate, decorate with the cherry tomato raisins and pour the gravy on the terrine.