2 Lb. Top round beef
4 carrots in long quarters
2 TBSP. garlic paste
2 tsp. ground black pepper
1 tsp. ground cumin
1 TBSP. salt
4 cups beef broth
1 small diced red onion
1 medium diced tomato
2 TBSP. corn oil
1 TBSP. olive oil

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1. In a bowl mix garlic, salt, pepper, cumin and olive oil until it looks like an even paste. Reserve.
2. With a thin knife make horizontal incisions in your beef. Introduce some of the paste in the incisions and one piece of carrot per hole.
3. Spread the rest of the paste evenly around the beef. Reserve.
4. In a good thick pot, preheat corn oil in high temperature and seared the beef.
5. Incorporate the onion and slightly sauté it for about one to two minutes, then add the tomato and about 1/3 cup of the broth. Cover it with the lit.
6. After 20 minutes turn the beef and add another 1/3 cup of broth.
7. Repeat this procedure for about 1 ½ hours. Or until the beef is tender.
8. When done, take it out and slice it in order to put it back into the pot with the juice.
Note: In Peru we love to eat Asado with mashed potato and rice with corn. Another option is to eat this beef with raviolis. Or if you prefer, you can make a sandwich or “sanguchon”.