Recipe for cooking asado a la peruana

Recipes from Peru, Brazil and South America :: South American Main Dish Meats

This is wonderful served with mashed potatoes and the wonderful gravy the roast makes while cooking.

10 to 12 cloves fresh garlic
1 tsp. cumin seed
2 tsp. salt, divided
2 tsp. black pepper, divided
1 (4 to 4 1/2 pound) boneless round tip roast
1/4 c. canola (or other vegetable) oil (for browning roast)
1 (15 ounce) can tomato sauce
1 to 1 1/2 (one and one-half) c. red wine
Water
1 med. onion, chopped into 1 1/2-in. slices
Cornstarch mixed with water, as needed

Mash fresh garlic. Mix garlic well with cumin seed and 1 tsp. each of salt and pepper to make a paste.

With a knife, cut 1-in. deep slices around roast (slices should be 1 1/2 in. apart. Stuff the slices with the garlic mixture.

In a large pot with a tight-fitting lid, heat the oil. Add the roast and brown it well on every side. When the roast is browned, pour in the tomato sauce and wine and enough water to bring the liquid level to the middle of the roast. Add onion with 1 tsp. each salt and pepper. Stir well, without removing the roast from the pan. Cover pan and let it come to a boil. Lower the heat and simmer over low heat, turning the roast every 15 to 20 mins. When the meat is done, about 2 hours, remove it from the pot.

Add cornstarch mixed with water to gravy, as needed, to thicken. Serve sliced roast with gravy and mashed potatoes.

Makes 6 servings.