Cuban Carne Asada

10m
Prep Time
140m
Cook Time
2h 30m
Ready In

Recipe: #9491

May 06, 2013



"A Cuban version of the Spanish/Mexican classic. Prep time does not include marinating time."

Original is 9 servings

Nutritional

  • Serving Size: 1 (329.5 g)
  • Calories 502.9
  • Total Fat - 29.1 g
  • Saturated Fat - 9.9 g
  • Cholesterol - 192.5 mg
  • Sodium - 581.2 mg
  • Total Carbohydrate - 7.2 g
  • Dietary Fiber - 0.8 g
  • Sugars - 1.5 g
  • Protein - 49.4 g
  • Calcium - 63.7 mg
  • Iron - 2.8 mg
  • Vitamin C - 10.5 mg
  • Thiamin - 0.4 mg

Step by Step Method

Step 1

In mortar or heavy bowl, mash garlic, salt, cumin, and oregano; blend spices into vinegar and lemon juice and mix well.

Step 2

Score meat in a cross-hatch pattern with deep cuts; rub spice blend into meat, making sure it gets into cuts.

Step 3

Marinate meat 1-4 hours in spice marinade.

Step 4

Preheat oven to 350 degrees F.

Step 5

Drain marinade from meat and reserve.

Step 6

Coat meat in flour and shake away excess.

Step 7

In roasting pan over heat on stove, heat onions in olive oil.

Step 8

Add meat and brown on all sides.

Step 9

Add reserved marinade, wine, bay leaves, Worcestershire sauce, and roasted bell peppers.

Step 10

Cover and roast in oven at 350 degrees F.

Step 11

For 2 hours, basting occasionally, turning meat over several times.

Step 12

Add a mixture of three parts water, one part wine to the pan if the meat starts to stick and the marinade gets low.

Step 13

Remove meat from pan, slice, and roast for 20-25 minutes longer, until meat tests done.

Step 14

Check sauce for seasoning; strain and serve over meat, if desired.

Tips


No special items needed.

1 Reviews

LindasBusyKitchen

Oh my gosh, let's see what can I say... It's tender meat is full of great flavor from the marinade. I let it marinate for the full 4 hours to get as much out of it as I could. I got some Mexican oregano on my last trip to NC as they don't seem to carry it around here, and I have been dying to use it, so this was perfect! I am so happy you posted it Sue, and that I got to make it. It was totally delicious and I ate till my heart was content. Thank you! Linda

5.0

(14 Feb 2014)

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