Braised food

Recipe: Braised carne asada is perfect for the weekend | What’s cooking

Weekend food is the best. It’s the food that goes on a smoker for half the day, giving you the excuse to “watch the grill” while doing next to nothing. Or it’s the soup that makes you sit and stir while reading a book.

If you love to bake, it’s the puff pastry from scratch you learn to master, the turkey breast you brine, the rainbow layered cake you make for a birthday party.

What weekend food takes from our time, it makes up for in deliciousness and satisfaction.

A great weekend recipe is for carne asada. Try it on warmed tortillas with cotija cheese, avocados and a squeeze of lime juice. You can also use this braised meat on a salad, on rice or in a Mexican stew.

Carne asada is good to do when you have friends over to watch a football game. Make ahead, then prepare the tortillas and fillings for everyone to help themselves.

This recipe is adapted from “Love Welcome Serve” by Amy Nelson Hannon. Her kitchen store, Euna Mae’s, is two hours from Tulsa in Springdale, Arkansas.

Braised carne asada

For 4 to 6 people

Rub dry:

  • 4 teaspoons chilli powder
  • 2 teaspoons ground cumin
  • 2 teaspoons kosher salt
  • 1 teaspoon ground black pepper
  • 1 teaspoon brown sugar
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon cayenne pepper

Beef:

  • 2 pounds flank steak or skirt steak
  • Olive oil
  • 1/2 cup plus 1 1/2 cups beef broth
  • 2 yellow onions, halved and sliced
  • 1 red bell pepper, cut into strips
  • 1 yellow bell pepper, cut into strips

In a small bowl, combine the dry marinade ingredients. Put aside.

Let the beef sit at room temperature for 10 minutes, then use a mallet to tenderize and break it down. Cut the meat in half to fit in your pot if needed.

Heat the oven to 325 degrees. Rub both sides of the meat generously with the dry marinade. Swirl a little oil in a Dutch oven or sauté pan and heat over medium-high heat. Sear the meat on both sides until a dark crust forms. Transfer to a plate.

Pour in ½ cup broth, stirring to loosen any browned bits at the bottom of the pan. Then add the onions and peppers, stirring to cook for a few minutes. Push the vegetables to the sides to make room in the center for the meat. Place the meat in the skillet, nestling it between the vegetables. Pour in the remaining 1 ½ cups of broth. The broth should come up the sides of the meat without covering the top. Cover and cook for 2½ hours. Turn off the oven and continue baking for 30 to 60 minutes.

Remove from oven and shred meat in skillet with two forks, tossing shredded meat and vegetables together in pan juices. The meat should come off easily. If the meat does not tear into tender bite-size pieces, cover the pan and return to the oven for another 30 minutes.