Ingredients with Measurements:
- 2 lbs. beef eye of round roast
- 1 lb. chorizo sausage
- 1 onion, chopped
- 4 garlic cloves, minced
- 2 tbsp. olive oil
- 1 tbsp. smoked paprika
- 1 tsp. cumin
- 1 tsp. chili powder
- 1 tsp. salt
- 1/2 tsp. black pepper
- 1/4 tsp. cayenne pepper
- 2 cups beef broth
- 1/4 cup tomato paste
- 1/4 cup red wine vinegar
- 1 bay leaf
- 1/4 cup chopped fresh parsley
Special equipment needed:
- Dutch oven or heavy-bottomed pot with lid
Step-by-step instructions:
1. Preheat oven to 325°F.
2. In a small bowl, mix together smoked paprika, cumin, chili powder, salt, black pepper, and cayenne pepper.
3. Rub the spice mixture all over the beef roast.
4. Heat olive oil in a Dutch oven or heavy-bottomed pot over medium-high heat.
5. Brown the beef roast on all sides, about 5 minutes per side.
6. Remove the beef roast from the pot and set aside.
7. Add chorizo sausage to the pot and cook until browned, about 5 minutes.
8. Add onion and garlic to the pot and cook until softened, about 5 minutes.
9. Stir in beef broth, tomato paste, red wine vinegar, and bay leaf.
10. Return the beef roast to the pot and spoon some of the sauce over it.
11. Cover the pot with a lid and transfer it to the preheated oven.
12. Bake for 2 to 2 1/2 hours, until the beef roast is tender and easily pulls apart with a fork.
13. Remove the pot from the oven and let it cool for a few minutes.
14. Remove the beef roast from the pot and shred it with a fork.
15. Return the shredded beef to the pot and stir it into the sauce.
16. Stir in chopped fresh parsley.
- Time:
Preparation time: 15 minutes
- Cooking time: 2 to 2 1/2 hours
Temperature:
- Oven temperature: 325°F
Serving size:
- 6 servings
Nutritional information:
- Calories per serving: 480
- Total fat: 28g
- Saturated fat: 9g
- Cholesterol: 130mg
- Sodium: 1660mg
- Total carbohydrates: 10g
- Dietary fiber: 2g
- Sugars: 4g
- Protein: 45g
Substitutions for ingredients:
- Beef eye of round roast can be substituted with beef chuck roast.
- Chorizo sausage can be substituted with spicy Italian sausage.
Variations:
- Add diced potatoes and carrots to the pot before baking for a one-pot meal.
- Use the shredded beef and sauce as a filling for tacos or burritos.
Tips and tricks:
- Make sure to brown the beef roast and chorizo sausage well for maximum flavor.
- Let the beef roast cool slightly before shredding it to make it easier to handle.
- Use a fork to shred the beef roast against the grain for a tender texture.
Storage instructions:
- Store leftover Spicy Posta Sudada with Chorizo in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat leftover Spicy Posta Sudada with Chorizo in a pot over medium heat until heated through.
Presentation ideas:
- Serve Spicy Posta Sudada with Chorizo in a large serving dish with a sprinkle of chopped fresh parsley on top.
Garnishes:
- Garnish Spicy Posta Sudada with Chorizo with sliced jalapeños or a dollop of sour cream.
Pairings:
- Serve Spicy Posta Sudada with Chorizo with a side of rice or crusty bread.
Suggested side dishes:
- Spanish rice
- Refried beans
- Roasted vegetables
Troubleshooting advice:
- If the sauce is too thin, simmer it on the stove over medium heat until it thickens.
Food safety advice:
- Make sure to cook the beef roast to an internal temperature of 145°F to ensure it is safe to eat.
Food history:
- Posta Sudada is a traditional Argentine beef dish that is slow-cooked in a flavorful sauce.
Flavor profiles:
- Spicy, smoky, savory
Serving suggestions:
- Serve Spicy Posta Sudada with Chorizo as a main course for a hearty dinner.
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Region: Spanish