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Argentine Beef Roast

Peceto Asado con Tallarines (Argentine Beef Roast with Fettuccine)

This unusual but delicious Argentine roasted beef dish is served with "tuco" - a traditional tomato sauce over tallarines, similar to handmade fettuccine. The marinade and mesquite charcoal roasting gives it an unbelievable depth of flavor.
Prep Time 30 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 45 minutes
Servings 8
Author Maria Teresa Endara Aliaga Vierci

Ingredients

Roast

  • 1 Beef roast about 4 lbs
  • 1 Head of garlic peeled and crushed or diced
  • 1/3 Cup olive oil
  • 1 Tsp salt
  • 1 Tsp fresh ground black pepper
  • 2 Tbs fresh rosemary finely diced
  • 1/2 Cup red wine or water
  • 8 Cups cooked fettuccine linguine or spaghetti
  • Juice of 1 freshly squeezed lemon and orange

For the Tuco (Tomato sauce)

  • 1/3 Cup olive oil
  • 1 Medium onion chopped
  • 1 Bell pepper - yellow or red preferred chopped
  • 2 Large tomatoes chopped or 1 can of chopped tomato puree
  • 1 Cup well-seasoned beef broth
  • 2 Dried bay leaves
  • 2 Tsp Mexican oregano
  • Sea salt to taste

Instructions

Marinating the beef

  1. Trim any excess fat from the roast.
  2. In a mortar, mash the garlic into a paste, then lightly crush the rosemary leaves. Mix with the oil, salt and pepper forming a paste. Rub into the roast; cover with plastic wrap and refrigerate overnight.
  3. 2 - 3 hours before roasting, remove plastic wrap, place in bowl and pour lemon and orange juice over roast.

Roasting

  1. It is best to roast over mesquite charcoal for the absolute best flavor, but oven roasting will still be very tasty.
  2. Heat covered charcoal grill to around 325°F and roast over the coals for 10 - 15 minutes each side to sear and seal the juices in. After 30 minutes, place roast in a shallow roasting pan on a pizza stone to finish roasting over an indirect heat. Turn every 20 minutes until tender.
  3. If roasting in oven, start with roast in shallow pan and turn and bast every 20 minutes.
  4. Once roast is tender, remove from heat and let sit for 10 minutes then slice thinly across the grain.

Prepare the Tuco

  1. Heat the oil in a heavy bottomed skillet over medium heat.
  2. Saute the onions until soft, add the bell pepper and saute until just beginning to soften.
  3. Add the tomatoes and cook uncovered until they release their juices, stirring consistently as the juices evaporate a bit.
  4. Add the beef broth, bay leaves, Mexican oregano. Bring to a boil, then reduce heat to a simmer.
  5. Simmer for 10 - 15 minutes until slightly thickened and season to taste with salt.
  6. Set aside to serve with noodles.

Serving

  1. Arrange warm noodles on the plate, ladle a generous helping of tuco on the noodles and layer with 3 or more slices of roast on top.
  2. Garnish with a sprig of rosemary if desired.

Recipe Notes

This is a great way to cook a large portion of roast for a scrumptious Sunday dinner to have the basis of several outstanding meals during the week.