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 Time30minutes
Cook Time1hour15minutes
Total Time1hour45minutes
Servings8
AuthorMaria Teresa Endara Aliaga Vierci
Ingredients
Roast
1Beef roastabout 4 lbs
1Head of garlicpeeled and crushed or diced
1/3Cupolive oil
1Tspsalt
1Tspfresh ground black pepper
2Tbsfresh rosemaryfinely diced
1/2Cupred wine or water
8Cupscooked fettuccinelinguine or spaghetti
Juice of 1 freshly squeezed lemon and orange
For the Tuco (Tomato sauce)
1/3Cupolive oil
1Medium onionchopped
1Bell pepper - yellow or red preferredchopped
2Large tomatoeschopped or 1 can of chopped tomato puree
1Cupwell-seasoned beef broth
2Dried bay leaves
2TspMexican oregano
Sea salt to taste
Instructions
Marinating the beef
Trim any excess fat from the roast.
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.
2 - 3 hours before roasting, remove plastic wrap, place in bowl and pour lemon and orange juice over roast.
Roasting
It is best to roast over mesquite charcoal for the absolute best flavor, but oven roasting will still be very tasty.
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.
If roasting in oven, start with roast in shallow pan and turn and bast every 20 minutes.
Once roast is tender, remove from heat and let sit for 10 minutes then slice thinly across the grain.
Prepare the Tuco
Heat the oil in a heavy bottomed skillet over medium heat.
Saute the onions until soft, add the bell pepper and saute until just beginning to soften.
Add the tomatoes and cook uncovered until they release their juices, stirring consistently as the juices evaporate a bit.
Add the beef broth, bay leaves, Mexican oregano. Bring to a boil, then reduce heat to a simmer.
Simmer for 10 - 15 minutes until slightly thickened and season to taste with salt.
Set aside to serve with noodles.
Serving
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.
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.