- Prep
- 20 min
- Cook
- 30 min
- Total time
- 50 min
- Yield
- 4 servings
- Difficulty
- EASY
- Calories
- 820 kcal
Quick summary
“A classic Sunday lunch for the Brazilian family, this roast combines a robust cut of lamb or beef chuck seared in olive oil with garlic and onion, served with golden, soft potatoes seasoned with fresh rosemary. It is worth making for the dense broth that forms in the roasting pan and for the meat that shreds in the mouth.”
What you need to know
- A selagem inicial da carne em fogo alto na panela dourada fecha a superfície e garante profundidade de sabor ao caldo
- O cozimento sob papel-alumínio por 50 minutos concentra o vapor e amacia cortes com colágeno como músculo ou carneiro
- A retirada do papel nos 10 minutos finais permite caramelizar a superfície da carne e dourar as batatas
Ingredients
Main
- 1.5 kg of lamb or beef chuck (preferably of good quality)
- 4 medium potatoes peeled and cut into cubes
- 4 cloves garlic, minced
- 1 large onion, chopped
- 2 tablespoons olive oil
- 1 tablespoon of salt
- Black pepper to taste
- 1 sprig of fresh rosemary
Instructions
Principal
- Preheat the oven to 180 degrees Celsius.
- In a pan, heat the olive oil and brown the onion with the garlic until they are soft.
- Season the meat with salt and black pepper and add to the pan, searing all sides.
- Remove the meat from the pan and place it in the baking dish.
- In the same pan, add the potatoes and mix well, then place them around the meat in the baking pan.
- Add the rosemary and a little water to the baking sheet.
- Cover with aluminum foil and bake for 1 hour.
- After 50 minutes, remove the aluminum foil to brown the meat and potatoes for another 10 minutes.
Chef's tips
- Adicione um pouco de água fervente na assadeira para formar um caldo aromático e impedir que as batatas ressequem no fundo
- Corte as batatas em cubos grandes e uniformes para que cozinhem sem desmanchar durante o tempo de forno
- Deixe o assado descansar por 10 minutos antes de fatiar para que os sucos da carne se assentem no centro da peça
Variations
- Acrescente mini cebolas descascadas inteiras e cenouras em rodelas grossas ao redor da carne durante o assamento
- Regue a carne com meia xícara de vinho tinto seco junto com a água na assadeira para criar um molho escuro rico
- Adicione dentes de alho inteiros com casca para assarem até virarem um purê adocicado e macio
Substitutions
- A carne de carneiro ou músculo pode ser substituída por fraldinha, acém em pedaço inteiro ou miolo de alcatra
- As batatas inglesas podem ser substituídas por batatas-doces em cubos médios ou mandioquinha fatiada grossa
- O alecrim fresco pode ser substituído por ramos de tomilho fresco ou folhas de louro adicionadas ao fundo da fôrma
How to store
Keep the meat and potatoes with the sauce in a closed container in the refrigerator for up to 4 days. Reheat in a preheated oven at 180°C for 12 minutes or in a pot with a lid and a little water to maintain moisture.
Can it be frozen?
The sliced roast meat with the potatoes and broth can be frozen for up to 90 days in an airtight container. To thaw, transfer to the refrigerator the day before and heat in the pan over low heat with a lid.
What to serve with
Pairs perfectly with fluffy white rice, fresh carioca beans, and a green salad of watercress or arugula with tomato slices. To drink, dry red table wine or natural whole grape juice.
Frequently asked questions
Why sear the meat in the pan before putting it in the roasting pan?
The golden searing through the Maillard reaction creates an intense flavor crust and retains the moisture of the piece during the long oven time.
Do the potatoes cook in the same time as the meat?
Yes, cut into medium cubes and roasted under aluminum foil with the broth, they become perfectly soft and golden at the end.
What is the total oven time for the meat to be very tender?
About 1 hour in total: 50 minutes covered with aluminum foil to soften in the steam and 10 minutes uncovered to brown the crust.
Can I use beef instead of lamb?
Yes, beef cuts like shank, chuck, or eye of round work very well, resulting in a homemade roast falling apart in the mouth.
