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In a pot or frying pan or cauldron approximately 15 cm deep, we will cook our roast Take our cauldron to the high fire, add the oil and the brown sugar, when we start to caramelize add the meat without moving, because if we do it, it will not seal and start to release its juices, we will only move it when each side is well browned and dark, after browning everything, we will add the onions and the rest of the liquid ingredients, all of them covered.
Every half hour we will check to see if ablando puncturing it with a fork, when this happens, we will remove with a fork our asado, we will place it in a dish to cool down for approximately 15 minutes, then we will proceed to cut it in fine wheels. Apart we will continue cooking the sauce that must have already reduced its volume by half, we will mix the cornstarch with the cold water and we will add it without stopping to move, we will rectify the salt and turn off the thickening.
In a nice Platón or tray we will place our slices of roast beef in a straight line in CAFÉ sauce and we will bathe with our sauce.
PRESENTATION
Serve with rice with fried noodles and vegetables with butter or mashed potatoes and green salad or French fries and salad with tomatoes, avocado, cilantro and onion.
TIPS
I usually freeze this recipe for rations, so I can make any day a special day, just thawing it!
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