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asado-de-pejerrey-con-pure:-el-clasico-dominical-peruano-grilled-silverside-with-mashed-potatoes:-the-peruvian-sunday-classic

Este es el plato de la familia, el que se cocina a fuego lento y con mucho cariño. Se trata de un corte de carne entero, el asado de pejerrey, que se sella hasta dorar y luego se cuece por horas en un aderezo criollo potente con ajíes, tomate y vino tinto, hasta que queda tan suave que se corta con cuchara. Lo servimos sobre una cama de puré de papa amarilla, cremoso y delicado, que es el compañero perfecto para la salsa intensa del asado. [This is the family's dish, the one that is cooked slowly and with a lot of love. It's a whole cut of meat, the pejerrey roast, which is seared until golden and then cooked for hours in a strong Creole seasoning with chili peppers, tomatoes, and red wine, until it becomes so tender that it can be cut with a spoon. We serve it on a bed of creamy and delicate yellow potato puree, which is the perfect companion for the intense sauce of the roast.]

Ingredients