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  • Writer's picturemor beja

Slow-roasted asado in the oven with beets, potatoes and pomegranate sauce.

The holiday season is here!

And with it come the question of 'What will I cook? What should I make? what can I prepare in advance for the holiday dinner? ' and so and so...

The people of Israel are marching on their stomachs. If there is one thing we love, it is the holidays food and having a big and rich diner with all kinds of dishes, flavours, smells and colors.

Now, I don't know what about you.. but when I host any kind of dinner with a lot of people, I like making a variety of different things so that each one will find something for their liking on the table.

If I want to have a wide selection I need to know how to plan my time. Making sure not everything I make is too complicated and will require a lot of work and time.

This dish meets my needs exactly!

Although it needs to be cooked for 4-5 hours but my time of preparation is really short.

Slowly cooked asado in the oven, with potatoes, beets, pomegranate concentrate, red wine and thyme.

The meat comes out soft and juicy, the beets and potatoes absorb all the flavors in the pot. yuumy.


  • 2 pounds of asado cut into cubes, with the bone

  • 2-3 beets

  • 3-4 potatopotatoss

  • 2 red onions

  • 8-10 Thyme stalks

  • 10 cloves of garlic

  • 50 ml dry red wine

  • 100 ml pomegranate concentrate

  • 3 tablespoons honey

  • 2 tablespoons balsamic

  • Teaspoon black pepper

  • 2 teaspoons salt

  • 2-3 tablespoons olive oil

  • 180 ml of water


  • In a small bowl, mix the pomegranate concentrate, honey, balsamic, black pepper and water and set aside.

  • Preheat the oven to 125 degrees (C).

  • Peel and slice into quarters the beets, potatoes and onions. The potato can be left with the peel.

  • Heat a wide saucepan/sutaj that can be put in the oven, with a little olive oil. [If there is no pot that can be put in the oven, start in the pot and transfer to the pan]

  • Sear the asado chunks with a little salt and pepper, 2-3 minutes on each side and remove from the pot.

  • Add another drop of olive oil and place the thyme stalks in the bottom of the pot and arrange the onions, potatoes and beets.

  • Return the asado chunks and place them between the vegetables as they touch the bottom of the pot.

  • Add the cloves of garlic and the red wine and wait for the alcohol to evaporate.

  • Add the mixture with the pomegranate concentrate and sprinkle everything with a little salt.

  • Cover with baking paper and then close with the lid of the pot. If you have transferred it to a pan, close the pan with an aluminium foil above the baking paper.

  • Put in the oven for 4-5 hours.

  • Towards the end of cooking [about 20 minutes] remove the cover and allow the meat and vegetables to caramelize slightly.

  • Note - There are slight differences between ovens. So during cooking you will occasionally peek to see that everything is going well.

  • For serving, you can sprinkle some pomegranate seeds and add fresh thyme stalks!



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