Asturian Beef Cachopo

The Asturian beef cachopo is a delicacy that combines the juiciness of meat with the intense flavor of cheese and serrano ham, all wrapped in a golden and crispy crust. This traditional Asturian dish has won hearts and palates thanks to its simple preparation but full flavors.

Ingredients

The main ingredients are 2 beef steaks, which can be from the sirloin, brisket, flank or rump. These steaks are used to form the cachopo, providing a juicy and tender base. Two slices of easily melting cheese and two slices of serrano ham make up the heart of the dish, adding a contrast of textures and intense flavors. Additionally, you will need 2 tablespoons of flour for coating, 2 medium eggs, 4 or 5 tablespoons of breadcrumbs, salt and black pepper (optional), oil for frying, French fries and roasted red peppers as accompaniments.

Step-by-Step

1. Preparing the Cachopo: Start by pounding the beef steaks with a mallet to flatten and soften them, which will facilitate cooking and give an even texture to the dish. Place two slices of cheese on one steak, then cover the cheese with the two slices of serrano ham. Cover with the other steak and seal the edges well so it does not come apart during cooking. Put the cachopo in the freezer for 10 minutes.

2. Coating the Cachopo: Once removed from the freezer, season with salt and pepper and coat with flour. Then pass through beaten egg and finally coat with breadcrumbs ensuring there are no gaps to achieve a perfectly uniform crust. Let the breaded cachopo rest for half an hour.

3. Cooking: Fry in plenty of hot oil until golden on both sides, then let it drain on paper towels to remove excess fat. Serve with French fries and grilled roasted red peppers.

Tips and Techniques

1. Freezing Step: The step of freezing helps keep the ingredients together during cooking, preventing them from coming apart.

2. Uniform Coating: Make sure to cover the cachopo well with flour and breadcrumbs to avoid gaps and achieve a crispy texture throughout.

3. Proper Cooking: Frying in plenty of hot oil ensures that the crust is golden and crispy while keeping the meat juicy on the inside.

Common Mistakes to Avoid

1. Improper Pounding: If you do not flatten the beef steaks well, you could end up with a hard and uneven texture.

2. Poor Sealing: Not sealing the edges of the cachopo properly can cause it to come apart during cooking.

3. Inadequate Coating: Not covering adequately with breadcrumbs can result in areas without crust or even the filling coming out while frying.

How to Know It’s Perfect

The Asturian beef cachopo is perfect when the meat is tender and juicy on the inside, while the crust is golden and crispy. The cheese should be melted but not burnt, and the ham should provide an intense flavor without being overly salty.

This flavorful dish will take you straight to Asturias with each bite, enjoy!

Source: bonviveur.com