Recipe Manuscript

Asado De Ternera

Name: Asado De Ternera
Prep time: PTPT15M
Cook time: PTPT1H30M
Yield: 6
Cuisine: American
Ingredients: 1 kg beef (ideally brisket or roast cut); 250 ml white wine vinegar; 2–3 tablespoons olive oil; 700 ml water (plus extra if needed); 1.5 teaspoons salt; 4 garlic cloves, peeled; 6 whole black peppercorns; 1 sprig fresh thyme (or 1/2 tsp dried); 1 sprig fresh marjoram (or 1/2 tsp dried oregano as substitute); 2 dried bay leaves; 2–3 carrots, whole and peeled

"Beef Roast"

1913

From the treasured pages of La Cocina en el Bolsillo No. 3

Written by Antonio Vanegas Arroyo

Early Modern Kitchen (1900 - 1930)American Beginner Dinner Lunch

Original Recipe • 1913

Original Manuscript(circa Early Modern Kitchen, 1900 - 1930)

As inscribed by the original author's hand, transcribed with care by Lost Kitchen Scrolls

Asado De Ternera

"Durante una hora se pone la carne en vinagre bueno, se saca de allí y se frié en crudo. Cuando esté dorada se le echa el agüa necesaria y la sal correspondiente, unos dientitos de ajo, pimientas finas, una ramita de tomillo, otra de mejorana, unas hojas de laurel y unas zanahorias limpias y enteras. Según el gusto se deja secar completamente o se deja una salsa espesa del mismo asado."

English Translation

"For one hour, soak the meat in good vinegar, then remove and fry it raw. When it is browned, add the necessary water and the appropriate amount of salt, a few cloves of garlic, fine peppercorns, a sprig of thyme, another of marjoram, some bay leaves, and a few whole, cleaned carrots. According to taste, let it dry completely or leave a thick sauce from the roast itself."

Note on the Original Text

Early 20th-century recipes in Mexico were often written as brief, conversational instructions with assumptions about the cook’s experience and available kitchen technology. There were few precise measurements—'the necessary water,' 'the corresponding salt'—reflecting a practice of cooking to taste and based on intuition. Words like 'frié en crudo' refer to frying the raw meat before stewing, a standard technique to deepen flavor. Spelling and vocabulary are largely consistent with the period, but certain terms, such as 'pimientas finas,' meant whole black pepper rather than a ground spice mix.

Modern Kitchen Interpretation

Recipe's Origin

La Cocina en el Bolsillo No. 3 - Click to view recipe in book

Title

La Cocina en el Bolsillo No. 3 (1913)

You can also click the book image above to peruse the original tome

Writer

Antonio Vanegas Arroyo

Era

1913

Publisher

Unknown

Background

A delightful volume from the iconic 'Cocina en el bolsillo' series, this 1913 cookbook serves up a charming array of recipes, inviting readers to explore classic and creative dishes—ready to fit in your pocket and spice up any kitchen adventure.

Kindly made available by

University of Texas at San Antonio

Historical Background of the Recipe

Learn about old traditions

This recipe comes from 'La Cocina en el Bolsillo No. 3,' published in Mexico City in 1913 by Antonio Vanegas Arroyo, a prominent figure in Mexican popular publishing. The book is one of a series designed to bring practical culinary knowledge into everyday homes, providing economical recipes accessible to a wide audience. At the time, beef was a celebratory or special-occasion ingredient for many families. The measured use of aromatic herbs and vinegar speaks to both the European influences on Mexican cooking in the early 20th century and an emphasis on practical, preservative techniques in the days before home refrigeration.

Culinary Tools when the Recipe was Crafted

Tools and techniques from kitchens of old

The original recipe would have been prepared in a heavy clay cazuela or cast-iron pot over a wood or charcoal-fired stove. Meat was likely cut by hand using a sharp kitchen knife, and ingredients measured by eye or with basic kitchen spoons and cups. Cooking was done over indirect heat, requiring careful attention and regular stirring with a wooden spoon. Simple enamel or tin plates may have been used to serve the finished asado.

Modern Kitchen Adaptation

Ingredients and techniques for today's cooks

ounces, cups, Fahrenheit

Prep Time

15 mins

Cook Time

1 hr 30 mins

Servings

We've done our best to adapt this historical recipe for modern kitchens, but some details may still need refinement. We warmly welcome feedback from fellow cooks and culinary historians — your insights support the entire community!

Ingredients

2.2 lbs beef (ideally brisket or roast cut)
1 cup white wine vinegar
2–3 tablespoons olive oil
3 cups water (plus extra if needed)
1.5 teaspoons salt
4 garlic cloves, peeled
6 whole black peppercorns
1 sprig fresh thyme (or 1/2 tsp dried)
1 sprig fresh marjoram (or 1/2 tsp dried oregano as substitute)
2 dried bay leaves
2–3 carrots, whole and peeled

Instructions

Begin by marinating about 2.2 lbs of beef (such as brisket or a well-marbled roast) in 1 cup of good-quality white wine vinegar for 1 hour at room temperature.
Remove the beef from the vinegar and pat it dry.
In a large, heavy-bottomed pot or deep skillet, heat 2–3 tablespoons of olive oil over medium-high heat and fry the beef until browned on all sides.
Once browned, add enough water to almost cover the meat—about 3 cups—along with 1.5 teaspoons of salt, 4 peeled whole garlic cloves, 6 whole black peppercorns, 1 small fresh thyme sprig, 1 small fresh marjoram sprig (or 1/2 tsp dried), 2 dried bay leaves, and 2–3 whole peeled carrots.
Cover partially and simmer gently for 1.5 hours, or until the beef is very tender and the carrots are soft.
If desired, let the sauce reduce until thick, or serve the beef with the cooking juices as a rich, aromatic gravy.

Estimated Calories

400 per serving

Cooking Estimates

Preparing this dish takes about 15 minutes, mainly for marinating the beef and getting your ingredients ready. Cooking takes around 1 hour and 30 minutes so the beef becomes very tender and flavorful. You can expect this recipe to serve about 6 people, with each serving being about 400 calories.

As noted above, we have made our best effort to translate and adapt this historical recipe for modern kitchens, taking into account ingredients nowadays, cooking techniques, measurements, and so on. However, historical recipes often contain assumptions that require interpretation.

We'd love for anyone to help improve these adaptations. Community contributions are highly welcome. If you have suggestions, corrections, or cooking tips based on your experience with this recipe, please share them below.