Pull Apart Tender: Slow Cooked Asado With Mushroom and Teriyaki Sauce

There are certain dishes that feel made for Shabbat, and slow cooked asado is definitely one of them.

After hours of gentle cooking, the meat becomes so tender it practically falls apart with a fork. Add mushrooms, rich teriyaki flavor, garlic, and deeply caramelized onions, and you get the kind of dish that fills the house with incredible aroma long before it reaches the table.

The combination of mushrooms and teriyaki creates deep savory flavor with rich umami notes that make every bite feel even more satisfying. The wait takes time, but once the meat becomes soft and pull apart tender, it is completely worth it.

Slow Cooked Asado With Mushrooms and Teriyaki

Ingredients

• 3 1/2 to 4 1/2 lb asado, bone in or boneless
• 2 tbsp olive oil
• 2 large onions, sliced
• 4 garlic cloves, crushed
• 2 containers sliced mushrooms
  (button or portobello)
• 1/2 cup teriyaki sauce
• 2 tbsp silan
• 1 tbsp soy sauce
• 1 tsp freshly grated ginger
• 1/2 tsp black pepper
• 1 tsp sweet paprika
• Salt, to taste
• 1 to 1 1/2 cups water

If you prefer less sweetness, you can replace the teriyaki sauce with sweet chili sauce or hot chili sauce.

Instructions

Heat the olive oil in a large heavy pot over medium high heat.

Sear the asado on all sides until deeply browned.

Transfer the meat to a plate and set aside.

In the same pot, sauté the onions until golden.

Add the garlic and ginger and cook for about 1 minute, stirring constantly.

Add the teriyaki sauce, silan, soy sauce, paprika, black pepper, salt, and water.

Stir well and bring to a gentle boil.

Return the meat to the pot.

Cover and cook over low heat for about 3 to 4 hours, or cook in a 300°F oven, until the meat becomes very tender.

Remove the meat from the pot and use two forks to pull it into large strands.

Return the shredded meat to the sauce.

Add the mushrooms and continue cooking for another 20 to 30 minutes, until the mushrooms soften and the sauce thickens slightly.

Rich, Tender, and Full of Flavor

By the end of cooking, the meat becomes melt in your mouth tender while the mushrooms absorb all the rich savory sauce.

Serve over mashed potatoes, rice, couscous, or alongside fresh challah to soak up every last spoonful.