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Hornado de res, roasted beef with vegetables and coriander
Roasted beef with vegetables and spices

Slow-Braised Ecuadorian Beef (Hornado de Res)

Author: Flavelo
Recipes Main Courses
While 'Hornado' typically refers to roasted pig in Ecuador, this beef version ('de res') is a festive family dish. It relies on slow braising: meat is seared, then simmered in aromatic vegetables and wine until spoon-tender.
🕒 Prep Time 20 mins
🍳 Cook Time 2 hrs
⌛ Total Time 2 hrs 20 mins
🍽️ Servings 4 servings
🔥 Calories 550 kcal
🌍 Cuisine Latin American

Ingredients

Equipment Needed

  • Dutch oven or oven-safe pot with lid

Instructions

1 ✓

Preheat oven to 320°F (160°C). Dry beef, rub with salt, pepper, herbs.

Tip: Low heat breaks down collagen.
2 ✓

Rough chop carrots, celery, onion. Smash garlic.

Tip: Rustic chunks hold up during long cooking.
3 ✓

Sear beef in oil in the pot until dark brown all over. Remove.

Tip: The crust adds essential flavor.
4 ✓

Sauté veggies in the same pot. Deglaze with wine, scraping up bits.

Tip: Acid helps tenderize meat.
5 ✓

Return beef, add broth. Cover, bake 1.5-2 hours until tender.

Tip: Flip halfway.
6 ✓

Serve topped with cilantro.

Recipe FAQ

Meat still tough?
Beef collagen needs time. Cook longer and add liquid if needed. Keep heat low!

Ingredients

  • 1 3/4 lbs Beef Chuck Roast (or Neck)
  • 2 medium Carrots
  • 2 stalks Celery
  • 1 large Red Onion
  • 3 cloves Garlic
  • 2 tbsp Olive Oil
  • 1/2 cup Dry White Wine
  • 1 cup Beef Broth
  • 1 tsp Dried Herbs (Marjoram, Thyme)
  • 1 tsp Salt
  • 1/2 tsp Pepper
  • 1 bunch Fresh Cilantro