3 Ways to Prepare Acem

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3 Ways to Prepare Acem
3 Ways to Prepare Acem

The acem is a thick cut of meat taken from the shoulder of the cow. It has a delicious and impactful flavor that makes it a home cooking classic. To cook a succulent and tender acem, prepare the meat, season it and brown it on the fire. Another option is to roast the steak or prepare it in a slow-cooker. This way, the meat will be so tender that it will fray a little with each mouthful.


  • 1.5 kg to 2 kg of above.
  • 4 tablespoons (60 ml) of olive oil.
  • 2 chopped peeled onions.
  • 2 chopped peeled carrots.
  • 2 chopped shelled English potatoes.
  • 30 ml of dry onion seasoning for soups.
  • Salt, pepper and paprika to taste.


Method 1 of 3: Seasoning and Browning Meat

Step 1. Season the meat with salt, pepper and paprika

Place the meat on a flat surface and season it generously with a mixture of equal parts salt, pepper and paprika. Turn the meat over and season the other side well, leaving only the sides of the tarpaulin uncovered.

  • If you have bought frozen meat, defrost it in the refrigerator or microwave before cooking it.
  • Leave the seasoned acem to rest in the fridge overnight for the meat to have a stronger flavor.

Step 2. Chop and season the vegetables

Chop the onions, carrots and potatoes and place them in a ZipLoc bag. Add two tablespoons (30 ml) of olive oil and dry onion soup seasoning to the bag and shake it to cover the vegetables well.

To make the vegetables taste milder, season them with a mixture of salt and pepper

Step 3. Heat two tablespoons (30 ml) of olive oil

Place a skillet on a medium heat and cover the bottom with two tablespoons (30 ml) of olive oil. Heat the oil until it starts to sizzle.

If you want to roast the meat, choose a frying pan to go in the oven so that you don't have to change the meat in the container

Step 4. Brown the meat for four to five minutes on each side

Place the acem in the skillet and fry one side for four to five minutes, or until it turns brown. Then turn the meat over and fry the other side for the same amount of time, or until it turns brown.

  • This will form a crust on top of the meat that will keep the meat moist and tasty during preparation.
  • The middle of the meat will remain raw after you brown it. Acem will only finish cooking when it is placed in the oven or placed in the slow cooker.

Step 5. Transfer the meat to a plate

Take the golden custard from the pan and place it on a plate. If you don't plan to finish preparing the meat in the next two hours, wrap it in aluminum foil and refrigerate it.

To avoid possible food poisoning, do not leave the steak at room temperature for more than two hours

Step 6. Saute the chopped vegetables for five to ten minutes

Place the chopped vegetables in the skillet and fry them for five to ten minutes, or until the onions are translucent and the carrots and potatoes are tender.

Like meat, vegetables will finish cooking in the oven or in the slow-cooker

Method 2 of 3: Baking the heat in the oven

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Step 1. Preheat oven to 180 °C

While browning the meat, leave the oven on so that it has time to get very hot. The ideal is to preheat the oven for at least 30 minutes so that the temperature is at 180 °C when placing the acem to bake

If you have a slow cooking pan, prefer it. The meat will be much more tender and succulent if prepared in the pan. Remember, though, that it will also take a lot longer to complete

Step 2. Cover the meat and vegetables with aluminum foil

Place the celery and vegetables on a baking sheet or in an oven-safe skillet and cover them with aluminum foil. Pinch the ends of the paper with your fingers so that it is firmly pressed together.

  • See if your frying pan can be placed in the oven before covering it with aluminum foil. Not all pans are oven-safe, and you can end up ruining meat if you cook it in the wrong pan.
  • You can also prepare the meat in a Dutch oven instead of covering the roasting pan or skillet with aluminum foil.

Step 3. Bake the custard for three to four hours

Place the pan or pan in the oven, close the door, and set a timer for three and a half hours. Remove the meat from the heat when it is brown and has a smooth consistency that is easy to shred.

Use a meat thermometer to see if the meat is in the right spot before taking it out of the oven. The internal temperature of the heat must be at least 65°C. Otherwise, you run the risk of catching some disease

Step 4. Take the meat out of the oven and let it cool before serving

Take the pan or skillet out of the oven and place it on the stove. Keep the meat covered and let it rest for 30 minutes. Then serve it with potatoes and vegetables.

  • This will redistribute the meat juices throughout the steak, making it more tender and flavorful.
  • Protect your face from steam when removing aluminum foil.

Method 3 of 3: Using a Slow Cooker

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Step 1. Place the celery and vegetables in the slow-cooker

Put the meat in the pan and distribute the vegetables along the sides. Cut large pieces of vegetables until very small so that they cook evenly.

Cook Chuck Roast Step 12

Step 2. Cover the meat and cook it for four to eight hours

Cover the slow-cooker and turn it on on high or low heat. The cooking time will depend on the chosen mode, as shown in the guide below:

  • Low temperature: six to eight hours.
  • High temperature: three to four hours.

Step 3. Allow the meat to cool and serve immediately

As soon as the timer beeps, open the slow cooker, protecting your face from the steam. Distribute the portions of meat and vegetables on small plates and serve them still hot.

Measure the internal temperature of the meat with a meat thermometer. The center of the steak must be at least 65 °C. Otherwise, you risk getting food poisoning


  • Store cooked meat in a covered container in the refrigerator for three to four days or in the freezer for two to three months.
  • You can also cut the cooked meat into small pieces and make a stew.
  • Do not skewer the meat when turning it over. This will cause the juices to drain and, if done too often, can end up leaving the meat dry.


  • The preparation times foreseen by the recipe correspond to a cut of 1.5 kg to 2 kg and may vary depending on whether the sugar is higher or lower.
  • Wash your hands thoroughly before and after handling raw meat to minimize the risk of food poisoning.

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