Beef Asado
HB-0196 · Hand-built original · Filipino
FilipinoBeef5 people948 kcalEgg-freeDiabetic
Main ingredient: beef
Pairs well with: mashed potatoes, roasted carrots, red wine sauce, yorkshire pudding, green beans
Servings:5quantities adjust to match
Ingredients
- 3 lb 5 oz beef chuck or brisket, cut into 2-inch cubes
- 1/2 cup olive oil, divided
- 1 onion, chopped
- 4 cloves garlic, minced
- 8 ounces tomato puree
- 2 tablespoons tomato sauce
- 6 tablespoons soy sauce
- 1 tablespoon white wine vinegar
- Juice of 1/2 lemon
- 1 beef stock concentrate cube (or 1 cup beef stock, reducing the water)
- 3 cups water
- 4 bay leaves
- 2 teaspoons black pepper, plus more to taste
- 3 tablespoons butter
- Salt, to taste
Method
- Heat half the olive oil in a heavy pot over medium-high heat. Brown the beef in batches for 4 to 5 minutes per batch until well colored. Set aside.
- Add the remaining oil to the pot and cook the onion for 4 minutes until soft, then add the garlic for 30 seconds.
- Pour in the tomato puree and tomato sauce and cook for 3 to 4 minutes, stirring, until slightly darkened and sweet.
- Return the beef with its juices. Add the soy sauce, vinegar, lemon juice, stock concentrate, water, bay leaves, and black pepper. Bring to a boil, then reduce to a low simmer.
- Cover and braise for 1 1/2 to 2 hours, stirring occasionally and adding a splash of water if needed, until the beef is fork-tender and the sauce has thickened.
- Stir in the butter until glossy, remove the bay leaves, and adjust the salt and pepper.
- Serve hot with steamed rice, spooning plenty of sauce over each portion.
Nutrition (per serving, where published)
948 kcalCalories
53.4 gProtein
9.9 gCarbs
77.3 gFat
24.7 gSaturates
2.1 gFibre
1.8 gSugars
1468 mgSodium
200 mgCholesterol
1132 mgPotassium
45 mgCalcium
6.9 mgIron
1 servingServing
Estimated from USDA FoodData Central ingredient data