Beef Asado

Beef Asado

This rich Filipino beef asado gains flavor from simmering the beef slowly in a sauce with tomatoes, Manzanilla olives, onion, bell pepper, and potatoes.

Preparation Time
25 mins
Cooking Time
1 hr 40 mins
Total Time
2 hr 5 mins
Calories
639 Calories

Recipe Instructions

Step 1
Season beef with salt and black pepper; set aside.
Step 2
Heat oil in a skillet over medium heat; add diced onion and garlic. Cook until softened, about 5 minutes; transfer to a 6-quart pot. Brown beef chunks, individually, in the skillet on all sides; place in the pot. Add tomatoes, olives with their juice, quartered onion, bouillon cubes, bay leaves, and crushed peppercorns to the pot; bring to a boil. Stir in ketchup; reduce heat to medium-low, and simmer 1 hour.
Step 3
Remove beef from the pot; set aside. Add bell pepper to the pot; simmer 30 minutes.
Step 4
Meanwhile, heat 2 tablespoons oil in the skillet; add potatoes. Cook until golden brown; immediately transfer to the pot.
Step 5
Slice beef against the grain. Add to the pot; stir. Cook 5 minutes before serving. Whisk corn flour and water together in a small bowl and stir into sauce to thicken if too thin.

Ingredients

  • 1 teaspoon water
  • salt and pepper to taste
  • 1 onion, diced
  • 1 onion, quartered
  • 2 bay leaves
  • 2 cloves garlic, crushed
  • 2 large tomatoes, chopped
  • 2 tablespoons cooking oil
  • 1 large red bell pepper, sliced
  • 2 beef bouillon cubes
  • 1 tablespoon corn flour
  • 1 (4 pound) beef chuck roast, quartered
  • 1 tablespoon whole peppercorns, crushed
  • 1 (5 ounce) jar pitted Manzanilla olives
  • 4 small potatoes, peeled and quartered
  • 0.5 cup ketchup

Categories

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