Beef Asado

This Filipino beef asado is rich in flavor due to the slow cooking of the beef with all the ingredients. The beef can be cooked to tenderness the day before, so you can skim off the fat. Do not use a pressure cooker for this dish. This is a very versatile dish. It can be served with rice, bread, or boiled potatoes.

Preparation Details

Prep Time: 25 mins

Cook Time: 1 hr 40 mins

Total Time: 2 hrs 5 mins

Servings: 6

Ingredients

• 1 (4 pound) beef chuck roast, quartered
• salt and ground black pepper to taste
• 2 tablespoons cooking oil
• 1 onion, diced
• 2 cloves garlic, crushed
• 2 large tomatoes, chopped
• 1 (5 ounce) jar pitted Manzanilla olives
• 1 onion, quartered
• 2 beef bouillon cubes
• 2 bay leaves
• 1 tablespoon whole peppercorns, crushed
• ½ cup ketchup
• 1 large red bell pepper, sliced
• 4 small potatoes, peeled and quartered
• 1 tablespoon corn flour (Optional)
• 1 teaspoon water (Optional)

Steps

1. Season beef with salt and black pepper; set aside.
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.
3. Remove beef from the pot; set aside. Add bell pepper to the pot; simmer 30 minutes.
4. Meanwhile, heat 2 tablespoons oil in the skillet; add potatoes. Cook until golden brown; immediately transfer to the pot.
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.