Filipino Beef Asado

Ingredients

• 1½ lb beef chuck, cut into 2-inch cubes
• 4 tbsp soy sauce
• ¾ tbsp white wine vinegar
• 1½ tsp black peppercorns, crushed
• 3 bay leaves
• ¼ lemon, juiced
• 1 tbsp tomato sauce
• 1½ cup water
• ½ beef broth concentrate
• 4 oz tomato paste
• 2 tbsp olive oil
• ½ onion, chopped
• 2 clove garlic, minced
• 1½ tbsp butter
• 2 potatoes, peeled and cubed (optional)
• 2 carrots, peeled and sliced (optional)

Steps

1. Combine beef with soy sauce, vinegar, crushed peppercorns, bay leaves, lemon juice, and tomato sauce. Marinate for at least 30 minutes.
2. Transfer the marinated beef and all marinade to a pot. Add water and beef broth concentrate. Bring to a boil, then reduce heat, cover, and simmer for 40 minutes.
3. Turn the beef, add tomato paste, and continue to simmer until the beef is very tender, about 30-60 minutes more. Remove beef and bay leaves, reserving the sauce.
4. If desired, heat 2 tablespoons of olive oil in a separate pan. Fry cubed potatoes and sliced carrots until browned and tender; set aside.
5. In the same pan with 1-2 tablespoons of residual oil, sauté chopped onion and minced garlic until softened.
6. Pour the reserved beef sauce into the pan with the aromatics. Bring to a boil, then add the cooked beef and simmer for 2 minutes.
7. Stir in the butter until melted. Continue cooking until the sauce reduces by half and thickens slightly. Serve with fried vegetables, if using, and steamed rice.