Beef Asado

What you need

Ingredients

Measured for 11 servings.

• 1500 gDiced Stewing Beef
• 1 pcs (approx. 10 g)Beef Stock Concentrate
• 226.8 gPlain Tomato Sauce
• 720 mlWater
• 90 mlSoy Sauce
• 22.5 mlWhite Vinegar
• 4 gCrushed Black Peppercorns
• 4 pcs (approx. 0.8 g)Bay Leaf
• 0.5 pcs (approx. 29 g)Lemon
• 30 gTomato Paste
• 42 gButter
• 30 mlOlive Oil
• 120 gOnion
• 20 gGarlic

Make it

Method

1. 01

   Cut 1.5 kg beef chuck into roughly even pieces. Crush 4 g whole peppercorns. Mix the beef with 90 ml soy sauce, 22.5 ml distilled white vinegar, the juice of half a lemon, the pepper and four bay leaves. Cover and refrigerate for at least 30 minutes; meanwhile dice 120 g onion and mince 20 g garlic.

2. 02

   Lift the beef from the marinade and retain the liquid. Heat 30 ml olive oil in a wide, heavy pot over medium-high heat. Brown the beef in batches for about 8–10 minutes in total, without crowding; move it to a plate. Lower the heat to medium and soften the onion for 4–5 minutes, then stir in the garlic for 30 seconds.

3. 03

   Return the beef and its juices. Add all the reserved marinade, 226.8 g plain tomato sauce, 30 g tomato paste, 720 ml water and the 10 g beef-stock concentrate. Stir well, bring just to a boil, then cover and reduce to a gentle simmer. Cook for roughly 80–95 minutes, turning the beef occasionally, until a fork enters easily. Add a little water only if the pot becomes dry.

4. 04

   Remove the bay leaves. Stir in 42 g butter and simmer uncovered for about 5 minutes until the sauce coats the beef; do not boil away all the sauce. Divide the beef and sauce evenly into eleven modest portions. Any rice or vegetable side is optional and not included in the displayed nutrition.