Beef Asado

What is a beef Asado dish?

Beef Asado A plate rich in flavors within the Filipino style, and it's veal cooked over low heat with several other ingredients. It can be prepared on all occasions and served with rice, bread, or boiled potatoes.

Preparation time Cooking period Number of people

25 minutes 100 minutes 6 people

Ingredients

    1 kilo and 800 grams of rib meat cut into large cubes.

    Salt and black pepper.

    2 tablespoons of cooking oil.

    1 onion, chopped.

    1 onion, chopped 4 pieces

    2 cloves garlic, crushed.

    2 large tomatoes, chopped.

    1 tablespoon of ground black pepper.

    140 gm olive pulp.

    2 cubes MAGGI meat flavor (not chicken)

    Half a cup of ketchup

    1 large red chopped pepper.

    4 small peeled potatoes, diced.

    1 tablespoon corn flour. (You may not need)

    1 teaspoon water. (You may not need)

How to cook beef asado veal

    Season the veal with salt and black pepper powder, then set aside.

    Heat the oil in a saucepan over a medium heat, then fried chopped onions and garlic in the oil for 5 minutes, then transfer the fried onions and garlic to a medium measuring cooker.

    In the same frying pan, the meat cubes are lightly roasted and a grain of the meat is obtained to brown the sides, then placed in an onion and garlic fried pot.

    Add tomatoes, chopped onions, black pepper, maggie cubes, olives with water and ketchup to the meat and fried onion saucepan, then stir the contents well and keep on low heat for an hour.

    After an hour, remove the meat from the pot, set aside, put red pepper into the vegetable mixture and cook for 30 minutes on a quiet fire without the meat.

    While waiting for the vegetables to cook, heat 2 tablespoons of oil on a skillet, put the potatoes in them, stir until golden in color, then put them in the vegetable mixture cooker.

    Cut the meat into smaller cubes, place in the pan, and stir all ingredients for 5 minutes.

    If the broth in the pot is thin and watery, add 1 teaspoon of water and 1 tablespoon of flour to add the thickening to the broth.

    You now have a saucepan in which broth, meat and vegetables are served hot and eaten with rice or bread.