Beef Asado

Ingredients

• 1 1/2 kgbeef, cut into serving pieces; brisket or chuck work well
• 6 tbspsoy sauce
• 1 tbspwhite wine vinegar
• 2 tbspblack pepper, coarsely crushed peppercorns
• 4bay leaves, dried
• 1/2lemon, juice only
• 2 tbsptomato sauce
• 227 gtomato paste, 8 oz can
• 1beef stock concentrate, 1 beef bouillon cube
• 3 cupswater
• potatoes, 2–3 medium, halved
• carrots, 2 medium, cut into chunks
• 1/2 cupolive oil, for frying
• 1onion, chopped
• 4 clovesgarlic
• 3 tbspbutter

Method

1. 1

   Combine the beef with soy sauce, vinegar, crushed peppercorns, bay leaves, lemon juice, and tomato sauce in a large bowl. Mix well and marinate for at least 30 minutes (or up to 24 hours in the fridge).

2. 2

   Place the beef and all the marinade in a large pot. Add the water and beef bouillon cube. Bring to a boil, then reduce to low heat, cover, and cook for 40 minutes.

3. 3

   Turn the beef over, add the tomato paste, and continue cooking until the beef is tender and the sauce is reduced, about 15–20 more minutes. Remove beef and set aside.

4. 4

   Heat oil in a skillet and fry the potatoes until golden brown on both sides. Remove and set aside. Repeat with the carrots.

5. 5

   In the same skillet, using 3 tbsp of the frying oil, sauté the onion and garlic until the onion has softened.

6. 6

   Pour in the sauce from the beef stew and bring to a boil. Add the beef and cook for 2 minutes. Add the butter and let it melt, stirring, until the sauce reduces and thickens. Add the fried potatoes and carrots and heat through.