Beef Asado

1. Combine the beef with the crushed peppercorns, soy sauce, vinegar, bay leaves, lemon and tomato sauce, mix well and leave to marinate for at least 30 minutes.
2. Tip the marinated beef and all its marinade into a pot, add the water and bring to the boil.
3. Stir in the beef cube, cover and cook over low heat for 40 minutes.
4. Turn the beef over, add the tomato paste and carry on cooking until the beef is tender, then set aside.
5. Heat oil in a pan and fry the potato until browned on both sides, then lift out; do the same with the carrots.
6. Keep 3 tablespoons of the frying oil in the pan and saute the onion and garlic until the onion softens.
7. Pour in the sauce from the beef, bring to the boil, add the beef and cook for 2 minutes.
8. Drop in the butter and let it melt, then keep cooking until the sauce has reduced by half.

Tips from the ZestyPlate Kitchen

• Marinate the beef first so the soy, citrus and spices have time to work right into the meat.
• Keep the simmer low and slow until the beef is genuinely tender. Hurry it and the meat stays tough.
• Fry the potatoes and carrots separately so they stay golden rather than going soft in the sauce.
• A knob of butter at the end gives the gravy a glossy, rounded richness.