A Filipino-style beef asado — beef braised in a soy, tomato and citrus marinade until tender, served with golden fried potatoes and carrots in a rich sauce.
Filipino beef asado is a comforting braise of beef simmered in a tangy-sweet tomato and soy sauce until fork-tender, brightened with a squeeze of lemon. Served with fried potatoes and carrots, it's a homely, deeply savoury dish made for spooning over rice.
Prep 20 min
Cook 90 min
Total 110 min
Medium
- 1.5kg Beef
- 1 Beef Stock Concentrate
- 8 ounces Tomato Puree
- 3 cups Water
- 6 tablespoons Soy Sauce
- 1 tbs White Wine Vinegar
- 2 tbs Pepper
- 4 Bay Leaf
- 1/2 Lemon
- 2 tbs Tomato Sauce
- 3 tbs Butter
- 1/2 cup Olive Oil
- 1 chopped Onion
- 4 cloves Garlic
Video
Preparation
- Combine the beef with the crushed peppercorns, soy sauce, vinegar, bay leaves, lemon and tomato sauce, mix well, and marinate for at least 30 minutes.
- Put the marinated beef and all its marinade into a pot, add the water, and bring to the boil.
- Stir in the beef cube, cover, and cook over low heat for 40 minutes.
- Turn the beef over, add the tomato paste, and continue cooking until the beef is tender, then set aside.
- Heat oil in a pan and fry the potato until browned on both sides, then remove; do the same with the carrots.
- Save 3 tablespoons of the frying oil in the pan and sauté the onion and garlic until the onion softens.
- Pour in the sauce from the beef, bring to the boil, add the beef, and cook for 2 minutes.
- Add the butter and let it melt, then continue cooking until the sauce reduces by half.
Tips from the ZestyPlate Kitchen
- Marinate the beef first so the soy, citrus and spices work their way right through the meat.
- Simmer low and slow until the beef is truly tender — rushing it leaves it tough.
- Frying the potatoes and carrots separately keeps them golden rather than mushy in the sauce.
- Finish with butter for a glossy, rounded richness in the gravy.
Frequently Asked Questions
A braising cut like chuck or brisket becomes meltingly tender over the long simmer.
Yes — brown the beef first, then transfer everything and cook low until tender before reducing the sauce.
Steamed white rice is essential, to soak up the rich tomato-soy gravy.
