Beef Asado
~1 h 30 min (estimated)
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Ingredients
- 1.5kg (3 ¼ lb) grass-fed Beef
- 1 Beef Stock Concentrate
- 8 ounces Tomato Puree
- 3 cups Water
- 6 tablespoons Coconut Amino 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 Avocado Oil
- 1 chopped Onion
- 4 cloves Garlic
Tip: Try ¾ cup oil for every 1 cup butter — works well in cakes and quick breads, less so in cookies or pastry that rely on butter's structure.
Instructions
- 0. Combine beef, crushed peppercorn, coconut amino sauce, vinegar, dried bay leaves, lemon, and tomato sauce. Mix well. Marinate beef for at least 30 minutes.
- 1. Put the marinated beef in a cooking pot along with remaining marinade. Add water. Let boil.
- 2. Add Knorr Beef Cube. Stir. Cover the pot and cook for 40 minutes in low heat.
- 3. Turn the beef over. Add tomato paste. Continue cooking until beef tenderizes. Set aside.
- 4. Heat oil in a pan. Fry the potato until it browns. Turn over and continue frying the opposite side. Remove from the pan and place on a clean plate. Do the same with the carrots.
- 5. Save 3 tablespoons of cooking oil from the pan where the potato was fried. Saute onion and garlic until onion softens.
- 6. Pour-in the sauce from the beef stew. Let boil. Add the beef. Cook for 2 minutes.
- 7. Add butter and let it melt. Continue cooking until the sauce reduces to half.
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