beef asado recipe
The Best beef asado recipe
What I appreciate most about this recipe is how straightforward it is without sacrificing flavor. You don’t need a long list of fancy ingredients or complicated steps to get great results. Just good-quality beef, a few pantry staples, and a little patience while it cooks low and slow. Plus, it’s a healthier option than a lot of other comfort foods. The lean cuts of beef provide protein without too much fat, and the marinade keeps the meat moist without needing heavy sauces or excess oil. It’s filling, satisfying, and easy to pair with sides like roasted vegetables or a simple salad for a balanced meal. Whether it’s a Sunday dinner or a quick weeknight fix, beef asado never disappoints.
Filipino Beef Asado
A savory and slightly sweet Filipino-style braised beef dish, perfect for pairing with steamed rice. Tender beef chunks are simmered in a rich tomato-based sauce with bell peppers and aromatic spices for a comforting meal.
🥘Ingredients
- 2 lbs beef chuck or brisket, cut into 1-inch cubes
- 1/4 cup soy sauce
- 1/4 cup calamansi juice or lemon juice
- 4 cloves garlic, minced
- 1 tsp ground black pepper
- 1 tsp salt
- 2 tbsp cooking oil
- 1 large onion, sliced
- 1 head garlic, minced
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 cup tomato sauce
- 1/2 cup banana ketchup or regular ketchup
- 1/4 cup brown sugar
- 1 cup beef broth
- 2 tbsp soy sauce
- 1 tsp ground black pepper
- 1 bay leaf
- 1 tsp paprika (optional, for color)
- 1 tbsp cornstarch mixed with 2 tbsp water (slurry)
- Chopped green onions
- Toasted sesame seeds
👨🍳Directions
-
1
In a large mixing bowl, combine beef cubes, soy sauce, calamansi juice, minced garlic, black pepper, and salt. Mix well and marinate for at least 15 minutes (or up to 1 hour for deeper flavor). -
2
Heat cooking oil in a large pot or Dutch oven over medium heat. Sauté sliced onions and minced garlic until fragrant and onions are translucent. -
3
Add the marinated beef to the pot and sear until lightly browned on all sides, about 5-7 minutes. -
4
Pour in tomato sauce, banana ketchup, brown sugar, beef broth, soy sauce, black pepper, bay leaf, and paprika. Stir well to combine. -
5
Bring the mixture to a boil, then reduce heat to low. Cover and simmer for 1 hour or until the beef is tender, stirring occasionally. -
6
Add sliced bell peppers and simmer for another 10-15 minutes until the peppers are softened but still vibrant. -
7
Stir in the cornstarch slurry and cook for 2-3 minutes until the sauce thickens slightly. Adjust seasoning with salt or sugar if needed. -
8
Remove the bay leaf, transfer the beef asado to a serving dish, and garnish with chopped green onions and sesame seeds. Serve hot with steamed rice.
🔧Equipment
- Large mixing bowl
- Large pot or Dutch oven with lid
- Wooden spoon
- Knife and cutting board
- Measuring cups and spoons
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Filipino Beef Asado Works
❓ Frequently Asked Questions About Filipino Beef Asado
1. What cut of beef is best for asado?
The best cuts for beef asado are those with good marbling and connective tissue that break down during slow cooking, such as short ribs (asado de tira), flank steak (vacio), or skirt steak (entraña). For a more traditional Argentine asado, short ribs are the most popular choice because they stay juicy and flavorful when grilled over low heat.
2. How long should I cook beef asado?
Cooking time depends on the cut and thickness of the meat. For short ribs, plan for 2–3 hours of slow grilling over indirect heat (or until tender). Thinner cuts like flank steak may only need 20–30 minutes per side over medium-high heat. Always use a meat thermometer—beef should reach 145°F (63°C) for medium-rare or 160°F (71°C) for medium.
3. Do I need to marinate the beef before grilling?
While not mandatory, marinating enhances flavor and tenderness. A simple marinade for asado can include olive oil, garlic, chopped parsley, oregano, salt, and a splash of red wine vinegar or lemon juice. Marinate for at least 2 hours (or overnight for tougher cuts). However, traditional Argentine asado often relies on just salt and the natural flavors of the wood or charcoal.
4. What’s the best way to grill beef asado—direct or indirect heat?
For thick cuts like ribs, use indirect heat (coals on one side, meat on the other) to cook slowly without burning. Start with a hot sear over direct heat for 5–10 minutes per side, then move to indirect heat to finish. For thinner cuts, direct heat works well, but monitor closely to avoid overcooking. Rotate the meat occasionally for even cooking.
5. What sides pair well with beef asado?
Classic sides include chimichurri sauce (a mix of parsley, garlic, vinegar, and oil), grilled provolone cheese (provoleta), roasted potatoes, or a fresh salad. In Argentina, it’s common to serve asado with grilled vegetables (like bell peppers and onions), crusty bread, and a bold Malbec wine. For a full asado experience, include morcilla (blood sausage) and chorizo as appetizers.