Medel

Beef Asado

Tender, fall-apart beef braised in a rich, savory sauce of soy, tomato, and vinegar—glossy with reduced pan juices and finished with butter. This is comfort food that tastes like it's been simmering all day, served with caramelized potatoes and carrots that soak up every drop of sauce.

⏱️100 min

🍽️4 portioner

2.5

🇧🇷 Brasiliansk 🍲 Middag 🥩 Nötkött 🇦🇷 Argentinsk

👩‍🍳 Gör så här

⏱️ Äggklocka

1
Combine beef, crushed peppercorn, soy sauce, vinegar, bay leaves, lemon, and tomato sauce. Mix well and marinate for at least 30 minutes.
2
Transfer marinated beef with all marinade to a cooking pot. Add water and bring to a boil.
3
Add beef stock concentrate, stir, cover, and simmer on low heat for 40 minutes.
4
Turn beef over, add tomato puree, and continue cooking until beef is tender. Remove beef and set aside.
5
Heat olive oil in a separate pan. Fry potatoes until golden brown on both sides, then remove and set aside. Repeat with carrots.
6
Reserve 3 tablespoons of cooking oil in the pan. Sauté onion and garlic until onion is soft.
7
Pour the beef braising sauce into the pan with onions and garlic. Bring to a boil, add the cooked beef, and cook for 2 minutes.
8
Stir in butter until melted. Continue cooking until sauce reduces by half. Return potatoes and carrots to the pan if desired.