I have been traveling and, as such, have had little time for things like cooking and or posting to the blog.
I am now back in my country lair and back to cooking. It’s cool to cold here, very crisp; time for some of that hearty winter fair. At the market, I found a nice-looking brisket flat that qualifies for hearty, but we will need a slow, moist cooking method to produce a succulent fork-tender.
Remembering a Filipino restaurant and a grand braised dish they served of beef, tomatoes, peppers, and olives called Asado, I will try to recreate it.
Of course, during the day, I let this simmer for almost three hours; my wife added additional beef stock, which reduced into a very rich and tasty sauce.
I’ll play the traditional role and serve this with white rice; other grains (polenta, grits, etc.) will serve as a bed just as well.
Philippine asado refers to two different Filipino braised meat dishes. The name originates from Spanish asado (“grilled”), a reference to the original dish it was applied to, the Chinese-Filipino version of char siu barbecues usually known as pork asado. However, the Filipino versions have evolved to be braised, not grilled. The other Filipino dish also known as asado is asado de carajay. Unlike the Chinese-derived version, it is savory rather than sweet.
- 2 lb Brisket Cut to 2" Chunks
- 2 cups Beef Stock
- 8 oz Tomato Sauce Use the one with the chili's
- 6 tbsp Soy Sauce
- 4 ea Bay Leaves
- 1/2 cup Neutral Oil
- 6 cloves garlic Peeled / Minced
- 3 ea Bell Pepper Washed, Stemmed, Slice Thinly
- 3 ea Star Anise
- 1 ea Onion Large Peeled, Sliced Thin
- In a large pot / dutch oven, over medium heat, add the oil and heat until it spiders
- Add the garlic and saute until it starts to take color
- Add the onions and cook for 3 to 5 minutes.
- Add the beef and cook until all sides of the meat are brown.
- Once the meat is browned, add the tomato sauce, soy sauce, bay leaves, and star anise and simmer for 10 minutes.
- Add stock to cover and season with salt and pepper.
- Once the meat is tender and the sauce is thick (approximately 30-40 minutes), add the bell peppers and cook for another 10 minutes.
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