Beef Asado Recipes

GARLIC BEEF ASADO "PINOYSHKI" PIROSHKI

Steps:

• For the dough: Activate the yeast by adding it to a mixer bowl with 2 cups warm water and 1/2 cup of the sugar. Let it sit until it's foamy on top, about 5 minutes. Add the milk, melted butter, sour cream, eggs and remaining 1 1/2 cups sugar. Fit the mixer with the dough hook attachment, then mix on medium speed until well mixed. Add flour and oil and mix until dough starts pulling from the side. Cover with plastic wrap and let it rest for 2 hours.
• For the garlic beef "asado:" Whisk together oyster sauce, soy sauce, sugar and hoisin in a bowl until sugar dissolves. Saute onions and garlic in oil in a saucepan over low heat until translucent. Add beef and cook until brown, stirring frequently to prevent onions and garlic from burning. Add sauce mixture and let simmer until beef is tender, about 2 hours. Make a slurry by stirring together cornstarch and 1/2 cup water, then add it to the sauce. Cook until it thickens. Turn off heat and let cool.
• Preheat the oven to 350 degrees F.
• Portion out the dough into 4-ounce balls on a floured surface and flatten out with a floured rolling pin. Add 4 ounces of the filling and seal into desired shape, then transfer to a baking sheet. Brush with egg wash and let stand for 15 minutes. Give a final brush of egg wash, then bake until golden, about 30 minutes.

HOW TO COOK BEEF ASADO

Steps:

• Place the meat in a saucepan and add vinegar, pepper, 1/2 of garlic, salt, bay leaf and soy sauce.
• Allow it to boil for 5 minutes.
• Add 2 cups water and let boil until meat is tender. Fry the potatoes until golden brown, then set aside.
• Saute garlic, onions and tomatoes; then, add in meat mixture, potatoes and red/green pepper.
• Add the achuete juice to the mixture and cook until done. Serve hot. Good for 6 persons.
• For every 1 Tbsp. atchuete seeds, pour 2 Tbsp. hot water and let stand for at least 30 minutes.
• Remove the seeds and the liquid is your achuete juice.

BEEF ASADO

Steps:

• Season the beef with salt and pepper; set aside.
• Heat the oil in a skillet over medium heat; cook the diced onion and garlic in the hot oil until softened, about 5 minutes. Transfer the onion and garlic to a 6-quart pot. Individually brown the beef chunks on all sides in the skillet and place in the pot. Add the tomatoes, crushed peppercorns, olives with their juice, quartered onion, bay leaves, and bouillon cubes to the pot; bring to a boil. Stir the ketchup into the mixture, reduce heat to medium-low, and simmer 1 hour.
• Remove the beef from the pot and set aside. Add the red bell pepper to the mixture and continue simmering another 30 minutes.
• While the mixture continues to simmer, heat 2 tablespoons oil in the skillet. Cook the potatoes in the oil until golden brown; immediately add to the simmering mixture.
• Slice the meat against the grain and add to the pot; stir. Cook together another 5 minutes before serving. If the sauce is too thin, mix the corn flour and water together and stir into the sauce to thicken.