Beef Asado: Soy and Tomato Braised Beef
Beef asado is a Filipino braise in which chunks of beef soak up a tangy marinade of soy sauce, citrus and tomato before simmering slowly until the meat is spoon-tender. The sauce turns glossy and savory-sweet, which makes it a natural partner for steamed rice at family lunches and fiestas.
About Beef Asado
Beef asado is a Filipino braise in which beef is marinated in soy sauce, citrus and tomato before simmering until tender. The name comes from the Spanish word for roast, but the Filipino dish is a stew with a savory-sweet sauce. It is a Sunday and fiesta favorite and keeps well for days.
The marinade is what separates asado from other tomato-based stews: soy sauce, calamansi or lemon, tomato sauce and crushed peppercorns season the beef deeply before it ever sees heat. A long, gentle simmer then turns tough cuts into spoon-tender beef, and a final reduction makes the sauce glossy.
Ingredient notes
- Beef chuck or brisket: has enough connective tissue to turn tender with slow cooking.
- Soy sauce and calamansi: the marinade backbone.
- Tomato sauce: adds body, color and sweetness.
- Bay leaves and peppercorns: gentle aromatics.
Tips for the best Beef Asado
- Marinate at least 30 minutes. Overnight is better.
- Brown in batches. Crowding steams the meat.
- Simmer low. Cover and cook until tender.
- Reduce the sauce. Uncover to thicken.
- Add vegetables late. Potatoes and carrots in the last 20 minutes.
What to serve with Beef Asado
Serve beef asado over steamed rice with the sauce spooned over.
Variations and substitutions
- Pork asado: use pork shoulder.
- With potatoes and carrots: as in the optional steps.
- Pressure cooker: 35 minutes.
Storing and reheating
Refrigerate for 4 days or freeze for 2 months.
Frequently asked questions
What cut is best?
Chuck, brisket or shank.
Can I use a pressure cooker?
Yes, about 35 minutes.
Is asado the same as adobo?
No; asado is tomato-based.
More Filipino recipes you might like
Sinigang na Baka, Bulalo and Beef Pares.
