During the past there were some readers who asked whether they can post their recipes at Ang Sarap, due to my busy schedule it never materialized but it will all change today as we will have a new feature called Fan Post to showcase creations of what had Ang Sarap fans created in their own kitchens, it will be posted alongside our regular recipe posts so you won’t miss out your daily Ang Sarap recipe dose. Unlike the Guest Posts where we only invite bloggers, in Fan post you don’t need to own a blog at all and all you need is to be a fan of Ang Sarap and definitely should be passionate about food. Also unlike Guest posts where we have standards for photography and writing, in Fan post our only rule is you have to own the photo (mobile phone camera, point and shoots are welcome) and the writing of course (no plagiarism please). So if you are a fan and interested in sharing your favourite recipes, let me know so we can showcase your own creation. So without further ado, our first fan post featuring Mercy Grace’s Beef Asado
I am Mercy Grace Nadayag. I can pretty much say that I’m a food lover. I write blogs to discover new recipes and share them to people. I found the blog Ang Sarap to be a great source of information for all the food lovers like me.
This dish is rich in flavour due to the slow cooking of the beef with all the ingredients. The beef can be cooked to tenderness a day before, so you can skim off the fat. Do not use pressure cooker for this dish. This is a very versatile dish. It can be served with rice, bread or boiled potatoes.
1 onion, diced
2 cloves garlic, crushed
1 (4 pound) beef chuck roast, quartered
salt and pepper to taste
2 tbsp cooking oil
2 large tomatoes, chopped
1 tablespoon whole peppercorns, crushed
1 (5 ounce) jar pitted Manzanilla olives
1 onion, quartered
2 bay leaves
2 beef bouillon cubes
1/2 cup ketchup
1 large red bell pepper, sliced
4 small potatoes, peeled and quartered
1 tbsp corn flour (optional)
1 tbsp water (optional)
1. Season the beef with salt and pepper; set aside.
2. 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.
3. Remove the beef from the pot and set aside. Add the red bell pepper to the mixture and continue simmering another 30 minutes.
4. 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.