Most of the time, when asado is made, the cut of meat is the butt or shoulders; it’s cooked whole and then sliced, cooked with plenty of onions. It’s the onions that give the sauce its flavor.
I decided to reinvent the usual beef asado by using instead the beef shank and beef tendon. Sounds yummy and deadly! But hey, it’s not fat; it’s cartilage! Takes time to cook but oh so flavorful. Here is my take on the ordinary Beef Asado.
Beef Shank Asado
Not your usual beef asado as my version uses beef shank and tendon. Lots of slowly caramelized onions give this dish its depth of flavor.
- 1 kilo (more or less) beef shank in its entirety; do not cut; ask the butcher for the boneless beef shank
- 500 grams litid (beef cartilage)
- ¼ cup cooking oil
- 3 cups of sliced onions
- 1 tablespoons minced garlic
- ½ cup soy sauce
- ¼ cup calamansi juice or lemon juice
- 1 teaspoon salt
- 1 teaspoon
- 2 bay leaves
- 8 cups of beef broth or hot water with 2 pieces of beef bouillon cubes
In a medium sized, thick bottomed, casserole, place over medium-low fire.
Pour in the cooking oil and start to sauté the garlic and onions.
Keep sautéing for about 5 minutes or till the onions are very wilted.
Add the whole beef shanks and cartilage and mix around for 30 seconds.
In a measuring cup, mix together the soy sauce and calamansi/lemon juice. Give this mixture a taste to your liking; adding more soy or less lemon or whatever you desire.
Pour the mixture into the casserole. Mix a bit.
Pour in the broth/water, season with salt, pepper, and bay leaves.
Cover the pot and simmer for 2 to 3 hours or till the beef is very tender and so with the cartilage.
Give the sauce a taste and adjust to your liking.
When the beef is already to your tender liking, remove from pot; cool for a bit and when cool enough to handle, slice in a round fashion about ¾ to 1 inch thick. Lay in a serving platter.
Meanwhile, simmer down or reduce the sauce so that it is more tasty.
Pour this sauce over the beef shank and serve.
Goes very well with hot rice or pasta.