Pro Tips
**Chef's Tips & Troubleshooting:**
- Let the stew rest for 10 minutes after cooking — the flavors deepen noticeably as it sits.
- Cook tomato-based stews until the oil separates and rises to the surface for maximum flavor concentration.
- Use a heavy-bottomed pot for even heat distribution when braising beef.
- Cut beef against the grain for tender slices, especially for stir-fries and steak dishes.
Cooking Tips
For the most tender results, cook low and slow — a gentle simmer (not a vigorous boil) breaks down connective tissue without drying out the meat. Taste and adjust seasoning toward the end of cooking. As liquids reduce, flavors concentrate, so what tastes balanced early may become too salty later. Check liquid levels halfway through cooking and add hot water or broth if needed. Long-cooked dishes can dry out or burn if left unattended.
Ingredient Substitutions
No soy sauce? Use tamari (gluten-free), coconut aminos (paleo-friendly), or a mix of fish sauce and water for a different but delicious umami profile. For a low-sodium version, use light soy sauce or dilute regular soy sauce with a splash of water or broth. Beef alternatives: For stews, pork shoulder or oxtail provide similar richness. For steaks, try portobello mushrooms or cauliflower steaks for a vegetarian twist. Short on time? A pressure cooker (Instant Pot) can reduce cooking time by roughly half for most braised and stewed Filipino dishes. Reduce liquid slightly since less evaporates.
Storage & Reheating
Store in an airtight container in the refrigerator for up to 3–4 days. The flavors often deepen overnight, making leftovers even more delicious. Reheat on the stovetop over medium-low heat, adding a splash of water or broth if the sauce has thickened during storage. Microwave in 30-second bursts, stirring between each.
Beef Asado
Made with beef chuck, knorr beef cube, tomato sauce and soy sauce — a hearty Filipino dish that's simple to cook and satisfying to share.
Instructions
- Mix together beef, crushed peppercorn, soy sauce, vinegar, dried bay leaves, lemon, and tomato sauce. Mix well. Marinate beef or at least 30 minutes.
- Put the marinated beef in a cooking pot along with remaining marinade. Add water. Let boil.
- Add Knorr Beef Cube. Stir. Cover the pot and cook for 40 minutes in low heat.
- Turn the beef over. Add tomato paste. Continue cooking until beef tenderizes. Set aside.
- Heat over oil in pan. Fry the potato until it browns. Turn over and continue frying the opposite side. Remove from the pan and place on a clean plate. Do the same with the carrots.
- Save 3 tablespoons of cooking oil from the pan where the potato was fried. Saute onion and garlic until onion softens.
- Pour-in the sauce from the beef stew. Let boil. Add the beef. Cook for 2 minutes.
- Add butter and let it melt. Continue cooking until the sauce reduces to half.
- Remove the beef from the pan. Slice into serving pieces. Arrange on a serving plate with fried potato and carrot. Top with remaining sauce.
- Serve warm with rice.
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Pro Tips & Troubleshooting
- Let the stew rest for 10 minutes after cooking — the flavors deepen noticeably as it sits.
- Cook tomato-based stews until the oil separates and rises to the surface for maximum flavor concentration.
- Use a heavy-bottomed pot for even heat distribution when braising beef.
- Cut beef against the grain for tender slices, especially for stir-fries and steak dishes.
Cooking Tips
Taste and adjust seasoning toward the end of cooking. As liquids reduce, flavors concentrate, so what tastes balanced early may become too salty later.
Check liquid levels halfway through cooking and add hot water or broth if needed. Long-cooked dishes can dry out or burn if left unattended.
Substitutions
For a low-sodium version, use light soy sauce or dilute regular soy sauce with a splash of water or broth.
Beef alternatives: For stews, pork shoulder or oxtail provide similar richness. For steaks, try portobello mushrooms or cauliflower steaks for a vegetarian twist.
Short on time? A pressure cooker (Instant Pot) can reduce cooking time by roughly half for most braised and stewed Filipino dishes. Reduce liquid slightly since less evaporates.
Storage & Reheating
Reheat on the stovetop over medium-low heat, adding a splash of water or broth if the sauce has thickened during storage. Microwave in 30-second bursts, stirring between each.
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