This beef asado recipe is rich in flavor due to the slow cooking of the beef with all of the ingredients. I am preparing this, as one of the dishes, for 2nd night Succot in Israel for the family. I will be using Asado.

You can cook the meat until tender the day before to make skimming the fat easier.

Ingredients

• 3lb Asado or brisket
• salt and ground black pepper to taste
• 6 tablespoons cooking oil, divided
• 2 onions, diced
• 2 cloves garlic, crushed
• 2 large tomatoes, chopped
• 2 onions, quartered
• 4 beef bouillon cubes
• 2 bay leaves
• 1 tablespoon whole peppercorns, crushed
• ½ cup ketchup
• 1 large red bell pepper, sliced
• 2 carrots, sliced
• For shredding
• 2 Onion
• 3 cloves garlic.

Directions

• Season beef with salt and black pepper; set aside.
• Heat 2 tablespoons oil in a skillet over medium heat; add diced onion, carrots, peppers and garlic. Cook until softened, about 5 minutes; transfer to a 6-quart pot. Brown beef chunks in the skillet, individually, on all sides; place in the pot.
• Add tomatoes, quartered onion, bouillon cubes, bay leaves, and crushed peppercorns to the pot; bring to a boil. Stir in ketchup; reduce heat to medium-low and simmer 2 hours.
• Remove beef from broth and using 2 forks, pull the meat apart into shreds.
• Heat oil in a skillet over medium-high. Saute garlic and onion until slightly browned.
• Add the shredded beef, soy sauce, BBQ sauce and ground pepper.
• Cook for a few minutes, stirring constantly, until well combined and the flavor is absorbed