Name: Carneng Asada
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 6
Cuisine: Filipino
Ingredients: 1 kg beef (nape, sirloin, or top round), thick cut; ½ cup olive oil; 1/3 cup dayap juice (Philippine lime) or lemon juice; 1 spring fresh parsley, finely chopped; salt; reserved marinade; ¼ cup rice flour; 1 1/2 cups water (or beef stock for richness); fried potatoes (optional, as historically served); fine salt, to finish

Description

Carneng Asada, Jose Rizal’s favourite dish, blends Spanish flavours with Filipino twists like rice flour-thickened sauce.

Ingredients

Units Scale

Beef

1 kg beef (nape, sirloin, or top round), thick cut
1/2 cup olive oil
1/3 cup dayap juice (Philippine lime) or lemon juice
1 spring fresh parsley, finely chopped
salt

Sauce

reserved marinade
1/4 cup rice flour
1 1/2 cups water (or beef stock for richness)

To Serve

fried potatoes (optional, as historically served)
fine salt, to finish

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Instructions

Combine olive oil, dayap juice, and parsley. Coat the beef well and marinate for at least 6 hours (overnight is better), turning occasionally.
Prepare hot charcoal or a grill. Roast the beef until cooked to your liking, brushing with marinade to keep it moist. Medium-rare to medium works beautifully.
Let the beef rest before slicing so the juices redistribute.
In a pan, simmer the reserved marinade with water or stock. Add rice flour gradually, whisking until a smooth, thick sauce forms.
Slice the beef against the grain, sprinkle lightly with salt, and serve with fried potatoes on the side. Present the sauce separately for dipping or pouring.