Ingredients:
2-3 pounds beef round or rump roast
1 onion, finely chopped
4 cloves garlic, minced
2 tablespoons soy sauce
1 tablespoon fish sauce (optional)
1 teaspoon ground black pepper
1 teaspoon salt
2 bay leaves
2-3 cups water or beef broth
Cooking oil for searing
Instructions:
Prepare the Beef:
Pat the beef roast dry with paper towels.
In a bowl, combine the soy sauce, fish sauce (if using), ground black pepper, and salt to create a marinade.
Rub the marinade all over the beef roast. Make sure it's well-coated. Let it marinate for at least 30 minutes, but longer is better (you can even marinate it overnight in the refrigerator for deeper flavor).
Sear the Beef:
Heat a large, heavy-bottomed skillet or Dutch oven over medium-high heat.
Add some cooking oil and let it get hot.
Sear the beef roast on all sides until nicely browned. This will help seal in the juices and add flavor to the dish. Remove the beef from the skillet and set it aside.
Saute the Aromatics:
In the same skillet, add a bit more oil if needed.
Saute the chopped onions and minced garlic until they become fragrant and translucent.
Cook the Beef:
Return the seared beef to the skillet.
Add the bay leaves.
Pour in enough water or beef broth to cover the beef about halfway. You can add more liquid if needed during cooking.
Bring it to a boil, then reduce the heat to low and cover the skillet. Let it simmer for about 2 to 3 hours, or until the beef is tender. You can also use a slow cooker for this step, cooking on low for 6-8 hours.
Check the Liquid:
Occasionally check the liquid level during cooking. Add more water or broth if it starts to get too dry.
Serve:
Once the beef is tender and the sauce has reduced and thickened, remove the bay leaves.
Slice the beef into thin rounds and serve it with the sauce. It's often served with steamed rice and a dipping sauce made from soy sauce and calamansi (Filipino lime) or lemon.
