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Braised Beef – Filipino/Chinese style

Get this simple recipe for braised beef for that savory-sweet tender chunks of beef that is rich in flavor and spices. This is a Filipino-chinese version of braised beef similar to Chowking’s.

Simple braised beef recipe for savory-sweet tender chunks of beef that is rich of flavor and spices. Inspired by Chowking's braised beef rice topping. | wordpress-152313-459899.cloudwaysapps.comThe first thing that pops into my mind, when I think of braised beef, is “Chowking”. It is a favorite Filipino-Chinese fastfood restaurant among Filipinos (myself included) back home in the Philippines. My favorite dish to order is their famous braised beef rice topping accompanied by Kangkong with bagoong (water spinach with shrimp paste) and hot soup (which used to be free but is now sold for a minimal amount of Php5 last time I was there). So I guess, you can say that this is my attempt at replicating Chowking’s braised beef rice topping.

Simple braised beef recipe for savory-sweet tender chunks of beef that is rich of flavor and spices. Inspired by Chowking's braised beef rice topping. | wordpress-152313-459899.cloudwaysapps.comTo qoute Wikipedia: ” Braising (from the French word, “braiser”) is a combination-cooking method that uses both moist and dry heats: typically, the food is first seared at a high temperature, then finished in a covered pot at a lower temperature while sitting in some amount of liquid (which may also add flavor)”.

I saw some recipes for braised beef in the net requiring so many different spices and seasonings but I just stick to the basics, like star anise and cloves, and it was enough to do the trick. 

Simple braised beef recipe for savory-sweet tender chunks of beef that is rich of flavor and spices. Inspired by Chowking's braised beef rice topping. | wordpress-152313-459899.cloudwaysapps.com

4.7 from 3 reviews
Braised Beef
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 3-4
 
Ingredients
  • 2 Tablespoon oil
  • 1 medium onion, chopped
  • 1-2 cloves of garlic, minced
  • 500g beef brisket, cut into cubes
  • 3 cups water
  • 4 Tablespoon soy sauce
  • 3-4 pcs star anise
  • 3-4 pcs cloves
  • 2 pcs bay leaves
  • 2 Tablespoon brown sugar
  • ¼ teaspoon ground pepper
  • 1 cup carrot, cut round about an inch thick
  • ½ Tablespoon cornstarch dissolved in ¼ cup water
  • chopped spring onions for garnish
Instructions
  1. Heat oil in a pot over medium heat. Then saute garlic and onion until slightly tender. Add the chunk of beef and sear the meat in hot oil on all sides, about 5-7 minutes total.
  2. Add the rest of the ingredients except for the carrots, cornstarch and spring onions and bring to a simmer, cover pot with lid and turn the heat to low. Let it cook for 40-50 mins or until the meat if fork tender. You may need to add some water if beef is not yet tender at this point.
  3. Stir in the carrots and cornstarch mixture and boil the sauce for about 5 minutes or until reduced and becomes thick.
  4. Serve on top of steamy rice bowls and garnish with some chopped spring onions.
Simple braised beef recipe for savory-sweet tender chunks of beef that is rich of flavor and spices. Inspired by Chowking's braised beef rice topping. | wordpress-152313-459899.cloudwaysapps.com

Bebs

Bebs here! I love to cook and try new things and DIY projects! And although I think of myself as a homebody, I like seeing other places from time to time.
If you are looking for a recipe and it ain't here, make a request and I will try my best to make it for you!

This Post Has 5 Comments
  1. Thanks for sharing your recipe. I too am a chowking braised beef lover. Not sure though if they still have it on their menu these days….more power to you!

  2. I found the recipe for the braised beef in your blog, it was awesome as I was feeling a bit homesick for this type of dishes, and good thing I found this online! When I was young I really enjoyed the “chowking” braised beef and I must say this recipe hits the spot, thank you for providing this recipe! More power to you Bebs!

    PS. I was wondering what if I only have ground cloves? How much do I put in?

  3. i’m a big fan of your blog now, because i have found this recipe of yours! 🙂

    i have a shortcut icon of your website on my desktop, so when i feel like being
    “Chef-y” for the hubby or him wanting to cook “Filo” foods, that he had grown to love (he’s Maori from New Zealand) your recipes are just a click away..

    It’s true that food brings people together.. Thanks Bebs, for sharing your talent to the rest of us.. Wishing you the best of everything.. xoxo

    lots of love from the Land Down Under!
    <3 <3 <3

    1. Hi Mya,
      What a very nice message and I am glad you like the blog and my recipes. Thanks for the support and regards back from Germany! ????????????

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