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.
The 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.
To 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.
- 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
- 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.
- 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.
- Stir in the carrots and cornstarch mixture and boil the sauce for about 5 minutes or until reduced and becomes thick.
- Serve on top of steamy rice bowls and garnish with some chopped spring onions.