Special Diet - Created Date : 10.10.2019
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.
The first thing that pops into my mind, when I think of braised beef, is “Chowking”. It is a favorite Filipino-Chinese fast-food restaurant among Filipinos (myself included).
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.
What is braising?
To quote 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.
Braising Vs. Roasting Vs. Stewing
Braising is a cooking technique that uses both moist and dry heat. Meat is first seared, wherein high heat is applied to the meat to brown the surfaces to build flavor. You can do it using a very hot pan or a grill. Liquid is then added during the second phase and temperature is turned to low and meat is to be cooked until it becomes tender and flavorful.
Roasting, on the other hand, uses only dry heat. It could be an open fire or oven. When you roast, you want to brown the surface of the food or meat to enhance the flavor. Typically, basting the meat with liquid or sauce throughout the roasting process is also done to increase the flavor.
Stewing is similar to braising, both use the low and slow way of cooking. However, unlike in braising where a little amount of liquid is needed, stewing requires that the meat and/or vegetables are fully submerged in the liquid.
What cuts to use for braised beef?
Braising is ideal for tenderizing tough cuts of meat that are also normally less expensive than the prime cuts. These are usually the parts of the cow that work harder, therefore the muscles and connective tissues are stronger.
With braising, the slow cooking part helps tenderize these muscles and tissues as it cooks for a long time at low temperature. The result is flavorful, fork-tender beef!
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 minutes or until the meat is 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.
Amount Per Serving
Calories 409Calories from Fat 189
% Daily Value*
Total Fat 21g32%
Saturated Fat 4g20%
Total Carbohydrates 20g7%
Dietary Fiber 2g8%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe? Tell us how it went. Tag us at @foxyfolksy or leave a comment and rating below.
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!
Thank you Bebs for posting this! I got a pack of beef but just as I suspected, the meat needed tenderizing (might be from the tough working muscles of the cow). I boiled the meat for at least two hours and reserved the broth, which I swapped for one cup of water.
Hope to bump into you someday and maybe we can share cooking recipes together.
Monica (Germany & Sweden)
Hello! I will try this…
You look like my high school teacher, pretty chef ??
Thank you for your recipes… I’m just looking for some recipe for the chewy Kutsinta and found your blog, haven’t tried it yet hehehe
more power and more recipes ??
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?
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
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