BRAISED BEEF | HOW TO MAKE BRAISED BEEF | ASIAN FLAVOURS
BRAISED BEEF | HOW TO MAKE BRAISED BEEF | ASIAN FLAVOURS
Recipe:
600 grams Beef cubes
3-3.5 cups water
4 tbsp oyster sauce
3-5 tbsp brown sugar
1/2 tbsp dark soy sauce
2 pcs star anise
1 pc bay leaf
1/4 tsp black pepper
2 tbsp cooking oil
2 cloves garlic
1 medium red onion
ginger( optional)
Spring onion
1 pc carrot
diluted cornstarch
cooked jasmine rice
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BRAISED BEEF – FILIPINO / CHINESE STYLE ALA CHOWKING
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.
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INGREDIENTS
▢2 tablespoons oil
▢1 medium onion - - chopped
▢1-2 cloves garlic - - minced
▢1 pound beef brisket - - cut into cubes
▢2-3 cups water
▢4 tablespoons soy sauce
▢3-4 pieces star anise
▢3-4 pieces cloves
▢2 pieces bay leaves
▢2 tablespoons brown sugar
▢1/4 teaspoon ground pepper
▢1 cup carrot - - cut round about an inch thick
▢1/2 tablespoon cornstarch - - dissolved in 1/4 cup water
▢spring onions - - chopped, for garnish
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FILIPINO BRAISED BEEF | Chowking Style Braised Beef | Pinoy Simple Cooking
FILIPINO BRAISED BEEF | Chowking Style Braised Beef | Braised Beef Pinoy Style | Pinoy Simple Cooking
Braised Beef is a popular dish in one of the famous fastfood in the Philippines - Chowking. This dish is rich in flavor and spices with a sweet taste. Beef is slow cooked until so tender. It is so good that your family will surely love.
Sharing this quick and easy recipe on how to make Chowking inspired Braised Beef. You do not need to eat out you can now make it your own that your family will definitely love.
Here is the recipe for Braised Beef Chowking inspired:
BRAISED BEEF ala CHOWKING:
Ingredients:
2 lbs beef - cut into cubes
1 large onion minced
7 cloves garlic minced
2 large carrots - flower or round cut
1/2 cup soy sauce
2 tbsp oyster sauce
2 tbsp brown sugar
1 tsp five spice powder
5 star anise
5 bay leaves
4 cups water
spring onions (for garnish)
For Cornstarch mixture:
2 tbsp cornstarch
4 tbsp water
Directions:
1. In a pan or pot, heat oil over medium high heat.
2. Sear the beef both sides until browned. Then remove from pan. Remove the oil rendered leave a tbsp of oil for cooking.
3. On the same pan, add onion, cook until translucent.
4. Add garlic, cook until lightly brown.
5. Add the beef, cookfor 5 mins.
6. Add 4 cups of water, soy sauce, oyster sauce, brown sugar, five spice, star anise and bay leaves. Mix until well combined.
7. Cover with lid then let it simmer for 50 - 60 mins or until the beef is fork tender.
8. Add carrots and cornstarch mixture. Let it simmer for 5 mins or until sauce thickens.
9. Sprinkle with chopped spring onions.
10. Serve and Enjoy with hot steamed rice.
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This is My Favorite Meal of All Time | Tender & Delicious Braised Beef Short Ribs
The most common question I get is either What's your favorite food or What's your favorite thing to cook - the answer to both of those questions is BEEF SHORT RIBS! Checkout the video to find out why. Meet me in the kitchen and let's #makeithappen
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Shopping List:
2-3 lbs Beef Short Ribs (Bone in or Boneless - boneless ribs will cook faster)
2 cups red wine (cabernet or merlot)
2 cups beef broth
1 tbsp beef base
1-2 tbsps dijon mustard
2 tbsps tomato paste
2-3 carrots
2-3 stalks of celery
1-2 onions
2 bay leaves
rosemary and thyme
1 tbsp worcestershire sauce
1 tbsp low sodium soy sauce
salt, pepper, garlic, onion powder
Slurry: 2-3 tbsps corn starch + 1/4 cup cold water
Directions:
Begin by salting your short ribs 2-24 hours prior to cooking (preferably overnight). Heat your skillet over high head and add 1 tbsp avocado oil. Sear short ribs in batches until golden brown on all sides. Once all short ribs are seared, remove them and set aside. Reduce heat and add the celery, carrots, and onion. Sweat the veggies for 3-5 minutes and season with salt, pepper, garlic, onion powder. Add tomato paste and dijon mustard and mix to combine. Deglaze with red wine and bring to a boil for 2-3 minutes. Add short ribs to your pressure cooker or instant pot. Add the veggies and wine from the skillet to the pressure cooker along with 2 cups of beef broth. Season again and add worcestershire and soy sauce. Add fresh herbs and set for high pressure 55 minutes. (If using the oven, cover in a baking dish or dutch oven and bake at 325 for 3.5 hours or until fork tender.
How To Perfectly Braise Beef • Tasty
This braised beef is worth the wait. Learn how we make perfectly tender pieces using Kroger's freshest meat ????
Cantonese Braised Beef with Daikon Recipe
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Braised beef with Daikon Radish (萝卜炆牛腩) is a classic and popular dish in Cantonese cuisine. You can find it everywhere. In high-end restaurants, they served it as a centerpiece on the table. In fast food places, it is a popular take-out dish. It is so delicious that street food vendors even serve it as a snack. They give it to you in a paper cup. Oh, I used to get those all the time, miss it so much.
INGREDIENTS
To blanch the beef
2.5 lb (1.13 kg) of boneless beef stew meat
2-3 liters of water
1/4 cup of chinese cooking wine (Amazon link -
2 scallions
2 inches of ginger, sliced thinly
1/2 tbsp of sichuan peppercorn (Amazon Link -
To make the sauce
2 tbsp of Zhu hou paste (Amazon Link -
2 tbsp of hoisin sauce (Amazon Link - )
1.5 tbsp of peanut butter (Amazon Link -
1 tbsp of sichuan dou ban jiang (Amazon Link -
2 pieces of Fu ru AKA fermented bean curd (Amazon Link -
3 tbsp of sugar
To braise the beef
2 tbsp of cooking oil
6 cloves of garlic
2 inches of ginger, sliced thinly
1 pieces of star anise (Amazon Link -
2 pieces of bay leaves (Amazon Link -
1 of cinnamon stick (Amazon Link -
1 piece of aged tangerine peel (Product Link -
4 pieces of gan cao (甘草) (Amazon Link -
A small piece of dried galanga (Amazon Link -
A couple pieces of red dried chilies (Amazon Link -
4 tbsp of soy sauce (Amazon Link -
2 tsp of dark soy sauce (Amazon Link -
4-5 cups (1-1.25 liters) of water
1/2 tsp of salt or to taste
2 lbs (900 grams) of Chinese Daikon radish
Diced scallion as garnish
INSTRUCTIONS
Cut the beef into 1 inch cubed. You can use boneless beef rib, bone-in short ribs, shank, bottom Sirloin Flap, fatty brisket, oxtail, even beef tendon for this recipe.
Fill a big pot with water. Add the beef along with the Chinese cooking wine, scallions, ginger slices, and Sichuan peppercorns. Bring it to a boil then skim off all the scrum. Remove the beef from the pot and set it aside.
Combine all the sauce ingredients thoroughly and set it aside.
Add oil, garlic, ginger slices, star anise, bay leaves, cinnamon stick, orange peel, Gan Cao, dried Galangal, and red dried chilies to a heavy duty pot (preferably a clay pot, dutch oven, or cast iron pot). Stir over medium heat for a couple of minutes or until fragrant.
Add the sauce and sauteed for a few minutes to activate the flavor. Add the beef and continue to mix until every piece is well covered.
Add 4-5 cups of hot water and bring it to a boil. The amount of liquid should be able to cover the beef completely.
Add soy sauce to taste. Drizzle in some dark soy sauce for the color. Turn the heat to the lowest and let it simmer for 2 hours or until tender.
40 minutes before the beef is ready, double-peel the Daikon radish skin then cut it into big chunks. I found that the daikon radish in the USA is not as sweet as the ones that I had in China. It is more on the bitter side and it gives the soup an unbearable bitter after taste. The skin contains more bitter elements, so it is very important to double peel the skin.
Add the radish into a pot of boiling water and blanch for about 5 minutes to reduce the bitter taste. Transfer the radish into the clay pot. Give it a taste to adjust the flavor again because you want to be accurate after you added the daikon radish.
Continue to simmer for about 20 minutes. Serve with white rice or noodle.