Get this simple braised beef recipe for savory-sweet tender chunks of beef that are rich in flavor and spices. This is a Filipino-Chinese braised beef dish similar to Chowking’s.
When I think of braised beef, the first thing that comes to mind is “Chowking.” Filipinos love this Filipino-Chinese fast-food restaurant (myself included).
WHY THIS RECIPE?
- It’s simple to make and only takes 15 minutes of active cooking time.
- There is no need for browning! Cooking will be much easier and less messy as a result.
- I’ll add a secret sauce to make your braised beef even more delicious right away.
- The finished dish is rich and well-balanced, with buttery tender meat.
WHAT IS BRAISING?
According to Wikipedia, “braising (from the French word “braiser”) is a combination-cooking method that uses both moist and dry heats.
Typically, the food is seated 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 on the internet that called for a slew of different spices and seasonings, but I stuck to the basics, such as star anise and cloves, and it was plenty.
INGREDIENTS AND SUBSTITUTIONS
- Both shin of beef and beef cheek (also known as ox cheek) are excellent cuts for this Asian beef recipe. Sliced brisket or braising steak can also be used.
- Rice-based Chinese cooking wine is widely available online and in Asian supermarkets. In a pinch, dry sherry or vermouth can be substituted!
- In this recipe, I used Sukrin Gold, but soft brown sugar or other sweeteners can also be used.
WHAT WINE SUITS BEEF?
This braised beef dish is saucy and savory. It’s perfect for a light refreshment at a party or as part of a weeknight dinner.
If you like spicy things, you can also use green pepper instead of green chili. This dish would also benefit from sesame seeds and scallions as garnishes.
This boldly flavored braised beef necessitates a red wine that can compete with the intensity of the dish.
The following are the best full-bodied red wines to pair with this dish:
- Bordeaux red
BRAISING VS. ROASTING VS. STEWING
Braising is a method of cooking that employs both moist and dry heat. Meat is first seared, which involves applying high heat to the meat to brown the surfaces and build flavor.
You can do it in a hot pan or on a grill. During the second phase, liquid is added, the temperature is reduced to low, and the meat is cooked until tender and flavorful.
Roasting, on the other hand, only makes use of dry heat. It could be a fire or an oven. You want to brown the surface of the food or meat when roasting to enhance the flavor.
To enhance the flavor, the meat is typically basted with liquid or sauce throughout the roasting process.
Stewing is similar to braising in that both use a low and slow cooking method. However, unlike braising, which requires only a small amount of liquid, stewing requires that the meat and/or vegetables be completely submerged in the liquid.
WHAT CUTS TO USE FOR BRAISED BEEF?
Braising is excellent for tenderizing tough cuts of meat that are less expensive than prime cuts. Because these are the parts of the cow that work the hardest, the muscles and connective tissues are stronger.
The slow cooking part of braising helps tenderize these muscles and tissues because it cooks for a long time at a low temperature. As a result, the beef is flavorful and tender to the fork!
The following cuts are ideal for braising or pot roasting:
- Brisket is beef meat from the breast or lower chest.
- Chuck – shoulder section
- Round – from a cow’s back leg. Roasted Bottom Round
- Short ribs are derived from the loin, chuck, or midriff.
HOW TO CUT BEEF FOR BRAISING?
Do not remove the fat. That is the most important thing. The fat will keep the lean meat from drying out during cooking, resulting in a more tender product.
As you can see, the brisket cut I used is extremely fatty.
- So that the lean meat would have some fat attached, I split the meat down the middle of the fat layer.
- The meat was then cut into 2″ (5 cm) chunks as evenly as possible.
- During the cooking process, much of the fat will be melted away. But don’t be concerned. When you’re finished cooking, simply skim the oil off the surface of the liquid. If the fat attached to the lean meat bothers you, simply trim it off the cooked beef.
HOW DO YOU COOK BRAISED BEEF FROM SCRATCH?
- It’s incredibly simple to prepare this tasty beef shank. Simply sear the beef shank thoroughly before adding water and seasonings and braising for 20 minutes. For detailed step-by-step cooking instructions, see Recipe. Here are the essential steps:
- Before cooking, soak the beef in cold water. Cut the beef shank in half. To make it easier to cook, cut the beef shank vertically into halves.
- Before braising, sear the beef shank. Heat a wok over medium-high heat for 2 minutes. Stir in a small amount of cooking oil, green onions, and ginger slices for 15 seconds, or until fragrant. Cook the beef shank flat for 1.5 minutes before flipping and cooking the other side for 1.5 minutes.
- 20 minutes of braise after searing the beef, add the water and the remaining seasonings to the wok. It’s worth noting that the water barely covers the beef shank. Combine the seasonings with the water, cover, and cook for 10 minutes on medium-high heat.
- After 10 minutes of braising, reduce the heat to low and flip the beef shank to cook for another 10 minutes on the other side. The glass lid makes it easier to keep an eye on what’s cooking inside the wok.
- For the wok, I use two different types of lids. If I’m steaming in a wok, I use a dome-shaped lid to make more room for steaming hot air.
- Allow the braised beef shank to cool. Turn off the heat after braising the beef shank for 20 minutes. In the wok, flip the beef shank and mix it with the juice. Allow them to rest for 10 minutes in the remaining braising juice.
- After that, remove them from the pot, place them on a plate, and allow them to cool to room temperature before slicing into thin slices. Once the beef shank has cooled, cut it into thin slices, garnish with cilantro, and drizzle with the juice/sauce left in the wok before serving.
HOW TO SERVE?
I strongly advise making the braised beef ahead of time and storing it in the fridge overnight before serving. The sauce will be more flavorful, and the meat will be more flavorful.
I like to serve the beef with the sauce over steamed rice with steamed vegetables on the side. The vegetables will be delicious dipped in the braising sauce.
Some of the braising liquid can also be used to cook vegetables like napa cabbage, daikon radish, cauliflower, baby bok choy, and broccoli. It couldn’t be easier to prepare a well-balanced meal!
CAN I COOK THIS RECIPE STOVE-TOP?
Yes, you can cook this Asian braised beef recipe on the stovetop. Follow the steps outlined in the recipe.
Instead of using a slow cooker, heat a heavy bottomed pot (such as a dutch oven pot) over medium heat.
Bring to a boil, then reduce to a low heat. Cover and simmer for 3-4 hours, or until the beef is tender. Remove the pot cover and stir occasionally.
FAQs Simple Braised Beef Recipe
How long does it take to braise stew meat?
Cook, covered, over low heat on the stovetop or in a 300°F oven, until the meat is fork-tender. 1 1/2 to 3 hours in the oven.
How long should stew meat cook?
Cook, scraping the pan with a wooden spoon to loosen any browned bits, over medium-high heat. Combine the beef, beef broth, and bay leaves in a mixing bowl. Bring to a boil, then lower to a low heat. Cook, covered, for 1 1/2 hours, skimming broth occasionally, until the beef is tender.
What is braised beef made of?
Tender braised beef made simple in a Dutch oven with chuck roast, onions, celery, carrots, and fresh herbs in beef broth with a splash of red wine. This goes great with creamy mashed potatoes and Easy Sweet Maple Dinner Rolls.
Do you cover meat when braising?
Cooking the meat with steam speeds up the process but results in less flavorful meat and sauce. The exposed meat can also roast and brown in an uncovered oven braising. It does, however, imply that you should turn the meat every now and then during cooking to ensure even browning and moist meat.