This Filipino braised beef stew is everyone’s comfort food! It’s so flavorful and the meat is cooked until fork-tender. Make sure to serve this with fried garlic rice and soup!
Serves 3 to 4.
INGREDIENTS:
Set A:
- 2 pieces medium onion, chopped
- 5 cloves garlic, smashed
- 5 thumb-sized ginger, sliced
- 1 kilogram beef brisket or chuck, cut into cubes
- 10 cups water
- Salt, to taste
Set B:
- 4 cloves garlic
- 1 small onion, minced
- 4 pieces star anise
- 1 piece cinnamon bark or ½ teaspoon cinnamon powder
Set C:
- ½ cup soy sauce
- 4 tablespoons oyster sauce
- 3/4 cup brown sugar
- 1 teaspoon ground black pepper
- 5 cup beef stock (from Set A)
- 4 tablespoons cornstarch
- ¼ cup water
- 1 tablespoon sesame oil
Garnish:
- Fried garlic chips
- ¼ cup spring onions, chopped
Chef Tatung’s Tips:
- If you want to add tendons to this recipe, cook tendons separately. Add cooked tendons and its cooking liquid towards the end of the cooking process. Tendons dissolve into water if overcooked.
- Add a shot of Chinese rice wine to the boiling liquid in Set A for more flavor.
