Happy Lunar New Year! Braised Beef has been a staple in Chinese restaurants in the Philippines so for Chinese New Year I have decided to share my recipe for Braised Beef. But one thing unique in this recipe is a fusion of East and West since I used red wine for braising.
You need:
half a kilo of beef cubes (brisket makes the best beef cut)
2 cups of red wine
salt according to taste
6 tablespoon of cooking oil
1 teaspoon of ginger cut into thin strips (julienned)
half an onion, diced
3 cloves of garlic, crushed and diced
3 cups of beef broth
1/2 cup of soy sauce
2 tablespoon of sugar
2 pcs star anise
1 carrot, sliced
and a lot of patience
Marinate the beef in red wine and salt and leave in the fridge for 24 hours.
The next day, strain the marinade from the beef thoroughly. Keep the marinade for braising later. In a large and shallow pot with a cover, fry the beef in cooking oil and make sure to have both sides browned. The secret is to fry them far apart (about an inch) from each other so that there is even heat distribution to the beef pieces. Fry them in batches if the pot can not accommodate frying the beef all at once. Add more oil if it dries out. After the beef has been fried put them in a plate and set them aside. Do not line the plate with paper towel so that you can use that beef flavor that would settles down on the plate. Trust me that is the good part.
On the same oil that you used for frying, saute the aromatics. Starting with the ginger until fragrant, then the onions until transparent and lastly the garlic. Let it sizzle for a minute. Bring the beef (and any drippings that is on the plate) back into the pot and saute with the aromatics. This would be a great time to scrape that beef and marinade that settled in the pan during the frying process. Season with soy sauce and sugar. Put in the marinade, star anise and beef broth and let it boil. Cover the pot and lower the heat. I let it go down to simmering heat. This is now the start of the slow braising process. I allowed about 4 to 5 hours or until the beef is tender, stirring it constantly every hour. The slow cooking also allows the alcohol to evaporate. The test is when you pinch the beef with a fork it easily pulls apart. On the last hour of braising, put in the sliced carrots.
Serve on top of steaming hot rice and enjoy. Pair it with your favorite red wine.
Hello there,
ReplyDeleteYour blog caught our team's attention and would like to add your blog to the Top Food Blog list in http://www.mytaste.ph/ . Your blog is impressively BEAUTIFUL and it deserves to be included on the Top list!! Great recipes!! We will feature your blog and we will make a lot of shout out about your foods and recipes on our fan pages so that people and our 3million users worldwide will be able to check it on our site.
Mytaste is a dual-function site, a recipe search engine and an online social networking service providing thousands of recipes collected and shared by people around the globe from different blogs and website. This is a social platform for foodies and blogs/sites owners like you and it helps to reach more people, get more visibility on the web and share/save recipes. Some of the top food blogs receive at least 10,000 visits from us on a weekly basis.
Since your blog is English with recipes that Filipinos and Asians could enjoy, we would like to invite you to add your food blog to the list. Here where you can add your blog http://www.mytaste.ph/join_top_food_blogs
EXPOSE YOUR BLOG!!!The World deserves to know how great a cook you are.
Kind Regard
Ricky
info@mytaste.ph