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How to Make Filipino Spiced Beef Stew Asian Cooking Recipe Cuisine
Recipe Makes for 4 Servings:
500 g (1 lb 2 oz) beef, diced
60 ml (2 fl oz/¼ cup) soy sauce
1 teaspoon freshly ground black pepper
55 g (2 oz/¼ cup) firmly packed soft brown sugar
2 onions, 1 chopped, 1 finely chopped
2 star anise
2 tablespoons oil
3 garlic cloves, chopped
3 tablespoons thinly sliced spring onion (scallion), to serve
Directions:
Put the beef, soy sauce, pepper, sugar, chopped onion and star anise in a large saucepan with 1 litre (34 fl oz/4 cups) water. Bring to the boil, then reduce the heat to low and simmer for 1 hour, or until the meat is tender (this will vary depending on the cut used). Allow the meat to cool in the liquid, then lift out the beef and reserve the stock.
Heat the oil in a large heavy-based frying pan over low heat. Add the finely chopped onion and garlic and cook until soft. Add the drained, cooked beef and cook, stirring, for a few minutes, then add the reserved stock and simmer until the liquid has thickened and reduced. Garnish with the spring onion and serve with rice
For the adventurous palate, a great side dish that compliments this recipe is Jaew Bong. Discover more about Jaew Bong, check out www.jaewbong.com.
500 g (1 lb 2 oz) beef, diced
60 ml (2 fl oz/¼ cup) soy sauce
1 teaspoon freshly ground black pepper
55 g (2 oz/¼ cup) firmly packed soft brown sugar
2 onions, 1 chopped, 1 finely chopped
2 star anise
2 tablespoons oil
3 garlic cloves, chopped
3 tablespoons thinly sliced spring onion (scallion), to serve
Directions:
Put the beef, soy sauce, pepper, sugar, chopped onion and star anise in a large saucepan with 1 litre (34 fl oz/4 cups) water. Bring to the boil, then reduce the heat to low and simmer for 1 hour, or until the meat is tender (this will vary depending on the cut used). Allow the meat to cool in the liquid, then lift out the beef and reserve the stock.
Heat the oil in a large heavy-based frying pan over low heat. Add the finely chopped onion and garlic and cook until soft. Add the drained, cooked beef and cook, stirring, for a few minutes, then add the reserved stock and simmer until the liquid has thickened and reduced. Garnish with the spring onion and serve with rice
For the adventurous palate, a great side dish that compliments this recipe is Jaew Bong. Discover more about Jaew Bong, check out www.jaewbong.com.
Enjoy..
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