Description
A refined take on the Filipino classic, this dish features silky, fall-apart beef in a slightly sweet soy sauce jus, enhanced by star anise and garlic.
Ingredients
Scale
- 2 lb (900 g) beef chuck, cut into 1½–2 inch cubes
- 1 large yellow onion, thinly sliced
- 6 cloves garlic, smashed
- 2-inch piece ginger, lightly crushed
- 1/2 cup (120 ml) low-sodium soy sauce
- 3 cups (720 ml) beef broth (hot)
- 2 tbsp brown sugar, packed
- 3 whole star anise
- 1 tsp black peppercorns, cracked
- 1 tbsp fish sauce (optional)
- 2 tbsp vegetable oil for searing
- 1 tbsp toasted sesame oil
- 1/2 cup fried garlic, crispy
- 2 scallions, finely sliced
- Pickled cucumber or atchara for garnish
Instructions
- Pat the beef dry and season lightly with salt and cracked pepper. Heat oil in a Dutch oven over medium-high heat until shimmering. Sear beef in batches until deeply browned on all sides.
- Remove seared beef and reduce heat. Add onion, garlic, and ginger; sweat until translucent, about 3–4 minutes.
- Return beef to pot, sprinkle brown sugar, and caramelize briefly. Deglaze with a splash of hot beef broth.
- Add remaining broth, soy sauce, star anise, and cracked peppercorns. Simmer, then braise on low heat for 2–2½ hours.
- Once tender, remove lid and reduce the liquid to a glossy jus. Taste and adjust seasoning if necessary.
- Finish with toasted sesame oil and fold in sliced scallions.
Notes
Serve with jasmine rice or garlic fried rice and garnish with crispy garlic and scallions. Store leftovers airtight in the fridge for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 150 minutes
- Category: Main Course
- Method: Braising
- Cuisine: Filipino
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 700mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 80mg