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Braised Beef – Filipino/Chinese style

Get this simple recipe for braised beef for that savory-sweet tender chunks of beef that is rich in flavor and spices. This is a Filipino-Chinese version of braised beef similar to Chowking’s.

Simple Braised Beef Recipe


The first thing that pops into my mind, when I think of braised beef, is “Chowking”. It is a favorite Filipino-Chinese fast-food restaurant among Filipinos (myself included).

My favorite dish to order is their famous braised beef rice topping accompanied by Kangkong with bagoong (water spinach with shrimp paste) and hot soup (which used to be free but is now sold for a minimal amount of Php5 last time I was there).

So I guess, you can say that this is my attempt at replicating Chowking’s braised beef rice topping.

Simple Braised Beef

What is braising?

To quote Wikipedia: ” Braising (from the French word, “braiser”) is a combination-cooking method that uses both moist and dry heats: typically, the food is first seared 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 in the net requiring so many different spices and seasonings but I just stick to the basics, like star anise and cloves, and it was enough to do the trick. 

How to braise beef

Braising Vs. Roasting Vs. Stewing

Braising is a cooking technique that uses both moist and dry heat. Meat is first seared, wherein high heat is applied to the meat to brown the surfaces to build flavor. You can do it using a very hot pan or a grill. Liquid is then added during the second phase and temperature is turned to low and meat is to be cooked until it becomes tender and flavorful.

Roasting, on the other hand, uses only dry heat. It could be an open fire or oven. When you roast, you want to brown the surface of the food or meat to enhance the flavor. Typically, basting the meat with liquid or sauce throughout the roasting process is also done to increase the flavor.

Stewing is similar to braising, both use the low and slow way of cooking. However, unlike in braising where a little amount of liquid is needed, stewing requires that the meat and/or vegetables are fully submerged in the liquid.

Simple Braised Beef Recipe


What cuts to use for braised beef?

Braising is ideal for tenderizing tough cuts of meat that are also normally less expensive than the prime cuts. These are usually the parts of the cow that work harder, therefore the muscles and connective tissues are stronger.

With braising, the slow cooking part helps tenderize these muscles and tissues as it cooks for a long time at low temperature. The result is flavorful, fork-tender beef!

The ideal cuts for braising or pot roasting are:

  • Brisket – meat from the breast or lower chest of beef
  • Chuck – shoulder part
  • Round – from the rear leg of a cow. Bottom Round Roast
  • Short Ribs – come from the loin, chuck, or midrib area.

Chowking Style Braised Beef

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Chowking Style Braised Beef
4.88 from 8 votes

Braised Beef

Get this simple recipe for braised beef for that savory-sweet tender chunks of beef that is rich of flavor and spices. Inspired by Chowking's braised beef rice toppings.
Print Rate
Course: Main Course
Cuisine: Asian,Chinese,Filipino
Keyword: braised beef
Servings: 3
Calories: 409kcal
Author: Bebs
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes


  • 2 tablespoons oil
  • 1 medium onion - - chopped
  • 1-2 cloves garlic - - minced
  • 1 pound beef brisket - - cut into cubes
  • 2-3 cups water
  • 4 tablespoons soy sauce
  • 3-4 pieces star anise
  • 3-4 pieces cloves
  • 2 pieces bay leaves
  • 2 tablespoons brown sugar
  • 1/4 teaspoon ground pepper
  • 1 cup carrot - - cut round about an inch thick
  • 1/2 tablespoon cornstarch - - dissolved in 1/4 cup water
  • spring onions - - chopped, for garnish


  • Heat oil in a pot over medium heat. Then saute garlic and onion until slightly tender. Add the chunk of beef and sear the meat in hot oil on all sides, about 5-7 minutes total.
  • Add the rest of the ingredients except for the carrots, cornstarch and spring onions and bring to a simmer, cover pot with lid and turn the heat to low. Let it cook for 40-50 minutes or until the meat is fork tender. You may need to add some water if beef is not yet tender at this point.
  • Stir in the carrots and cornstarch mixture and boil the sauce for about 5 minutes or until reduced and becomes thick.
  • Serve on top of steamy rice bowls and garnish with some chopped spring onions.
Nutrition Facts
Braised Beef
Amount Per Serving
Calories 409 Calories from Fat 189
% Daily Value*
Fat 21g32%
Saturated Fat 4g20%
Cholesterol 93mg31%
Sodium 1509mg63%
Potassium 754mg22%
Carbohydrates 20g7%
Fiber 2g8%
Sugar 11g12%
Protein 35g70%
Vitamin A 7170IU143%
Vitamin C 5.9mg7%
Calcium 67mg7%
Iron 4.4mg24%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe? Tell us how it went. Tag us at @foxyfolksy or leave a comment and rating below.
Simple braised beef recipe for savory-sweet tender chunks of beef that is rich of flavor and spices. Inspired by Chowking's braised beef rice topping. |


Bebs here! I love to cook and try new things and DIY projects! And although I think of myself as a homebody, I like seeing other places from time to time.
If you are looking for a recipe and it ain't here, make a request and I will try my best to make it for you!

This Post Has 22 Comments

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  1. I am making this today and Im using half kilo chuck. My meat is already simmering for about an hour and liquid has been reduced to half but when I checked the tenderness of the meat, it is still very tough. What tips can you share to make the beef tender?

  2. 5 stars
    The recipe is just perfect and it is unfair not to say anything! This recipe reminds me of those special days when I get to eat in the restaurant near my workplace while I was a new employee and this recipe has the same taste. I am planning to revisit those old places when I finally go back home. Hopefully the restaurant (i just forgot the name) is still there.

  3. Hi Ms.Bebs,
    I really would like to try your recipe, but I was wondering if after searing the beef, could I just use a slowcooker and put all the ingredients in it?


  4. 5 stars
    Hi Bebs,
    I cooked this few days ago and it was delicious! I used gravy beef and cooked this in a slow cooker for 4 hours. I followed all the ingredients. And used 2 tablespoons corn flour because I wanted a thicker sauce. This is way better than chowking! Thank you!

  5. Thank you Bebs for posting this! I got a pack of beef but just as I suspected, the meat needed tenderizing (might be from the tough working muscles of the cow). I boiled the meat for at least two hours and reserved the broth, which I swapped for one cup of water.

    Hope to bump into you someday and maybe we can share cooking recipes together.
    Monica (Germany & Sweden)

  6. Thank you for this recipe! I am excited to try it. Could I use chuck roast meat instead of brisket? I do not have brisket on hand.

  7. 5 stars
    Hello! I will try this…
    You look like my high school teacher, pretty chef 🙂
    Thank you for your recipes… I’m just looking for some recipe for the chewy Kutsinta and found your blog, haven’t tried it yet hehehe
    more power and more recipes 🙂

  8. 5 stars
    Thanks for sharing your recipe. I too am a chowking braised beef lover. Not sure though if they still have it on their menu these days….more power to you!

  9. 4 stars
    I found the recipe for the braised beef in your blog, it was awesome as I was feeling a bit homesick for this type of dishes, and good thing I found this online! When I was young I really enjoyed the “chowking” braised beef and I must say this recipe hits the spot, thank you for providing this recipe! More power to you Bebs!

    PS. I was wondering what if I only have ground cloves? How much do I put in?

  10. 5 stars
    i’m a big fan of your blog now, because i have found this recipe of yours! 🙂

    i have a shortcut icon of your website on my desktop, so when i feel like being
    “Chef-y” for the hubby or him wanting to cook “Filo” foods, that he had grown to love (he’s Maori from New Zealand) your recipes are just a click away..

    It’s true that food brings people together.. Thanks Bebs, for sharing your talent to the rest of us.. Wishing you the best of everything.. xoxo

    lots of love from the Land Down Under!
    <3 <3 <3

    1. Hi Mya,
      What a very nice message and I am glad you like the blog and my recipes. Thanks for the support and regards back from Germany! ????????????

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