BRAISED BEEF LEG (Beinfleisch)

To braise means to cook in a little sauce that gets absorbed by the seafood or meat turning it highly flavorful. In Asia, the sauce in which fish, chicken or meat is braised is always supplemented with herbs, spices and aromatics. So, basically, you put some sauce in the pan, you add the herbs, spices and aromatics, you add the fish, chicken or meat, you cover the pan and leave everything to simmer.


* 1 3/4 kg. beef leg
* 2 thumb-sized ginger
* 2 large onion
* 1 whole garlic
* 4 tbsps. brown sugar
* 1/2 cup soy sauce
* 4 tbsps. chilli sauce
* 5 tbsps. cooking oil
* salt
* 2 cups of water




Chunks of pan-fried eggplants are cooked to tenderness in a sauce made with chili sauce, garlic, onions, oyster sauce, soy sauce, some sesame oil, sugar and pepper. A great side dish for broiled, grilled, or baked meat, chicken or seafood like my steamed crabs with dunking sauce!
There are several varities of eggplant. The most common in the Philippines is about 8 to 12 inches long and 2 to 3 inches in diameter. You can always cut the eggplants differently according to your preferences. Note that the size affects the length of cooking time.


* 4 pcs. eggplant
* 200 g ground beef
* 1 onion roughly chopped
* 4 cloves garlic, minced
* 1 tbsp. sugar
* 2 tbsps. soy sauce
* 1 tbsp. chilli sauce
* 1/8 cup water
* 1tbsp. oyster sauce
* some sesame oil
* some vegatable oil for frying ground meat


1.) Cut off the tips of the eggplants and slice into halves lengthwise. Cut each half into 3-4 pieces.
Heak a wok or skillet. Pour in the cooking oil until it starts to smoke, add ground beef, saute onion and garlic stir to blend well until ground beef is done.

2.) The eggplants to the skillet or wok, sugar, soy sauce, chilli sauce oyster sauce, water and toss to coat each piece with sauce. Lower the heat, cover and simmer for about 5 minutes or until eggplants are fully cooked and almost all of the liquid has been absorbed. Turn off the heat, Drizzle sesame seed oil over the cooked eggplants and give the dish a final stir. Serve hot and ENJOY with steamed crabs!



Braising is a cooking technique in which the main ingredient is seared, or browned in fat, and then simmered in liquid on low heat in a covered pot. My family loves very much this techniqeu of cooking, because of the sauce. So, basically, you put some sauce in the pan, you add the herbs, spices and aromatics, you add the fish, chicken or meat, you cover the pan and leave everything to simmer.
It’s so simple, one wonders why not many people take advantage of the braising method of cooking.


* 1 whole fleshy fish
( I used Sea bream or Meerbrasse)
* 4 slices of ginger
* 1 tsp. koriander powder
* 3 tbsps. of fish sauce (patis)
* 3 tbsps. vinegar
* 3 tbsps. honey
* 1 pc. spring onion, cut into rings
* 2 tbsps. oyster sauce
* some water


*** 1. ) In a pot, put all together the ingredients and fish except onion rings and cover. Simmer until fish is done, garnish with spring onion and serve hot…….ENJOY!



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