Pro Tips
**Chef's Tips & Troubleshooting:**
- Let the oven fully preheat before putting the dish in for consistent cooking.
- Use a meat thermometer to check doneness rather than relying on cooking time alone.
- Pat the beef dry with paper towels before searing to achieve a good brown crust.
- Sear the beef on all sides over high heat until deeply browned before adding liquid for maximum flavor.
Cooking Tips
For the most tender results, cook low and slow — a gentle simmer (not a vigorous boil) breaks down connective tissue without drying out the meat. Taste and adjust seasoning toward the end of cooking. As liquids reduce, flavors concentrate, so what tastes balanced early may become too salty later. Check liquid levels halfway through cooking and add hot water or broth if needed. Long-cooked dishes can dry out or burn if left unattended.
Ingredient Substitutions
Beef alternatives: For stews, pork shoulder or oxtail provide similar richness. For steaks, try portobello mushrooms or cauliflower steaks for a vegetarian twist. Short on time? A pressure cooker (Instant Pot) can reduce cooking time by roughly half for most braised and stewed Filipino dishes. Reduce liquid slightly since less evaporates.
Storage & Reheating
Store in an airtight container in the refrigerator for up to 3–4 days. The flavors often deepen overnight, making leftovers even more delicious. Reheat on the stovetop over medium-low heat, adding a splash of water or broth if the sauce has thickened during storage. Microwave in 30-second bursts, stirring between each.
Brined Roast Beef
Brined roast beef — beef slow-roasted after a long brine for maximum juiciness. Slice thin and serve with gravy for a proper Sunday dinner.
Instructions
- Combine all the brining ingredients in a saucepan, except for the ice cubes. Mix well.
- Place the saucepan in a stovetop. Let boil and continue to cook for 2 minutes.
- Arrange the ice cubes in a large metal mixing bowl. Pour-in the boiling mixture in the mixing bowl. Stir.
- Meanwhile, place the beef inside a large resealable bag. Pour the brine mixture inside the bag. Seal and place inside the refrigerator. Let it brine for 16 to 20 hours.
- After brining the meat, discard the brine. Preheat oven to 375 Fahrenheit.
- Rub salt, pepper, and garlic powder all over the meat and then place it in a roasting rack.
- Roast the beef for 23 to 27 minutes per pound. Note: A 3 lbs. beef needs to be roasted for 69 to 81 minutes.
- Remove the meat from the oven. Let is rest for 12 to 15 minutes.
- Carve the roast beef. Serve.
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Pro Tips & Troubleshooting
- Let the oven fully preheat before putting the dish in for consistent cooking.
- Use a meat thermometer to check doneness rather than relying on cooking time alone.
- Pat the beef dry with paper towels before searing to achieve a good brown crust.
- Sear the beef on all sides over high heat until deeply browned before adding liquid for maximum flavor.
Cooking Tips
Taste and adjust seasoning toward the end of cooking. As liquids reduce, flavors concentrate, so what tastes balanced early may become too salty later.
Check liquid levels halfway through cooking and add hot water or broth if needed. Long-cooked dishes can dry out or burn if left unattended.
Substitutions
Short on time? A pressure cooker (Instant Pot) can reduce cooking time by roughly half for most braised and stewed Filipino dishes. Reduce liquid slightly since less evaporates.
Storage & Reheating
Reheat on the stovetop over medium-low heat, adding a splash of water or broth if the sauce has thickened during storage. Microwave in 30-second bursts, stirring between each.
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