Pro Tips
**Chef's Tips & Troubleshooting:**
- For beef stew, let it cool completely and refrigerate overnight — the flavor deepens significantly.
- Let the cooked beef rest for 5-10 minutes before slicing to keep the juices sealed inside.
- For oxtail or beef shanks, the connective tissue needs prolonged simmering to become gelatinous and tender.
- Season beef stew with fish sauce instead of salt for a deeper umami character.
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.
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.
Sous Vide Strip Steak
Sous vide strip steak — cooked precisely in a water bath, then seared for a perfect crust. Restaurant-quality steak at home, every single time.
Instructions
- Pour enough water in a heat-safe food storage container or a pot. Set the sous vide cooker and the preheat to 133F.
- Arrange strip steak in a resealable freezer bag. Take all the air out of the bag using the water displacement method. Seal the bag.
- Soak the freezer bag with steak into the container. Sous vide cook it for 3 hours.
- Remove the steaks from the bag. Let it cool down. Rub salt and pepper all over it. Let it stay for 5 minutes.
- Heat the grill (set it to high preferably). Quickly grill one side of the steak until it turns brown. Turn it over and do the same step on the opposite side. Note: It only takes a few minutes to grill the steaks since these were already cooked
- Transfer to a serving plate. Serve with mashed potato or any side dishes that you like.
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Pro Tips & Troubleshooting
- For beef stew, let it cool completely and refrigerate overnight — the flavor deepens significantly.
- Let the cooked beef rest for 5-10 minutes before slicing to keep the juices sealed inside.
- For oxtail or beef shanks, the connective tissue needs prolonged simmering to become gelatinous and tender.
- Season beef stew with fish sauce instead of salt for a deeper umami character.
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.
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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