California-style Braised Beef

Ingredients

In this California-style adaptation, we incorporate local ingredients and flavors to give the dish a unique twist. We use citrus juices, such as orange and lemon, to add a refreshing tanginess to the marinade. Fresh herbs like rosemary and thyme are added to enhance the aroma and infuse the meat with a hint of California's culinary heritage. Additionally, we incorporate seasonal vegetables like bell peppers and cherry tomatoes to add a vibrant touch to the dish. We alse have the original recipe for Adobong baka, so you can check it out.

• 2 pounds (900g) beef chuck, cut into cubes 2 pounds (900g) beef chuck, cut into cubes
• 1/2 cup (120ml) soy sauce 1/2 cup (120ml) soy sauce
• 1/4 cup (60ml) vinegar 1/4 cup (60ml) vinegar
• Juice of 1 orange Juice of 1 orange
• Juice of 1 lemon Juice of 1 lemon
• 4 cloves garlic, minced 4 cloves garlic, minced
• 1 onion, sliced 1 onion, sliced
• 2 bay leaves 2 bay leaves
• 1 teaspoon black peppercorns 1 teaspoon black peppercorns
• 1 teaspoon dried rosemary 1 teaspoon dried rosemary
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1 red bell pepper, sliced 1 red bell pepper, sliced
• 1 green bell pepper, sliced 1 green bell pepper, sliced
• 1 cup (150g) cherry tomatoes 1 cup (150g) cherry tomatoes
• Salt, to taste Salt, to taste
• Cooking oil Cooking oil

Nutrition

• Calories (kcal / KJ): 400 kcal / 1674 KJ
• Fat (total, saturated): 20g, 8g
• Carbohydrates (total, sugars): 10g, 4g
• Protein: 45g
• Fiber: 2g
• Salt: 2g

Preparation

1. 1.
   In a large bowl, combine soy sauce, vinegar, orange juice, lemon juice, minced garlic, sliced onion, bay leaves, black peppercorns, dried rosemary, and dried thyme. Mix well.
2. 2.
   Add the beef cubes to the marinade and toss to coat. Cover the bowl and refrigerate for at least 2 hours, or overnight for best results.
3. 3.
   Heat a large pot or Dutch oven over medium-high heat. Add cooking oil and brown the marinated beef cubes on all sides. Remove the beef from the pot and set aside.
4. 4.
   In the same pot, sauté the sliced bell peppers and cherry tomatoes until slightly softened.
5. 5.
   Return the beef to the pot and pour in the marinade. Bring to a boil, then reduce the heat to low. Cover and simmer for 2-3 hours, or until the beef is tender and the flavors have melded together.
6. 6.
   Season with salt to taste. Serve hot with steamed rice or mashed potatoes.

Treat your ingredients with care...

• Beef — Choose a tender cut like chuck for best results. Trim excess fat before cubing.
• Soy sauce — Use low-sodium soy sauce if watching sodium intake.
• Vinegar — Opt for apple cider vinegar or rice vinegar for a milder flavor.
• Bell peppers — Feel free to use a mix of different colored bell peppers for added visual appeal.
• Cherry tomatoes — If unavailable, you can substitute with regular tomatoes, halved.

Tips & Tricks

• For a smoky flavor, you can add a small amount of chipotle pepper or smoked paprika to the marinade.
• If you prefer a thicker sauce, you can mix a tablespoon of cornstarch with water and add it to the pot during the last 10 minutes of cooking.
• Leftovers can be stored in the refrigerator for up to 3 days and taste even better the next day as the flavors continue to develop.

Serving advice

Serve the California-style Braised Beef hot over steamed rice or mashed potatoes. Garnish with fresh herbs like parsley or cilantro for a pop of color.

Presentation advice

Arrange the beef cubes on a platter and surround them with the sautéed bell peppers and cherry tomatoes. Drizzle some of the flavorful sauce over the top and garnish with fresh herbs.