Boiled beef with gravy and potatoes

November 19, 2009 • Hello. I am currently out of the country and unable to respond to comments and e-mails. Rest assured, however, that future posts have been scheduled so new recipes will go live almost everyday during my absence. I'll be back soon with lots of stories and photos. Ciao for now! ~ Connie

I like meat as much as the next carnivorous person but I really haven’t acquired the taste for partially cooked beef unless it’s sliced paper-thin, sukiyaki style. Oh, I eat my steak rare but it’s not something I crave for. And I like roast meat as well except that I find it inconvenient to have a chopping board on the dining table where the meat is sliced during the meal. I’m very Asian when it comes to serving food. I like the lauriat style where everything is placed at the center of the table and everyone helps himself. And that should explain why I like my roast-style beef served with the vegetables and gravy in one dish.

beef-gravy

This boiled beef with gravy and potatoes is very similar to the beef brisket swimming in gravy that I cooked a couple of years ago, an experiment probably borne out of laziness but which surprisingly turned out to be a hit among my friends. Needless to say, I have refined the recipe somewhat and I am convinced that this version is better than my older recipe.

Served 5 to 7.

Ingredients:

1-1/2 k. of beef crest (batok) in one piece
a bunch of leeks
1 tbsp. of peppercorns
2 cloves of garlic
500 g. of stewing potatoes, peeled and cut into wedges
1/2 c. of finely chopped onion
1 tsp. of grated garlic
1/4 c. + 2 tbsps. of butter
2 tbsps. of flour
salt
pepper

Melt the two tablespoonfuls of butter in a heavy bottomed pan. Brown the beef, rolling and turning it over for even browning. Pour in enough water to cover. Add the leeks, garlic cloves, peppercorns and salt. Bring to the boil, lower the heat, cover and simmer for two to 3 hours or until the beef is tender, turning it over halfway through the cooking time. Scoop out the beef from the broth and cool (chill, if you have the time). Cut into half-inch thick slices.

Strain the broth and measure two cups. If you don’t have enough broth, add water.

Melt the remaining butter in a pan (make that large enough to contain all the beef slices because you’ll be adding the beef later). Add the potatoes, chopped onion and grated garlic. Cook until the the vegetables start to brown. Add the flour all at once and mix well. Lower the heat, cover and cook for about five minutes.

Pour in the broth little by little, stirring as you go. Add more salt if necessary. Sprinkle some ground pepper too. Simmer, covered, until the potatoes are almost done. Add the beef slices, stir, and continue simmering until the beef is heated through.

Serve hot with rice or bread.

July 3, 2009  Print This Post   
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Comments

11 Responses to “Boiled beef with gravy and potatoes”
  1. Rasa Malaysia says:
    July 4, 2009 at 1:51 am

    Hey Connie – love the new and updated look on your site, it just gets better. :)

    Reply
  2. Marie (Abu Dhabi) says:
    July 5, 2009 at 7:10 pm

    Hi connie! i just want to check if i can use rib eye steak for this recipe? I’m not sure if i can find batok part of the beef here coz the people in the grocery usually cant speak english…would love to try this later tonight.

    regards,
    Marie

    Reply
  3. A says:
    July 5, 2009 at 7:12 pm

    Miss Connie, I highly suggest going to Puregold Grocery in front of Sta. Lucia. If you’re not shopping for hard-to-find condiments or ingredients, do check out its fish/meat section. I was able to buy Beef brisket for only 200 a kilo (it was still fresh!), compared to 230 or 260 in some shops. They also have good fish–we were able to buy whole mackerel (90 a kilo–practically the same as bangus), which was also very fresh at that time.

    As for fruits and vegetables, well, they have a poor (limited AND not-fresh) selection. :p

    Reply
  4. Gem M (QC) says:
    July 22, 2009 at 10:35 am

    Hi Ms. Connie! Thanks for this wonderful yet so easy recipe. My sister tried it last Sunday when we went home to visit our parents at Batangas and it was a hit! Yesterday, I tried to cook it myself and my hubby and kids love it too.

    Reply
  5. precy says:
    August 3, 2009 at 8:26 am

    I tried this recipe last night. It was really good! Two thumbs up! My hubby loved it. Thanks a gain Ms Connie for this wonderful recipe. Next time I will try to put some mushrooms on it… :-)

    Reply
  6. Ethel says:
    October 30, 2009 at 11:55 am

    Hi Ms. Connie,

    This is my first time to use leek. Should I chop it and discard the root?

    Thanks!

    Ethel

    Reply
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