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“No Oven” Roast Beef
Tender beef shortplate simmered until fork-tender, then sliced and topped with creamy mushroom gravy. 👉 You can also bake it in the oven — read instructions in the Tips section below.
⏱️ 180 minutes • 👥 Serves 10 • 📊 Medium • 👨‍🍳 By Camille Colmenares
Sangkap (Ingredients)
☐2 kg Beef Shortplate Slab (or beef belly, kenchi, camto, or brisket boneless with fat)
☐1 whole white onion
☐1 small carrot
☐2 stalks celery
☐2 stalks Fresh rosemary
☐4 fresh Rock salt
☐4 fresh Pepper
☐1 cup hydrated dried shiitake mushroom
☐1/4 bar unsalted butter
☐3 tbsp flour
☐1 pinch fennel seed (optional)
☐250 ml all-purpose cream
How to luto (Cooking Steps)
1. Rost Beef: Put beef, onion, carrot, celery, rosemary, salt & pepper in a pot.
2. Add 5 cups of water.
3. Boil on low heat for 2.5 hours until beef is very tender.
4. Remove beef from the pot and separate the stock (set aside for gravy).
5. Let beef cool, then place in the fridge to firm up. (This prevents the meat from breaking when sliced.)
6. Once chilled, slice thinly.
7. Mushroom Gravy: Melt butter, whisk in flour to make a roux.
8. Slowly pour in beef stock + water while stirring.
9. Add mushrooms & fennel seed, simmer until thickened.
10. Stir in cream, season with salt & pepper.
Tips
Best Side Dish: Serve with mashed potato and buttered mixed vegetables for a complete meal. Oven Method: After boiling for 1 hr, wrap beef in foil and bake at 180°C for 30 mins. Then remove foil, increase heat to 200°C, and bake another 30 mins for a golden crust. Flavor Boost: Add Knorr seasoning and Worcestershire sauce to the gravy for deeper flavor.
Luto Time: 180 mins
Serves: 10
Medium

“No Oven” Roast Beef

Tender beef shortplate simmered until fork-tender, then sliced and topped with creamy mushroom gravy. 👉 You can also bake it in the oven — read instructions in the Tips section below.

Crafted By: Camille Colmenares

Menu
Sangkapsangkap list0/12 items
How to Cookhow to luto
1Rost Beef: Put beef, onion, carrot, celery, rosemary, salt & pepper in a pot.
2Add 5 cups of water.
3Boil on low heat for 2.5 hours until beef is very tender.
4Remove beef from the pot and separate the stock (set aside for gravy).
5Let beef cool, then place in the fridge to firm up. (This prevents the meat from breaking when sliced.)
6Once chilled, slice thinly.
7Mushroom Gravy: Melt butter, whisk in flour to make a roux.
8Slowly pour in beef stock + water while stirring.
9Add mushrooms & fennel seed, simmer until thickened.
10Stir in cream, season with salt & pepper.

Video Tutorial

Tipstips

Best Side Dish: Serve with mashed potato and buttered mixed vegetables for a complete meal. Oven Method: After boiling for 1 hr, wrap beef in foil and bake at 180°C for 30 mins. Then remove foil, increase heat to 200°C, and bake another 30 mins for a golden crust. Flavor Boost: Add Knorr seasoning and Worcestershire sauce to the gravy for deeper flavor.