Beef Pares

Beef Pares

Ingredients:

1/2 kilo beef brisket, cut into large cubes
1/2 cup soy sauce
1 tbsp. sugar
2-3 cloves garlic, chopped
1 small size onion chopped
1 small bundle spring onion, chopped
1-2 pcs. star anise
1/4 cup cornstarch
salt and pepper
cooking oil
garlic fried rice for 4-6 servings
For the Soup

1 small bundle spring onion, cut into 2” length
1 medium size onion, quartered
1/2 head garlic, chopped
2-3 slivers of ginger
1 tsp peppercorns
 
Cooking Instructions
 
Place the beef in a big sauce pan, add enough water to cover the meat. Bring to a boil let boil for 2 to 3 minutes. Drain the beef and discard the liquid, rinse meat off scum. Return the beef in to the sauce pan, add enough water for the soup for 4 to 6 servings. Add in all the soup ingredients, add salt to taste.

Bring to a boil and simmer for 1 to 1 1/2 hours or until the beef are tender.

Separate the meat from the broth, keep aside meat. Using a sieve, filter out the broth off the residue, return the beef soup to the sauce pan, keep hot until ready to serve. In a separate sauce pan sauté garlic and onion until fragrant.

Add in the boiled beef and stir cook for 2 to 3 minutes. Add in the soy sauce, sugar and star anise, stir cook for another 1 to 2 minutes. 
Add in 1 1/2 cup of the broth bring to a boil and simmer for 3 to 5 minutes. 
Season with salt and pepper to taste. 
Thicken sauce with cornstarch dissolved in 1/2 cup of water, cook for another minute or two.

Serve with garlic fried rice and the reserved beef soup, garnish braised beef and soup with chopped spring onion.


DISCLAIMER:  cookingpinay.blogspot.com is a Filipino food blog that features Filipino recipes from various sources around the web. We claim no credit for any images, texts, recipes and videos posted on this blog unless otherwise mentioned.

Beef Pares

Beef Pares

• ½ k. of beef (brisket, flank, short ribs or shank), cut into two-inch cubes
• 6 cloves of garlic
• 1 whole onion
• 1 thumb-sized piece of ginger (wash and scrub, no need to peel)
• 1 tsp. of whole black peppercorns
• 1 star anise
• 1 bay leaf
• 1 tsp. of five-spice powder
• 4 tbsps. of soy sauce
• 4 tbsps. of rice wine
• 1 tsp. of rice wine vinegar
• 2 tbsps. of white sugar
• salt, to taste
• 1 tbsp. of tapioca or cornstarch
• cooked rice, to serve
• toasted garlic bits, to garnish
• fried onion slices, to garnish
• snipped scallions, to garnish

Cooking Instructions:

1. Place the beef in a cooking pot. Cover with water. Place over high heat and boil for five to ten minutes or until the meat is no longer red. Throw out the water and rinse the beef to remove all traces of scum.
2. Rinse out the pot, replace the beef and cover with water once more. Add the garlic, onion, ginger, peppercorns, star anise, bay leaf and five-spice powder. Pour in the soy sauce, rice wine and rice wine vinegar. Stir in the sugar. Simmer gently for two hours or until the meat is very tender.
3. Halfway through the cooking, taste the broth and add salt. Do not be tempted to add more soy sauce instead of salt; otherwise, the broth will turn too dark.
4. When the beef is done, scoop out the meat and transfer to a large bowl. Keep hot.
5. Strain the broth then pour back into the pot. Turn on the heat and bring to a simmer.
6. Dissolve the starch in 2 tbsps. of water. Pour into the simmering broth. Cook, stirring, until thickened and clear.
7. Add the beef to the sauce; simmer for another 10 minutes.
8. To serve, fill a bowl with rice. Arrange several pieces of beef on top. Drizzle with a few tablespoonfuls of sauce. Garnish with toasted garlic, fried onion slices and snipped scallions.

Beef Adobo with Coconut Milk

Beef Adobo with Coconut Milk

3 lbs stewing beef chuck, cubed

³⁄₄ cup white vinegar

1 head garlic, peeled and crushed

¹⁄₂ cup soy sauce

4 bay leaves

1 ¹⁄₂ tablespoons whole black peppercorns

1 tablespoon fresh ground black pepper

1 tablespoon sugar

4 tablespoons vegetable oil

1 tablespoon salt or 1 tablespoon patis

1 (12 ounce) can coconut milk

Cooking Instructions:

·  In a large pot combine the first 8 ingredients: beef, vinegar, garlic, soy sauce, bay leaves, peppercorns, ground pepper and sugar.

·  Let stand for 2 hours (traditional method is room temperature, I put in in the refrigerator).

·  Bring mixture to a boil then simmer about an hour or until the meat is tender.

·  Heat oil in a large skillet. Use a slotted spoon to spoon out garlic from beef mixture. Add garlic to skillet and cook until brown. Use slotted spoon to add the beef to the skillet with garlic and continue to cook, stirring, until it is browned on all sides.

·  Add salt or patis to taste and the coconut milk. Add the sauce from the pot that the beef simmered inches Cook for 5 more minutes.

·  Good served with rice.

DISCLAIMER:  cookingpinay.blogspot.com is a Filipino food blog that features Filipino recipes from various sources around the web. We claim no credit for any images, texts, recipes and videos posted on this blog unless otherwise mentioned.

Adobong Bulalo

Adobong Bulalo (Beef Shank Adobo)

Ingredients

• 1½ lbs. beef shank
• 1½ teaspoon whole peppercorn
• 4 pieces dried bay leaves
• 7 cloves garlic, crushed
• 6 teaspoons soy sauce
• 3½ teaspoons white vinegar
• 1 teaspoon granulated white sugar
• 2 cups water
• 3 tablespoons cooking oil

Cooking Instructions

1. Heat the cooking oil in a pan.
2. Add in the garlic when the oil becomes hot. Cook until the color turns light brown.
3. Put-in the beef shank. Pan-fry each side for 1 minute or until it browns.
4. Pour-in the soy sauce and water. Add the whole peppercorn and bay leaves. Bring to a boil.
5. Reduce the heat to simmer. Cover and simmer for 60 to 90 minutes or until the beef is tender.
6. Remove the cover. Add the vinegar and sugar. Let it boil and then stir. Cook for 3 to 5 minutes more.
7. Transfer to a serving plate. Serve with warm white rice.
8. Share and enjoy!

source: http://panlasangpinoy.com

DISCLAIMER:  cookingpinay.blogspot.com is a Filipino food blog that features Filipino recipes from various sources around the web. We claim no credit for any images, texts, recipes and videos posted on this blog unless otherwise mentioned.

Beef Adobo

Beef Adobo

Ingredients:
 
2-3 tbsp vegetable oil
4-6 short ribs
salt and freshly ground black pepper
250ml chicken stock
250ml coconut milk
180ml sherry vinegar
180ml dark soy sauce
2 tsp light brown sugar (optional)
1 star anise
1 head of garlic, peeled (roughly 20 cloves)
2-3 bay leaves
3 Birdseye chillies

Cooking Instructions:  

salt and freshly ground black pepper
spring onion tops, shredded, to serve
steamed rice, to serve
Heat oil in a large sauce pan over a medium heat. Fry ribs until lightly browned all over. (Roughly 10 minutes.) Remove ribs and set aside.
Tip out any excess oil. Add stock and scrape up any of the caramelised sticky bits. Add coconut milk, vinegar, soy sauce, sugar (if using), star anise, garlic, bay leaves, and chillies. Return ribs to pan. Bring to boil and then simmer, covered, for about 2-3 hours, until the meat is tender. Skim off any fat if necessary.
Season to taste.
You can serve the ribs on the bone. But I prefer to strip the meat away from the bone; (it tends to break up into big meaty chunks). Return meat to the stew and heat through before serving with a steamed white rice, topped with a little shredded spring onion tops.

www.marmadukescarlet.blogspot.co.uk

DISCLAIMER:  cookingpinay.blogspot.com is a Filipino food blog that features Filipino recipes from various sources around the web. We claim no credit for any images, texts, recipes and videos posted on this blog unless otherwise mentioned.

Adobo-Style Beef Stew In The Slow Cooker

Adobo-Style Beef Stew In The Slow Cooker

Ingredients:

2 lbs. stew beef (chuck)
Flour, about two tablespoons (Omit if gluten-free)
5 tablespoons soy sauce
5 tablespoons vinegar (I used white vinegar)
1/2 onion, diced 2 garlic cloves, minced
1 tablespoon ginger, grated
2 tablespoons honey or brown sugar
2 bay leaves
Water or broth (try to use low-sodium)

Cooking Instructions: 

1. Preheat large skillet to medium-high.
2. Place beef in a large bowl and dust with enough flour to lightly cover each piece. Stir pieces around so they’re evenly coated.
3. Drop stew beef in hot vegetable oil and brown on a couple of sides. Try your best to leave the excess flour in the bowl. Brown beef in two batches if necessary. Overcrowding your pan will steam the meat instead of brown it.
4. Add browned beef to crock pot.
5. Add soy sauce, vinegar, onion, garlic, ginger, honey, and bay leaves to the crock pot. Add enough water to cover the bottom of the crock pot. I added about 1 1/2 cups. Stir.
6. Cook on low for 7-8 hours or until the beef is perfectly tender. If you are home, stir the stew occasionally. Some of the pieces that stick to the edges of the crock pot become dry.
7. When the stew is finished, let the stew sit on warm long enough for the fat to rise to the top. Gently skim off with a spoon. A little sheen is ok! Taste for seasoning and adjust as necessary.
8. Serve with your favorite grain and vegetable.

source: http://jenieats.com 


DISCLAIMER:  cookingpinay.blogspot.com is a Filipino food blog that features Filipino recipes from various sources around the web. We claim no credit for any images, texts, recipes and videos posted on this blog unless otherwise mentioned.

Beef Adobo Salpicao

Beef Adobo Salpicao

Ingredients

1 cup thinly sliced shallots (4 to 6 large)

1/4 cup canola oil

1/4 cup olive oil

1 1/2 pounds top sirloin steak, cut into 3/4-in. chunks

3 large garlic cloves, minced

1 bay leaf

3/4 teaspoon freshly ground black pepper

2 tablespoons soy sauce

2 tablespoons coconut vinegar* or 4 tsp. cider vinegar 

Cooking Instructions:

1. In a 12-in. frying pan over medium heat, cook shallots in oils, stirring often, until deep golden, 7 to 8 minutes. With a slotted spoon, transfer shallots to paper towels. Discard all but 2 tbsp. oil from pan.
2. Increase heat to high. Add beef to frying pan; cook until browned on underside, 1 to 2 minutes. Stir in garlic and bay leaf. Turn meat; when second side is brown, stir in pepper, soy sauce, and vinegar. Boil until reduced by half, 1 to 2 minutes. Spoon meat into a bowl and top with shallots.
*Look for coconut vinegar in the Asian food aisle of your grocery store or buy it at an Asian market.

source:  http://www.myrecipes.com

DISCLAIMER:  cookingpinay.blogspot.com is a Filipino food blog that features Filipino recipes from various sources around the web. We claim no credit for any images, texts, recipes and videos posted on this blog unless otherwise mentioned.


 

Beef Adobo

Beef Adobo

Ingredients

• 1 kilo beef (cut into 2" cubes)
• ½ cup vinegar
• ½ cup soy sauce
• 1 clove garlic, minced
• ¼ tsp. salt
• 1 Tbsp. sugar
• ½ tsp. ground pepper
• 1 bay leaf
• 10 peppercorns
• ⅓ cup of cooking oil

Cooking Instructions :

1. Combine all ingredients in a saucepan and marinate for 30 minutes.
2. Simmer and cover tightly for an hour or until meat is tender.
3. Drain and set aside. Heat cooking oil in a skillet and brown meat on all sides.
4. Transfer to a serving dish. Pour off all remaining oil from skillet.
5. Put sauce and cook for a few minutes more. Pour sauce over meat, and serve.
6. Garnish with tomatoes and parsley. Serve hot. Good for 6 persons.

source : http://www.panlasangpinoymeatrecipes.com

DISCLAIMER:  cookingpinay.blogspot.com is a Filipino food blog that features Filipino recipes from various sources around the web. We claim no credit for any images, texts, recipes and videos posted on this blog unless otherwise mentioned.

Emperor’s Beef Stew

Emperor’s Beef Stew 

(serves 4 – 6)

• ½ cup chopped white onions
• Half a garlic bulb, minced
• 1 to 2 pieces dried laurel/bay leaves
• Freshly cracked pepper, to taste
• 1 to 1 ½   kg beef shanks, cooked and softened in a pressure cooker (make sure to read manufacturer’s instructions)
• 3 tablespoons oyster sauce
• 3 tablespoons hoisin sauce
• ¼ cup soy sauce
• A scant ¼ cup rice wine or gin
• 2 ½ cups water
• 2 pouches Del Monte Pineapple tidbits (115 grams each)

Cooking Instructions: 

1.  In a pot large enough to hold the beef, sauté onions, garlic, bay leaves and pepper in oil. Add the beef and sauté until lightly brown.
2. Add oyster sauce, hoisin sauce, soy sauce, rice wine and water. Simmer over low heat for 30 minutes to soften the beef more.
3. Add the pineapple tidbits with the syrup and cook for 5 more minutes. Remove from heat and serve warm with rice. Enjoy!

source :  the Hungry Giant

Sinigang na Baka

Sinigang na Baka

• 3-4 Beef Shanks (already pre-cut and individually wrapped found at Wegman's or your local grocery store or butcher shop)
• or
• 2 lbs of Beef Chuck (although I must say beef with bones are better for this type of soup)
• 1 large Vidalia Onion, chopped
• 3 cloves of garlic, minced
• 2 Tomatoes, sliced
• 1 Packet of Sinigang - Tamarind Seasoning (Knorr Brand-found in Asian markets - some even have a Taro flavor added)
• Ground Pepper and a few black peppercorns
• The following vegetables are to be steamed or boiled:
• A bunch of Bokchoy or quartered Cabbage
• Green Beans or Long String Beans (Sitaw)
• 2-3 Potatoes, quartered
• 4-5 Taro roots, halved
• Fish Sauce

Cooking Instructions:

1. Place beef shanks in a large stock pot, fill it with water. Let it come to a full boil. Discard the first boil, then fill it up with water again. This time add the tamarind seasoning, black pepper and whole black peppercorns, onions, garlic and tomatoes. Continue to let it boil while until beef are nice and tender, skimming the top off with any froth from the soup. By doing this, it will make your broth clear as a crystal ball!
2. On a separate pot/steamer, let all the vegetables (except for the potatoes and taro root) steam for a few minutes, usually for 8 to 10 minutes. For the potatoes and taro root, boil them separately until they are soft. Set the cooked vegetables aside.
3. To serve this soup, simply pour the broth and pieces of meat or shank in a big bowl, then add some of the steamed and boiled vegetables. Serve with a bowl of steamed rice and a side of fish sauce for seasoning.

Beef Pochero

Beef Pochero

• 2 lbs. of chuck roast, cut into 1" cubes
• Salt and Pepper
• Flour
• 1-2 lbs. bone marrow or ham bone
• Olive Oil
• 2 Plantains or Saba, cut into
• 2 Chorizo (Spanish Sausage), sliced
• 1 medium-sized Onion
• 4 cloves of Garlic
• 8 cups of Water
• 2 Tomatoes, sliced
• 1 can Tomato Paste
• 1 tsp Peppercorms
• 2 Bay Leaves
• 3-4 Potatoes or Sweet Potatoes, quartered
• 2 cups Carrots, sliced
• 1 /12 cups Chick Peas (Garbanzos)
• 1 1/2 cups Frozen Green Peas
• 1 head of Cabbage, cut into wedges
• 1 bunch of String Beans, cut into 2-3" length (optional)

Cooking Instructions:

1. Heat 2 Tbsp of olive oil in a large saucepan or Dutch oven. Lightly brown the sliced plantains, then set aside. Toss in sliced chorizo and fry them up until golden brown. Remove from oil and set aside.
2. Cut chuck roast into 1" cubes, pat dry with paper towel. Season with salt and pepper and lightly dredge them in flour. Brown beef cubes in the same oil/drippings. Add onions and garlic. Once they are translucent, add the browned chorizo, water and bone marrow. Bring to a boil, skim the fat/scum off from the top layer. Add plantains, peppercorns, bay leaves, tomatoes and tomato paste. Continue to boil until meat is tender. Add chick and green peas. Let it simmer on low heat for a couple of hours, stirring occasionally.
3. Boil water in a separate stock pot with strainer. Boil cut potatoes first, halfway through cooking add carrots and lastly, add cabbage wedges and/or string beans in the end. Simmer for another 10-12 minutes. Drain, cover and set aside.
4. To serve: add a wedge of cabbage, pieces of carrots and potatoes in a large bowl, then scoop beef stew over it. Serve with a side of rice. Enjoy!

NILAGANG BAKA

NILAGANG BAKA

• Beef Shanks
• Water
• Salt
• Peppercorns, ground and whole
• Bay leaves
• Small red potatoes, boiled
• Cabbage, quartered and steamed
• Long String Beans, cut into 2" strips and steamed
• Fish Sauce with freshly squeezed kalamansi (Philippine lemon) as condiment

Cooking Instructions:

1. Place beef shanks in a large stock pot. Lightly season with salt. 
2. Bring to a full boil over high heat. Discard the first boiled water. 
3. Fill stock pot with water again. Season with salt and peppercorns (ground and whole). Add bay leaves. Let it boil again over medium-high heat, skimming off the foam (or what I call dirt) that surfaces on the top. Do this periodically as the broth continues to boil. Keep boiling it until the meat is soft and tender. Season to taste or as needed.
4. In another stock pot with steamer, boil potatoes first (without the steamer) until slightly cooked. 
5. Add the quartered cabbage and long string beans in the steamer then add it to the pot of boiling potatoes (remove excess water or enough water for steaming). 
6.  Serve the shank in broth with the boiled potatoes and steamed veggies in a big bowl. This is great eaten with steamed rice and a side of fish sauce with fresh kalamansi juice as a condiment.

Adobong Baka

Adobong Baka

Ingredients:
1 k. beef brisket cut into serving pieces
1 thumb size ginger, sliced
1/2 head garlic, crushed
1 tsp. peppercorns
1/2 c. vinegar
1/4 c. soy sauce
3 pcs. bay leaf
2-3 pcs. sili
salt and pepper
cooking oil

Cooking Instructions:

In a frying pan stir fry beef in batches until color changes to golden brown and start to sizzle. I a saucepan put in fried beef, pour in 6-8 c. of water, vinegar and soy sauce. Add ginger, garlic, peppercorns and bay leaf. Bring to a boil and simmer in medium heat for 30-45 minutes or until tender, add water as necessary and remove scum that rises. Add in sili, season with salt and pepper to taste and continue to simmer until liquid is reduced to almost dry. Serve hot with a lot of rice.

See other related adobo recipe.

source : http://www.overseaspinoycooking.com

DISCLAIMER:  cookingpinay.blogspot.com is a Filipino food blog that features Filipino recipes from various sources around the web. We claim no credit for any images, texts, recipes and videos posted on this blog unless otherwise mentioned.

Bistek Tagalog

Bistek Tagalog

• 1 lb beef sirloin- sliced into strips
• 1/4 cup soy sauce
• 1 piece lemon or 3 pieces calamansi
• 1/2 tsp ground black pepper
• 3 cloves garlic-crushed
• 1 large onion-sliced into rings
• 1 large potato- sliced into strips
• 3 tbsp cooking oil
• salt to taste

Cooking Instructions:

• Marinade beef in soy sauce, lemon(or calamansi), and ground black pepper for at least 30 minutes
• Heat the cooking oil in a pan then stir fry the onion rings until the texture becomes soft. Then set aside.
• In the same pan fry the potatoes. Then set aside.
• Fry the marinated beef (without the marinade) until color turns brown. Then set aside.
• Put-in the garlic then saute for a few minutes
• Pour the marinade and bring to a boil.
• Put in the fried beef and simmer for 15 to 20 minutes or until meat is tender. Add water as needed.
• Add the stir-fried onions and some salt to taste.
• Garnish with fried potatoes before serving.

Hot Tip:

• You can also use pork strips instead of beef. Try it!
• You can also garnish it with lemons or stir-fried green peas.

Source: Lahat Sarap

Morcon

Morcon


1 lb. beef round rouladen (about 4 pieces)
1/8 c. soy sauce
1 tbsp. lemon or calamansi juice
1 small onion, chopped
1 garlic clove, chopped
1 small bay leaf
1/2 c. tomato sauce
ground black pepper
1 hard-boiled egg, sliced
1 whole sweet pickle, quartered lengthwise
1 piece chorizo bilbao, cut in 8 lengthwise
1 thin carrot, quartered lengthwise or 8 baby carrots
strips of red pimientos
4 pieces cheddar or queso de bola cheese sticks, about 3 by .5 inches
2 tbsps. butter

Cooking Instructions:

1. Using a sharp, long knife make thin strips about 8-10 inches in width and 4-6 inches in length and an eight of an inch thick.  There’s no need to get it paper-thin, it’s harder to roll up when the meat is cut too thin.
2. Marinate the beef in the next 7 ingredients.  
3.Cover and leave overnight in the refrigerator.
4. Next, lay out the rest of the ingredients on a plate. 
5. On a long chopping board, lay out one piece of the beef and add a slice each of the egg, chorizo, cheese, pimiento, pickle, carrot and bacon on one end. 
6. Roll tightly and secure with kitchen twine.  Repeat.

TIP:  Make sure you lay your strips of filling parallel to the grain of the meat.
7. Heat a wok or stockpot with a bit of olive oil over medium heat. Brown the roulades on all sides. Put in the marinade with the meat.  
8. Add a cup of water.  Bring this to a boil and allow to simmer for an hour. Check for seasonings.
9.Remove roulades from the pot and allow to cool.   Meantime, strain and reduce the cooking liquids to about half a cup.  Add a tablespoon or two of butter and take off the heat.
10. When your morcon rolls are cool, cut off kicthen twine.  Slice thin and arrange on a plate.  Serve with the sauce on the side.