Archive for category Beef

Sinigang na Corned Beef (Corned Beef in Sour Broth)

Here’s What You Need: 

1 (15 oz.) can palm corned beef
4 cups water
1-1/2 tablespoons tamarind soup base powder
2 tablespoons fish sauce (patis)
1 medium red onion, quartered
1 medium tomato, quartered
1 small white radish, peeled and sliced
1 green long chili pepper
1 small bunch of green long beans (sitaw), cut into 2 inch lengths
salt to taste
handful or two of swamp cabbage (kangkong), or spinach


Here’s How: 

In a large saucepan boil water, tamarind soup base and fish sauce. Add onions, tomatoes, radish, green long beans and chili peppers let it boil for 10 minutes. Add the corned beef  and simmer for another 5 minutes then add the swamp cabbage. Cover and remove from heat. Let it rest for 5 minutes before serving.

Advertisements

, ,

2 Comments

Bulalo (Beef Shank Soup)

Here’s What You Need: 

4 quarts (1 gallon) water
2 lbs. beef shank and shin bones
1 large onion, quartered
2 tablespoons black peppercorns
2 beef bouillon cubes
3-4 bunches bok choy (pechay)
1 lb. cabbage, quartered
1 large potato, cut into 8 pcs.
2 corn on the cob, cut into 2-3 inches long
1 bunch scallion
Salt  to taste

Here’s How: 

Wash the beef shanks and bones. Put in a big pot with 4 quarts of water. Slowly bring to a boil, reduce the heat and simmer for  1-1/2 hours, skimming off foam that floats on top of the broth when it starts to boil. Skim off foam several times before adding more ingredients.

When the meat is tender after 1-1/2 hours, add the onions, peppercorns, bouillon cubes, potatoes and corn. Continue to simmer for another 20-30 minutes. Add the remaining vegetables to the simmering stock and cook uncovered for another 10 minutes. Correct the seasoning with more salt or add more hot water if too salty for your taste. Remove from heat.

Place the bulalo (shank soup) in a deep serving platter and arrange the vegetables around them. Serve with patismansi on the side (1 tablespoon fish sauce and 1 tablespoon fresh lemon juice).

, , , , , , , , ,

1 Comment

Picadillo Soup

Here’s What You Need: 

3 tablespoons extra virgin olive oil
2 cloves garlic, minced
1 small white onion, chopped
1 medium tomato, chopped
2 tablespoons fish sauce (patis)
1 cup ground pork
1 cup ground beef
1/2  teaspoon black pepper
1 bay leaf
4 cups water
2 tablespoons oyster sauce
1 large potatoes, peeled and diced
5 bunches bokchoy (pechay) rinsed and roughly chopped

Here’s How: 

In a medium size pot, heat oil and saute garlic until lightly golden brown. Add the onions until it becomes transparent and followed by the tomatoes. Season with fish sauce. Add the ground beef and ground pork. Make sure to break any lumps so the meat will be cooked evenly.

Stir in the oyster sauce the bay leaf and season with black pepper. Cover and simmer for 10 minutes or until meat is cooked through. Add water and let it simmer for 10 minutes.

Add the potatoes season with salt if necessary and let it boil for 5 minutes then drop the bokchoy  and cover. Turn off the heat and let it rest for 5 minutes before serving.

, , , , , , , ,

Leave a comment

Spicy Beef Caldereta

Here’s What You Need: 

1/4 cup olive oil
3 cloves garlic, minced
1 medium white onion, chopped
2 medium tomato, chopped
2 tablespoons fish sauce (patis)
2 lbs. beef, cut into cubes
1/2 cup (4 oz can) liver spread
2-3 cups beef stock
1 bay leaf
4 tablespoons tomato paste
1/2 cup green olives
1 medium red bell pepper, cut in one inch length
1 medium green bell pepper, cut into one inch length
1 large potato, cut into 6-8 pcs
4 red chili peppers (siling labuyo), minced
2 teaspoons cornstarch, dissolve in 1/4 cup water
1/3 cup light cream
1/2 cup shredded cheddar cheese
salt and pepper to taste

Here’s How: 

Heat the olive oil in a casserole. Saute garlic, onions and tomatoes over medium high heat. Season with fish sauce (patis). Add the beef  and saute for another 5 minutes until the meat is no longer red. Stir in the liver spread, bay leaf, tomato paste and beef stock.  Turn down the heat to low and let it simmer until beef is tender.

Add the olives, green and red bell peppers, potatoes and chili peppers (labuyo). Cook for another 5 minutes. Add the cream, cheese and cornstarch. Stirring continuously while adding the cornstarch and the sauce becomes thick.  Season with salt and pepper. Cover and let it simmer for 10 minutes. Remove from heat.

Transfer into a platter and serve with steamed white rice.

, , , , , , ,

Leave a comment

%d bloggers like this: