RSS Feed (xml)
Beef and Beer Stew - Filipino Style
"This is a hearty beef stew. Beer adds a sweetness and malty flavor to the beef." You can use alcohol or non-alcohol.
Ingredients:
1/2 kg beef short ribs cut-up to serving portions
1/4 cup beer
1 1/2 cups pineapple-orange juice
2 tbsp MAGGI Savor
3/4 cup pimiento cut into cubes
1 piece 11g MAGGI Beef Broth Cube dissolved in
1/4 cup water
3 small saba bananas sliced diagonally and fried
1 cup kamote, sliced and fried
Procedure:
1. Combine all ingredients except saba and kamote in saucepot.2. Cook covered over very low fire for 1 hour until beef is tender, stirring occasionally.
3. Stir in fried saba and kamote just before serving.
Source http://www.nestle.com.ph
Lengua Estofada - Ox Tongue
Lengua Estofada is usually served for fiesta or celebrations not only because it is bit costly rather i takes time to clean it thoroughly, to rid it of excess muscles and to tenderize it.
Ingredients:
- 2 1/2 lb. ox tongue
- 1/2 cup flour
- 1/2 cup olive oil
- 6 gloves garlic, crushed
- 2 medium onions, chopped
- 1 sm. can tomato sauce
- 1 tbsp. vinegar
- 1/2 cup white wine
- 1 bay leaf
- 2 tbsp. soy sauce
- 1 tbsp. brown sugar
- salt and pepper
- 1 cup whole mushrooms
- 1/2 cup pitted olives
- Boil water and put ox tongue. Boil for 10 minutes.
- Scrape off the white stuff and rinse.
- Dip tongue in flour and brown in olive oil. Set aside.
- In the remaining oil, saute garlic, onions, and the rest of the ingredients except mushrooms and olives.
- Add tongue and simmer until tender. Slice tongue into individual portions.
- Thicken sauce with 2 tbsp. flour.
- Add the mushrooms and olives.
- Season with salt and pepper.
- Pour sauce over the sliced tongue.
Kare-kare Oxtail
Ingredients:
- 1 oxtail (3-5 lbs.)
- 5 tbsps, oil
- 5 cloves garlic, crushed
- 1 medium sized onion, sliced
- water from 1/4 cup achuete, soaked
- 1 banana heart, sliced crosswise
- 2 bundles Chinese long bean (sitaw), cut into 2-inch pieces
- 4 eggplants, cut into 1/2 inch slices
- 1/3 cup rice, toasted brown in a pan and ground to a powder
- 1/2 cup peanut butter
- salt and pepper to taste
- MSG (optional)
- Cut oxtail into 3 inch pieces.
- Boil once and discard water. Boil again until tender.
- Saute garlic and onion in oil.
- Add achuete water, sauteed garlic and onions to meat and bring to a boil.
- Add vegetables and enough water to make a sauce.
- Add the powdered rice and peanut butter dissolved in 3/4 cup water into the meat.
- Season with salt, pepper and MSG.
- Serve with Bagoong Alamang on the side.
Bagoong Alamang
Ingredients:
- 2 cloves garlic crushed
- 1 small onion sliced
- 1 small tomato sliced
- 4 tbsps. alamang
- Saute garlic, onions and tomato in a little oil. Add alamang.
- Saute for another minute.
Ingredients:
- 1 kg Beef
- 1/2 Head of garlic
- 1pc whole onion - cut to 4
- 1pkg small of tomato sauce
- 1/4 kg sweet potato
- 3 pcs Banana - saba
- 1/4 kg Cabbage or pechay
- 1 ts Whole black pepper
- Optional grabansus, string bean
Instructions:
- Boil the beef with 1 litter of water until tender
- Add onion, garlic, pepper and tomato souse
- Add banana, cabbage and sweet potato
- For more flavor season with salt or fish sauce
- Serve hot
Kaldereta is a dish popular in the Philippines, especially in Luzon island. Its common ingredients are cuts of pork, beef or goat with tomato paste or tomato sauce with liver spread added to it. In Metro Manila it is more commonly added with potatoes but in other regions such as Southern Tagalog provinces, it is simply the sauce and the cuts of meat that are used. There are other meats that can also be used such as chicken but pork, beef and goat are the three more popular cuts of meat used.
From Wikipedia, the free encyclopedia
Ingredients of Kaldereta:
1 kilo beef, cut into chunks
-
1 big can (350g) liver spread or ground liver
-
5 onions, minced
-
5 cloves garlic, minced
-
6 tomatoes, sliced
-
1 cup tomato sauce
-
3 green peppers, diced
-
3 red peppers, diced
-
4 pieces hot chilli peppers, minced
-
3/4 cup grated cheese
-
2 cups beef stock or water
- 1/4 cup cooking or olive oil
Instructions for Kaldereta:
-
In a casserole, sauté: garlic and onions in oil. Then add tomatoes, red & green pepper and chilli peppers.
-
Add in the beef, tomato sauce, liver spread and water or stock. Salt to taste and let simmer for at least 1 hour or until the beef is tender.
-
Add cheese and olives (optional) and continue to simmer until the sauce thickens.
- Serve with plain rice
-
Instead of beef, goat’s meat (kambing) can be used. If goat’s meat is used, marinate the meat in vinegar, garlic, salt and pepper for at least 15 minutes.
-
For a special kaldereta, do not use water or beef stock. Use an equivalent weight of onions to the beef (1 kg of onions : 1 kg of beef). The onions will serve as water to the dish.
Filipino Mechado ( Beef )
Ingredients of Mechado :
1 kilo of beef cut into chunks
-
1/8 kilo of pork fat cut into strips
-
4 onions, peeled and quartered
-
5 medium potatoes, quartered (optional: fried)
-
1 medium sized carrot, sliced in 1/2″ sections
-
2 red bell pepper, sliced
-
2 cups beef stock or 2 bouillon cubes dissolved in water
-
3 bay leaves (laurel leaves)
-
1/4 -cup vinegar
-
2 cups tomato sauce or 1/2 cup tomato paste
-
1 cup soy sauce
-
salt & pepper to taste
Instructions for Filipino Mechado ( Beef ):
-
Cut an incision on the beef chunks and insert a pork strip in the middle (mitsa)
-
In a casserole, combine the beef (with the fat), tomato sauce, soy sauce, bay leaves and beef stock. Bring to a boil and simmer until the beef is almost tender
-
Add the vinegar and let boil for a minute or two
-
Add the potatoes, onions, carrot, and bell pepper
-
Let simmer until potatoes and carrots are cooked - occasionally stir to thicken sauce
- Serve hot with white rice
Tips:
-
Pressure cook the beef with the beef stock for faster cooking time.
-
Fry the potatoes before adding to the casserole.
- Add 2 to 3 tablespoons of olive oil and stir when the mechado dish is almost done for added flavor.
Ingredients:
Estimated time to prepare and cook: 50 minutes
3/4 kilo tender pork or beef steaks, sliced
-
1 tablespoon kalamansi or lemon juice
-
5 tablespoons soy sauce
-
3 cloves of garlic
-
1 small piece ginger, crushed
-
1/2 teaspoon ground black pepper
-
1/2 cup onions, sliced in rings
-
4 tablespoons cooking oil
Beef Adobo with Creamy Sauce Recipe, Tender beef chunks stewed in vinegar made tastier with NESTLE All Purpose Cream
Preparation Time: 15 minutes
Cooking Time: 1 hour
Servings: 3 - 4
Beef Adobo with Creamy Sauce Ingredients: |
- ½ kg beef camto, cut into serving portions
- ½ cup vinegar
- ¼ cup MAGGI Savor, Chiligarlic
- 1 whole black peppercorns
- 1 piece bay leaf
- 1 tbsp chopped garlic
- 1 11g MAGGI Beef Broth Cube
- 1 cup water
- 1 tetrabrick 250ml NESTLE All Purpose Cream
- 1 11g MAGGI Beef Broth Cube
- 2 pieces siling panigang
- salt to taste
Resource: http://www.pinoyrecipe.net/
