Beef Caldereta is a Filipino Kaldereta Recipe that uses beef. Caldereta or Kaldereta is a classic filipino dish in which every filipino household has its own version in cooking this recipe. Caldereta can be cooked with pork, goat, beef or chicken and stewed in tomatoes but the most exotic and traditional of the kaldereta is the goat kaldereta recipe.
One of my favorite Filipino dishes is the Kaldereta or Caldereta. It is a hearty meat dish using chevon (goat meat), beef, or pork combined with potatoes, carrots, tomato sauce, and liver spread or liver paste. This is a popular dish served during special occasions and a regular in every Filipino cookbook.
My family loves Beef Kaldereta and I must say that my wife is an expert in cooking this dish. As special at it may seem, preparing something like this takes some time and patience but it is all worth the wait. I would recommend the presence of a pressure cooker though to save some time in making the meat tender.
Saute have 3 large onions (chopped) and bawang- (10 cloves, minced)
Tract that large chunks of beef shoulder, 4 pounds
Put a little 1/2 cup soy sauce, 1 large can of tomato sauce, 15 dried bay leaves and 6 cups of water
Boil until tender-
Apply 2 cans of SPREAD- LIVER (about halfway though the cooking process)
Add 1 cup green olives (pitted)
Add the potatoes cut into large pieces like in the pic.
Add the carrots, same size like potatoes
Uncover and simmer until veggies are soft and sauce is thick.
Add red and green bell pepper (cut into large pieces)
Put a little sugar and hot sauce.
Done!
I have cooked this recipe many time its good and very comforting. Love it!
Beef pochero is one of the varieties of pochero. The original pochero recipe use pork as the main ingredient and it is one of the well known Filipino dishes. Although beef pochero also use the rest of the ingredients as the original pochero, there are also variation of how the saba bananas or plantain bananas are prepared. Some recipes fry the bananas first before adding in the dish but some just throw in the raw bananas in the pot while cooking.
Beef Pochero is a Filipino Stew similar to that of “Beef Nilaga“. This dish is complimented by the sweetness of the saba banana, and a unique sour blend is brought-in by the tomato sauce. A very enticing dish that is worth craving for; beef pochero brings out the delightful taste of our Spanish influence.
This Beef Pochero is straightforward. All you have to do is have all the ingredient on hand and follow the recipe step by step. Note that aside from the tomato sauce and banana, the chorizo de Bilbao and chick peas are determine the outcome of this dish. It is recommended that you have these ingredients available. Chinese link sausages can be used as a replacement for chorizo though.
I enjoy eating pochero because of its nice taste. It is best eaten warm along with white rice. Sometimes, I add a little fish sauce dip to add a little saltiness to it.
Ingredients:
1 lbs boneless ribs, sirloin cut into desired pieces
1 sm can tomato sauce
1 big size potato, quartered
1 sweet potato, quartered
1 carrot, cut in chunks
1 sm head cabbage,quartered
1/4 kl chinese cabbage/pechay
3 pcs plantains/saging saba, peeled and cut
green bean, optional
chorizo/chinese sausage, optional
1 onion, minced
4 cloves garlic, minced
1/4 tsp fish sauce/patis
cooking oil
Cooking preparation:
In a skillet, fry the plantains and potato in 3 minutes. Set aside.
In a bowl, mash one fried plantain. Set aside.
In a stock pot, stew the beef until tender. Strain the beef and set aside.
Save the broth.
Saute the garlic and onion in a saucepan. Add the beef and stir fry with fish sauce for 3 mins.
Add the tomato sauce and simmer for 5 minutes.
Pour the broth and at first boil, add the potato, sweet potato, carrot and the plantains.
Let boil for 10 minutes. Add the mashed plantain and mix well.
Add cabbage and parboil for 3 minutes.
Add chinese cabbage and remove from fire after 2 minutes or until the chinese cabbage is done.
Serve hot with steamed rice. Enjoy!
For a quick but gourmet meal try this Chinese beef stir fry with carrots and broccoli, tasty and easy to prepare,Great recipe for Easy Beef and Broccoli (With Carrots). Easy dinner idea. Best of variations of this recipe.
A delicious beef stir fry recipe with purple sprouting broccoli, at 427 calories Jamie's beef stir fry is a nutritious and tasty meal.
For a quick meal, try this simple, tasty, healthy and easy to prepare beef stir fry!Coating:
2 tbs cornstarch
2 tbs water
1/2 tsp garlic powder
Main Ingredients:
1 lb beef round steak/strips
4 cup broccoli
1 sm onion
2 medium carrots, sliced
2 tbs vegetable oil
Sauce:
1/3 cup soy sauce
2 tbs brown sugar
1 tsp ground ginger
1 tbs corn starch
1/2 cup water
Procedure:
Coating: In a bowl, combine corn starch, water, and garlic powder.
Mix until smooth. Toss beef in this mixture.
Sauce: In a bowl, combine soy sauce, brown sugar. ground ginger, corn starch and water. Mix until smooth.
In a large skillet or wok over medium high heat, stir fry beef in l tbs oil until beef is browned.
Remove and keep warm.
Stir fry broccoli, carrots, and onion in the remaining oil. Add beef and sauce.
Cook about 3 minutes, continuously stirring to ensure even cooking.
Serve immediately with boiled rice. Enjoy!
Beef Mechado is a type of stew with tomato sauce. This dish is somewhat similar to other Filipino dishes such as the Kaldereta (caldereta), Estofada (or Estofado), and as well as the Afritada because of the base ingredient used (which is tomato sauce).
If we look closely, there are differences such as the manner of cooking or preparation and ingredients used. I enjoy eating tomato based dishes especially if beef is used. However, the time needed to tenderize the meat tests my patience. Good thing I was able to buy a reliable pressure cooker to solve my problem.
I acknowledge the fact that slow cooked meals are still the best but sometimes we need to improvise our cooking methods to suit our busy lives.
Try this Beef Mechado Recipe.
Yield: 4 to 6 ServingsINGREDIENTS
2 pounds beef stew meat, cut into 2-inch cubes
½ pound pork fat, cut into thin strips
¼ cup oil
2 medium potatoes, peeled and quartered
2 medium carrots, peeled and cut into 2-inch cubes
1 onion, peeled and chopped
5 cloves garlic, peeled and minced
juice of 1 lemon
¼ cup soy sauce
1 cup tomato sauce
2 cups water
2 bay leaves
1 small green bell pepper, seeded and cut into cubes
1 small red bell pepper, seeded and cut into cubes
salt and pepper to taste
INSTRUCTIONS
Cut a thin incision in the center of each beef cubes and gently insert a strip of pork fat. Set aside.
In a pot over medium heat, heat oil. Add potatoes and carrots and cook until lightly browned. Remove from pot and drain on paper towels.
Remove oil from pot except about 2 tablespoons. Add onions and garlic and cook until limp. Add beef and cook, stirring occasionally, until lightly browned.
Add lemon juice and soy sauce and continue to cook for about 2 to 3 minutes. Add tomato sauce and water. Bring to a boil, skimming scum that may rise to top. Add bay leaves. Lower heat, cover and cook for about 1-1/2 to 2 hours or until beef is tender. If drying out before beef is tender, add additional water in ½ cup increments as needed.
Add potatoes and carrots and continue to cook until potatoes are tender and sauce is reduced. Add bell peppers and continue to cook for about 1 to 2 minutes or until tender-crisp. Season with salt and pepper to taste. Serve hot.
Caldereta with Cheese Magic Sauce (Party). Beef Caldereta gets an extra boost of cheesy to enliven meal time with your loved ones.
Caldereta with Cheese Magic Sauce. Beef Caldereta gets an extra boost of cheesy to enliven meal time with your loved ones.
Beef Kaldereta is a popular Filipino dish that is served during parties and holidays. It traditionally uses goat meat as the main ingredient but beef, chicken or pork may be used instead. Tomato sauce, onion, liver spread, bell pepper and cheese are the usual secondary ingredients used. In this recipe, beef was used and carrot, green peas and potato are added to the usual vegetables used. The beef was first marinated and then browned before being slowly cooked in a tomato sauce mixture. Liver spread was used to thicken as well as flavor the sauce.
This Beef Kaldereta dish was so good and delicious. Furthermore, the meat was so tender and full of flavor. My family and I enjoyed this wonderful dish for lunch on Sunday. We took some to a dear friend who was not feeling well lately. I was hoping this appetizing dish would cheer him up. And I am glad it did!
Ingredients4 cloves Garlic (crushed)1 pc (medium) Onion (sliced)
½ kg Beef Short Ribs (cut up)
¼ cup Liver Spread
150 grams Potato (cut into chunks)
1 pc Laurel
1 pc Siling Labuyo (sliced)
½ cup Green Peas (cooked or frozen)
1 pc (small) Red Bell Pepper (cut into strips)
1 pc (small) Green Bell Pepper (cut into strips)
1 pouch (200 grams) Del Monte
Original Style Tomato Sauce
¼ cup Del Monte
Cheese Magic Sauce
Sauté garlic, onion and beef until beef turns light brown. Add liver spread, stir then add 1½ to 2 cups water and simmer until tender.
Add tomato sauce, potato, laurel leaf, ½ teaspoon iodized fine salt (or ½ tablespoon iodized rock salt), ¼ teaspoon pepper and siling labuyo. Cook for 10 minutes.
Add green peas and bell peppers. Continue simmering until cooked. Add Cheese Sauce. Simmer once.
Makes 5 servings
Place ribs in a 5 to 6 quart stock pot with the 2 wedged onions, 4 tablespoons of the soy sauce, pepper and star anise.
Bring all to a boil. Reduce heat to medium low, cover and let simmer in meat juices until ribs are tender when pierced, about 1 1/4 hours. Stir occasionally.
I went to a Filipino supermarket yesterday for my weekly food. In this pork dish, pieces of spareribs are braised in a sweet and tangy. Recipe have gone perfect because of marinate process & reserved liquid used to cook.
6 pounds pork or beef spareribs
2 medium onions, cut into wedges
1 medium onion, finely chopped
6 tablespoons soy sauce
1/4 teaspoon ground black pepper
6 whole star anise pods
1 tablespoon vegetable oil
1 tablespoon grated fresh ginger
1/2 cup honey
2 tablespoons brown sugar
1 tablespoon Worcestershire sauce
1 tablespoon lemon juice
Directions:
Place ribs in a 5 to 6 quart stock pot with the 2 wedged onions, 4 tablespoons of the soy sauce, pepper and star anise. Bring all to a boil. Reduce heat to medium low, cover and let simmer in meat juices until ribs are tender when pierced, about 1 1/4 hours. Stir occasionally.
Meanwhile, heat oil in a medium skillet over medium heat. Add remaining chopped onion and saute, stirring often, until onion is soft. Blend in the ginger, honey, sugar, Worcestershire sauce, lemon juice and remaining 2 tablespoons of soy sauce. Cook all together, stirring, until well blended. Remove from heat.
Preheat oven to 400 degrees F (200 degrees C).
Using tongs, remove ribs from stock pot and arrange in a single layer in an 11×16 inch baking dish. Brush evenly with the honey mixture and bake in the preheated oven, basting often with pan drippings, about 30 minutes or until ribs are well glazed.
Ampalaya con Carne is simply sauteed ampalaya with beef slices, which is one of the popular ways to serve and appreciate the bitter gourd or bitter melon.
My version is different because rather than just sauteing in garlic and onion with some beef slices, I added some ingredients typically found in Chinese cooking.
I was never a fan of ampalaya growing up, but knowing that it is good for you, might as well tweak it so my kids will somehow develop an acquired taste to it.
I cut the ampalaya and put coarse salt generously(just like in pickling), set aside for at least 30 minutes to sweat its (bitter)juices. Then I rinsed off the salt with hot water.
However, if you prefer it to be 'as it is' - bitterness and all, you can skip the salting part.
I sauteed it with beef, seasoned with oyster sauce with star of anise, ginger, and a little bit of brown sugar.
Ampalaya-Con-Carne-Front. Ampalaya con Carne is a dish composed of beef strips and ampalaya – this is also known as beef with ampalaya.
1/2 kg beef sirloin
2 cups sliced bitter gourd (ampalaya)
1 medium sized onion, sliced
1 tbsp ginger, julienned
1 tbsp garlic, minced
3 tbsp soy sauce
1 tbsp sesame oil
1 tbsp cornstarch mixed in 2 tbsp water
1 tsp ground black pepper
1/2 cup water
salt to taste
cooking oil
1. Cut and slice beef thinly.
2. Soak sliced ampalaya in salted water for 5-10 minutes to lessen the bitter taste. Wash, drain, and set aside.
3. Marinate beef with soy sauce, ground black pepper, cornstarch mixed with water and sesame oil mixture for half an hour or more.
4. Pan fry the marinated beef until it turns medium dark brown (3 minutes on each side). Set aside.
5. On a separate pan, sauté the garlic, onion, and ginger for 5 minutes or until onion is translucent.
7. Add soaked ampalaya and stir fry for 3 minutes. Then add beef and half cup water, bring to a boil and simmer for another 5 minutes or until beef is tender.
8. Season with salt and pepper to taste.
9. Transfer to a serving plate and serve immediately.
Beef Asado is a tomato based beef dish that originated from Central Luzon. This is an awesome recipe that you can prepare during ordinary.
This dish is rich in flavor due to the slow cooking of the beef with all the ingredients. The beef can be cooked to tenderness a day before, so you can skim off the fat. Add the tomatoes, crushed peppercorns, olives with their juice, quartered onion, bay leaves, and bouillon cubes
Beef asado is a popular Filipino beef dish that are usually sold in carinderia or food courts serving Filipino dishes. It is also a simple dish to make.
250 grams tenderloin beef
1 small can (80 grams) liver spread
1 tsp black pepper
4 cloved garlic chopped
1 small onion sliced
2 mdium sized potatoes, squared
1 samll green bell pepper, sliced
1 cup tomoto sauce
2 tbsp calamansi juice extract
1/2 cup soy sauce
2 1/2 cups water
1 tbsp cooking oil
Marinate beef in a deep mixing bowl with the soy sauce, calamansi extract and black pepper mixture for at least an hour.
Heat oil in a pan and add garlic and onion. Saute until onion is soft and translucent. Add marinated beef. Mix well. Bring to a boil and add tomato sauce while stirring constantly. Add water and let boil for half an hour.
Add potato, green bell pepper and liver spread. Let boil for a few minutes until potatoes are cooked.
Adjust seasoning and turn off heat when potatoes are cooked.
Serve hot with steamed rice.
This recipe contains my go-to stir fry sauce. All I ever have to do is pick out whatever protein and vegetables I want and use this sauce to stir fry everything up and I can have a great dinner on the table in minutes. Okay…maybe not minutes…but in less than half an hour. Enjoy!
Beef, Asparagus, and Mushroom with Oyster Sauce Stir Fry
Source: Lo Huynh (4 servings)
Beef:
½ pound New York steak or flank steak, sliced against the grain, cut into 1″ x 2″ strips
3 cloves garlic, minced
1 tablespoon soy sauce
1 tablespoon Chinese cooking wine
1 teaspoon corn starch
Ingredients:
¼ each red onion, julienned
3 stalks scallions, cut into 2″ pieces
½ pound asparagus, ends trimmed off and cut into 2″ to 3″ pieces
1 cup mushrooms , sliced
2 tablespoons canola oil
Sauce:
2 teaspoons soy sauce
2 teaspoons oyster sauce
¼ teaspoon granulated sugar
1 teaspoon sesame oil
1 teaspoon chili garlic sauce {Rooster/sriracha brand}, optional
Directions:
1. Combine the beef ingredients together and let marinate for about 15 minutes.
2. Mix the sauce ingredients together and set aside.
3. In a wok, heat 2 tablespoons of canola oil. Add the beef and cook until medium rare. Set aside.
4. Add the asparagus, mushrooms, and red onions and cook for a couple minutes or until the asparagus is cooked but still crisp.
5. Add the meat back to the wok.
6. Add the sauce ingredients and cook for a couple minutes until everything is heated up.
7. Add the scallions and and saute for a minute.
8. Serve with steamed rice.
BEEF WITH ASPARAGUS IN OYSTER SAUCE
1/2 tsp black peppercorns
1/2 tsp Szechuan peppercorns or green or red peppercorns
2 tbsp oyster sauce
1 tbsp soya sauce
1 tbsp chicken stock or water
2 tsp cornstarch
2 tbsp vegetable oil
2 tsp minced ginger root
2 tsp minced garlic
1 small onion, sliced
12 oz (350 grams) flank steak, thinly sliced across the grain
1 lb asparagus, cut into 2-inch segments
Combine peppercorns. Coarsely grind in a pepper grinder, mortar and pestle, or by crushing with a wine bottle between two sheets of waxed paper.
In a small bowl, combine oyster sauce, soya sauce, chicken stock or water and cornstarch. Mix well until cornstarch is dissolved. Set sauce mixture aside.
In a large nonstick skillet or wok, heat 2 teaspoons oil over medium-high heat for 30 seconds.
Add ginger root, garlic and onion. Stir-fry 1 minute or until fragrant.
Add beef and cook, stirring to separate pieces, about 2 minutes.
Season with mixed peppercorns.
Add asparagus; toss to mix and cook 2 minutes.
Add sauce mixture; stir and cook until thickened
Transfer to a serving platter and serve immediately.
Serves 4.
This Filipino-Style Beef Stew is a delicious and hearty variation of traditional beef stew, but enhanced with Asian flavors.
This Beef Stew Recipe is comforting. It is simple yet all the flavors work in harmony.Beef Stew is made by simmering beef in liquid until its tender.
Mechado, Filipino beef stew, is the Philippine's version of the ubiquitous comfort food.
Beef stew is a braised beef with root vegetables such as carrots and potatoes. Perfect for cold weather like we are experiencing. Other vegetables includes are sweet peas, celery, sweet pepper and tomatoes. This dish is very similar to mechado or kaldereta and come to think of it, maybe those dishes comes from the world renowned beef stew.
1 1/2 lb. boneless beef stew meat
2 small onions, chopped
2 medium tomatoes, chopped
1/2 cup soy sauce
1/2 to 1 cup water
1 tablespoon sweet Chili Sauce
1 bay leaf
1/2 green bell pepper, chopped
1/2 red bell pepper, chopped
2 medium carrots, sliced
2 medium potatoes, cubed
salt and pepper to taste
PLACE beef, onions, tomatoes, soy sauce, water, chili sauce and bay leaf in large saucepan. Bring to a boil over medium-high heat; reduce heat to medium-low. Cover; cook for 40 minutes. Add bell peppers, carrots and potatoes; cover. Cook for an additional 15 to 20 minutes or until sauce has thickened and beef is fork tender. Adjust seasoning. Serve with hot cooked rice.
Season steak with sea salt and freshly ground black pepper and set aside. Whisk together soy sauce, worcestershire sauce, and brown sugar in a small bowl and set aside. Heat oil in a pan over high heat. Add garlic and stir fry until they begin to sizzle.
1/2 kilo beef brisket
1/3 cup soy sauce
1/4 cup water
1/2 piece beef broth cube
1 teaspoon sugar
1 tablespoon corn oil or cooking oil
2 tablespoons butter
6 to 8 cloves garlic, thinly sliced
1 small can button mushrooms, halved
1 tablespoon
Worcestershire sauce (optional)
salt and pepper to taste
parsley, chopped (optional)
1 Cut beef into bite-size cubes. Combine soy sauce, water, beef broth cube, and sugar. In a pan, put beef and pour soy sauce mixture. Bring to a boil then transfer to a slow cooker. (Don’t have a slow cooker? An ordinary cooking pot will do. Just increase the water to 1 cup.) Leave it to cook 3 to 4 hours or until tender. Strain meat. Set aside sauce.
2 In a nonstick skillet, heat corn oil and butter. Sauté garlic until brown. Add meat and mushrooms and sauté for another 2 minutes.
3 Pour in the sauce. Add Worcestershire sauce, season with salt and pepper, and garnish with chopped parsley.
Serves 4-5
This paklay recipe is simple and straightforward. For those that are not familiar with this dish, paklay is a stew made-up of pig and cow innards. This dish is popular in the southern parts of the Philippines and is best enjoyed as a main dish or as pulutan. Although it might seem that it needs an acquired taste to enjoy this dish, I must confess that I fell in love with paklay the moment I tried it — and it became a habit to cook paklay when I have the chance.
This Paklay recipe depicts the way that I prepare the dish. I am not claiming that this is an authentic recipe, but I think that it is something that is worth your attention and effort because it is just really good.
I made sure that I made all the innards tender by boiling in water for long hours. The ginger, garlic, and onion did a great job in minimizing the gamey aroma and flavor of this dish. I also thought that the pineapple and bamboo shoots were a great addition – these added a sour flavor that blends well with the rest of the ingredients.
How do you eat paklay? As for me, I enjoy eating paklay as it is – no rice or any side dish at all. How about you?
Paklay is a Visayan meat dish, usually beef but pork is also used, and some innards (kidney, heart, liver, etc). How does it taste? It tastes similar to Bopis.
1/4 k. beef or pork liempo
2 pcs. pork kidney
1 pork spleen
1 pork heart
1/4 k. pork liver
2 tbsps. cooking oil
3 cloves garlic, minced
1 medium onion, minced
1/2 cup vinegar
1 MAGGI Pork Broth Cube
1/2 cup hot water
1 1/2 cups unripe pineapple, cubed
2 cups bamboo shoots, cubed
1 piece each red & green bell pepper, cubed
salt and pepper to taste
Instructions
1. Prepare pork organs for cooking; simmer just until tender. Mince meats and set aside.
2. Heat cooking oil, saute garlic and onions until limp.
3. Add minced meats, vinegar and broth. Bring to boil; stir in pineapple, bamboo shoots, peppers and seasonings.
4. Simmer just until flavors are blended and vegetables are crisp-tender, about 15 min.
This got me into survival mode and I immediately got cooking and baking like there was no tomorrow. I quickly opened my refrigerator to see what ingredients I had. Immediately a big bag of lemons caught my eye. I had an “ Aha “ moment and knew I just had to make BISTIK.
Bistek Tagalog is the Filipino version of the Beefsteak. It is comprised of thinly sliced beef cooked in soy sauce and lemon juice and garnished with caramelized onion rings.
This simple yet great tasting recipe does not require much ingredients and the procedure is not complicated at all. Just have all the ingredients present, add a little love to it and Voila! You have your deliciously cooked beef steak.
Cooking Bistek Tagalog is easier than you think. As long as you follow the steps indicated in this bistek tagalog recipe, you should be alright. It is important to marinate the beef in soy sauce and lemon juice for at least an hour so that the meat absorbs the flavor prior to cooking. The cut of the beef also matters a lot because this will affect the texture of the dish. Tender cuts are recommended for shorter cooking time. If the cut of beef that you have is tough, try cooking it in a pressure cooker for 30 minutes.
1 kilo round or sirloin tip steak
2 tbsps calamansi juice ( Or Lemon Juice )
1/8 cup soy sauce
3 tbsp. cooking oil
1/4 cup water
2 onions, sliced
1 pc. garlic, minced finely
Salt and Black Pepper to taste or 4 whole peppercorns
1 tbspn cornstarch
Preparation:
Slice meat into bite size.
Then tenderize meat by pounding with tenderizer or the back of the knife.
Combine calamansi juice and soy sauce and marinade meat 1 hour, mix well.
In a wok (kawali) combine marinaded beef mixture, including marinade, water, and 1 sliced onion and let it boil.
Cover and let it simmer, cook until beef is tender (10 to 15 minutes)
Drain, setting aside meat and saving the left-over broth or liquid in another bowl.
Then heat cooking oil in wok and saute garlic and 1 sliced onion.
Add meat and stir-fry for one minute.
Add left over liquid and simmer for 5 minutes then add cornstarch mixed with 1 tspn water. Simmer for a couple of minutes.
Adjust seasonings and add salt to taste as necessary.
Best Serve with Rice, Enjoy and Share!
Asado Bulalo, Beef Shank Asado. Beef Shank to Pinoys is normally prepared as soup base dish called bulalo, beef shanks when slowly boiled till tender will result in a very rich soup dish fortified with the bone marrow. Of course beef shank or bulalo can be cooked in other ways, I have already posted several methods and have included the list below. Today I have tried another method and the resultant dish, superb. It’s a version of beef asado but instead of using beef brisket I have used saw cut beef shank. The recipe is simple, ingredients used are available in most Pinoy homes except for the hoisin sauce but that could be omitted if it’s not available. Star anise is enough to do the trick for the Chinese aroma required to the dish.
Sometimes when we cook nilagang bulalo or beef shank soup there are left overs. There are other dishes that you can make if there are many left overs specially the meaty parts. You can make adobong bulalo or asadong bulalo.
2 kgs beef shanks, cut into 1-inch thick pcs
1 medium white onion, chopped
2 medium carrots, sliced into 1/4-inch thick pcs
1 celery stalk, sliced into 1/4-inch thick pcs
1 28-ounce can whole tomatoes in puree
2 tspns crushed dried rosemary
2 tspns sugar
1 tspn salt
2 beef broth cubes
1 bay leaf
1 3-inch cinnamon stick
6 cups water
1 cup garbanzos
In a pan, heat oil and cook beef shanks until brown on both sides. Remove from pan and set aside.
In the same pan, saute onion until translucent. Add carrots and celery and cook until golden brown.
Add tomotoes with puree, rosemary, sugar, salt, beef broth cubes, bay leaf, cinnamon stick and water.
Bring mixture to a boil, stirring to break tomotoes. Return cooked shanks to pan.
Reduce heat to low, cover and simmer for about 2 hours or until beef shanks are fork tender while stirring occasionally.
Discard bay leaf and cinnamon stick. Add garbanzos and heat through.
Serve with hot rice. Serves 6
One quick and easy dinner that you can make for your family is Sweet and Sour Meatballs. As the name suggests, this is a meatball dish with sweet and sour sauce.
There are several ways to make the sweet and sour sauce; one example is the recipe that we have for the Sweet and Sour Tilapia while another is the basic Sweet and Sour Sauce recipe that we used for Sweet and Sour Pork – this recipe is entirely different from the rest.
Filipino Style Recipe: sweet and sour meatballs(bola-bola) recipe is another Filipino dish. Normally the meatballs comes fried and the sauce is a blend of tomato sauce, vinegar, sugar, carrots, bell pepper, pineapple and cornstarch which thickens the sauce.
Meatballs:
500 grams ground pork or ground beef
1 tablespoon cornstarch or 1/2 cup bread crumbs
1 raw egg
1/2 small onion, finely chopped
1 teaspoon salt
1/2 teaspoon ground black pepper
1 teaspoon soy sauce(optional)
1/2 teaspoon worcestershire sauce(optional)
1 small carrot, finely chopped
2 tablespoons cilantro, finely chopped
cooking oil for deep frying
Sauce:
1/2 small onion, diced
1 teaspoon garlic, chopped
1/2 cup water
1/2 cup brown sugar
6 tablespoons vinegar
1/4 cup tomato sauce
2 tablespoons vegetable oil
1 tablespoon cornstarch(dissolved in 1 tablespoon water)
1 small carrot, sliced thinly
1 cup green and red bell pepper, sliced 1/4 inch thick
1 cup pineapple chunks, juice drained(optional)
Procedures:
1. In a bowl, combine all the meatballs ingredients and mix thoroughly.
2. Scoop and form the mixture into 1 tablespoons ball shaped.
3. In a frying pan, heat oil and deep fry until golden brown. Drain and set aside.
Part 2
1. In a sauce pan, heat vegetable oil over medium heat and saute garlic and onions.
2. Add carrots and bell pepper then stir fry for 2 minutes.
3. Add pineapple chunks and stir fry for 1 minute.
4. Add tomato sauce, vinegar, water, brown sugar and a dash of salt. Mix well and let it boil.
5. Add cornstarch mixture and cook until desired thickness is reached.
6. Add fried meatballs and simmer for 2 minutes.
7. Adjust seasoning according to taste.
8. Serve with steamed rice.
This Beef Stir Fry looks so mouthwatering and sumptuous, isn’t it? I know that it looks good, but don’t be intimidated to try making one for yourself because contrary to the way it looks, this dish is so easy and quick to prepare. In fact, the amount of ingredients needed and the preparation time of this Beef Stir Fry Recipe best resembles the dishes featured by Rachel Ray in her show, 30 minute meals.
I was able to take a glimpse of this recipe through a Filipino-Chinese cooking segment a long way back (I was probably 12 years old back then). The way the host executed the Beef Stir Fry Recipe immediately caught my attention. I love the fact that the outcome came out so pretty and the chef seemed to do everything with ease. I immediately tried the dish a couple of times and formulated a recipe based on my preference. This Beef Stir Fry Recipe is now the result
Serves 4
1 pound beef strip steak (sliced thinlu)
2 tablespoon cornstarch
2 tablespoon soy sauce
1 1/2 teaspoon white sugar
3 tablespoon olive oil
1 whole sweet onion (chopped)
2 whole garlic cloves (crushed)
1 tablespoon oyster sauce
1 pinch salt and pepper (to taste)
100 grams snow peas
3/4 cup green peas
1 whole carrot (sliced)
2 whole celery stalks (sliced)
1 whole red bell pepper (seeded and cut into chunks)
1/4 cup oil (for deep frying)
Place the sliced steak in a large bowl.
Sprinkle the cornstarch over the beef slices and mix to coat.
Whisk the soy sauce and sugar together in a small bowl until the sugar dissolves; pour over the beef slices.
Mix and marinate in the refrigerator for at least 2 hours or overnight.
Heat 3 tablespoons olive oil in a large skillet over medium heat.
Cook and stir the onion and garlic in the hot oil until tender, about 5 to 7 minutes.
Stir the oyster sauce into the onion and garlic; season with salt and pepper.
Add the snow peas, green peas, carrot, celery, and red bell pepper; cook and stir until the vegetables are slightly tender, yet still crisp, 7 to 10 minutes.
Remove the skillet from the heat.
Heat 2 tablespoons oil in a separate skillet.
Remove the beef from the marinade, shaking off any excess moisture; discard the marinade.
Fry the beef slices in the hot oil to your desired degree of doneness, 3 to 5 minutes per side for medium.
Add the cooked beef to the vegetable mixture and mix well. Serve hot.
Beef Pares Recipe is one of the most famous street food in the Philippines. Beef Pares is cooked in special blend of spices until perfectly tender, this.
After a long day out, nothing is quite as hearty—or as good as absorbing a night’s worth of drinking with your friends—as a hot plate of beef pares. Served in virtually every late-night café and carinderia and known for the slightly sticky, chewy and tender quality of the beef in the dish, it’s called pares because it is usually paired with garlic fried rice and some beef broth. The sauce that accompanies it is slightly sweet and savory, and the chopped green onion that tops the beef adds a hint of sharpness and crunch to this comforting dish.
Don’t skimp on the garlic for this one! You can substitute brisket with shank as well—make sure to pick cuts that have some cartilage or ligaments so that you get that softness and meaty flavor. You can also switch out garlic fried rice with noodles as an accompaniment.
500g beef casserole chuck steak (or brisket if available), cut into chunks
1 small onion
1 liter beef stock
¼ cup light soy sauce
1-2 tbsp dark soy sauce
1 tbsp oyster sauce
3 tbsp rice cooking wine
1 tsp sesame oil
3 slices of ginger, crushed
3 cloves of garlic, crushed
2 star anise
Black peppercorns
Freshly ground pepper
2 bay leaves
1 cinnamon stick
½ tsp cinnamon powder
½ tsp five-spice powder
2 tbsp brown sugar
2 tbsp cornstarch
Spring onion, chopped into ringlets
Heat a tbsp of oil in a pot. Pan-fry beef in batches until browned. Scoop out and set aside.
Add a bit of oil to the same pot and sauté onions until caramelized.
Pour stock to deglaze. Add soy sauce, oyster sauce, cooking wine and sesame oil. Bring to boil. Lower heat and throw in ginger, garlic, star anise, peppercorns, some freshly ground pepper, bay leaves and cinnamon stick. Dump in the browned beef as well.
Simmer, adding more stock if necessary, until beef fat is melt-in-your-mouth tender but the meat is just right – not falling apart. It took about 1½ to 2 hours.
Scoop out beef pieces and transfer to a serving platter. Strain broth through a sieve or strainer to remove chunks and return broth to the pot (should be cleaned of bits and pieces as well). Broth should be at least 2 cups if you like more sauce. Bring to boil then simmer.
Combine cornstarch with little water in a small bowl. Stir to dissolve and set aside. You may also start scooping steamed rice into rice bowls and arranging beef pieces on top.
Add brown sugar, cinnamon powder and five-spice powder to the simmering pot. Taste. I’m pretty sure it’s just right at this stage but feel free to season more with soy sauce or anything you want. Simmer for about 5 minutes.
Pour cornstarch mixture and stir until the sauce thickens.
Remove from heat. Drizzle over cooked beef and garnish with spring onions.
For dinner tonight, serve Tyler Florence's Beef Brisket recipe from Food Network with crispy potato latkes.
Brisket is a cut of meat from the breast or lower chest of beef or veal. The beef brisket is one of the nine beef primal cuts, though the precise definition of the cut differs internationally
Easy! Beef brisket roast, slathered in a mixture of BBQ sauce and soy sauce, wrapped in foil, and baked until falling apart tender. Simple and delicious!
For liquid, I cook the brisket in beef broth (although chicken broth will do fine) and a touch of Worcestershire and soy. Together they melt withbutter
3 to 4 lbs of a brisket cut of beef
3/4 cup barbeque sauce
1/4 cup soy sauce
1 cup of water
Method
1 Preheat oven to 300ºF.
2 In a bowl, mix together the barbeque sauce, soy sauce, and water.
3a Place the brisket roast on a large piece of aluminum foil. Spread the BBQ sauce mixture generously over meat. Wrap the brisket in aluminum foil and place it in a roasting pan. Bake for 1 hour for every 1 pound of meat.
Alternatively,
3b Place the barbecue sauce and the brisket in an oven roasting bag. Sprinkle a teaspoon of flour into the bag. Poke a couple small holes in the bag. Place the bag in a roasting pan. You may find that the cooking time is faster with this method, or you can reduce the oven temperature to 275°F.
4 Remove from oven and let rest in the foil for 30 minutes before serving.
BEEF MECHADO is a type of stew with tomato sauce. Mechado is one of the favorite dishes among Filipino home as part of weekly menu or on occasion and gatherings. Aside from beef, other meat like pork and chicken can be substituted for it, also they liver for more flavored taste. This dish is somewhat similar to other Filipino dishes such as the Kaldereta (caldereta), Estofada (or Estofado), and as well as the Afritada because of the base ingredient used (which is tomato sauce).
The dish originated from a Spanish recipe whose name originally referred to the strips of pork back-fat that are threaded (mecha – wick) through thick pieces of cheaper lean beef to render them more tender and less dry. The larded pieces of beef are then marinated in vinegar, soya sauce, calamansi juice, crushed garlic, black pepper and bay leaf, browned quickly on all sides in hot oil or lard and then slowly braised in its marinade with the addition of soup stock, onion slices, and tomatoes until tender and the liquid is reduced to a thick flavorful gravy.
Ingredients:
3 cloves garlic, crushed
1 piece large onion, sliced
2 lbs beef chuck,cubed
8 ounces tomato sauce
2 cups beef stock
3 tbsp cooking oil
1 red bell pepper, sliced
1 piece large potato, cubed
1 piece carrot, sliced
1 can small, green peas
1/4 cup soy sauce
1/2 tsp. ground black pepper
2 pcs. bay leaves (laurel)
salt to taste
Cooking Instruction:
In a casserole, combine the beef, tomato sauce, soy sauce, bay leaves and beef stock.
Bring to a boil and simmer until the beef is almost tender. set aside
In another pan, sauté minced garlic and onion, add the green peas, potatoes, carrots and beef including the sauce
Let simmer until potatoes and carrots are cooked then add the red bell pepper– occasionally stir to thicken sauce.
Serve hot with white rice
Cooking 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.
Serves 5-6
This is Giniling Guisado (Ground Beef with Bell Peppers). This is a dish that doesn't get a lot of hype compared to other, more exotic and well
One of my best memories in college was eating lunch with my close friends at a small cafeteria less than a block away from our school. It was located in a street corner directly opposite the building of the Department of Foreign Affairs in Cebu before it relocated. This small eatery had the best pork giniling I’ve ever tried, the one that makes you order a second bowl of rice and savor every bite you have. It was so good that even up to this day I can still vividly remember how it looked, smelled, and taste like.
Giniling is a Tagalog word for ground meat and in Philippine cuisine refers to a dish made of ground meat (can be pork, beef, or chicken) with diced potatoes, carrots, bell peppers, peas and raisins simmered in tomato sauce, a little bit of water, soy sauce, and some seasonings and cooked until most of the liquid dried up. It is best served with hot boiled white rice.
For this post, I decide to share how to make beef giniling. There’s not much difference taste-wise between pork and beef when used in the recipe so go ahead if you want to use pork instead. This beef giniling recipe is very basic and simple. I omit the peas and raisins because some members of the family are picky with the hint of sweet taste, but rest assured the dish tastes as delicious. Enjoy!
1/2 kg ground beef
1 1/2 cups potatoes, diced
1 cup carrots, diced
1cup (8 ounces) tomato sauce
6 cloves garlic, crushed
1 medium-sized onion, minced
1 teaspoon granulated sugar
1 piece beef cube
1/2 cup green peas
1/2 cup raisins
Salt and pepper to taste
3 tablespoons cooking oil
1 cup water
Cooking procedure:
Heat a cooking pot and pour-in the cooking oil.
When the oil is hot enough, put-in the garlic and sauté until the color turns light brown.
Add the onions and sauté until the texture becomes translucent.
Put-in the ground beef and cook for 5 minutes.
Add the beef cube, tomato sauce, and water and let boil. Simmer for 20 minutes.
Put the green peas, carrots and potatoes in then stir until every ingredient is properly distributed. Simmer for 10 to 12 minutes.
Add raisins and sugar then salt, ground black pepper to taste. Stir and mix well..
Transfer to a serving bowl and serve.
Share and enjoy!
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