Ingredients
• 500 g Beef bone marrow with meat (Bulalo)
• 50 g White onion, sliced
• 2 g Black peppercorn
• 35 g vetsin, dissolved in 2 L hot water
• 150 g Yellow corn, sliced into 1 inch thick rounds
• 80 g Green beans, trimmed
• 60 g Cabbage or Pechay Baguio, sliced
• 15 ml fish sauce
Procedure
1. In a pot, place beef marrow, onions, peppercorns and vetsin dissolved in water. Bring to a boil. Simmer for 1 1/2 hrs until meat is fork tender.
2. Add corn and simmer further for about 8 minutes until corn is tender.
3. Add green beans and simmer for 1 minute.
4. Add cabbage or pechay Baguio. Adjust seasoning with fish sauce.
5. Remove from heat. Serve hot.
Showing posts with label beef. Show all posts
Showing posts with label beef. Show all posts
Tuesday, October 4, 2011
GOTO PINOY STYLE
1/2 kilo goto
1 cup malagkit 1/2 cup rice
3 cloves garlic, crushed
2 tbsp. ginger, thinly sliced 1 large onion, sliced 2 tbsp. patis
1 tsp. vetsin
2 tbsp. cooking oil
1 tsp angkak (herb for coloring)
salt to taste
Garnishing.
5-6 cloves garlic, sliced thinlv, fried
a few sprigs of spring onions, chopped
Clean goto. Boil in water for 3 minutes. Wash again. Boil in another fresh water with a little salt. Cover, lower heat and let simmer until goto is tender. Slice into 'small serving pieces. Set aside broth.
Saute garlic. When brown, set aside, saute ginger. Add onion. Stir and add goto, season with patis. Stir for 3 minutes, then add rice and broth. Add water (6-7 cups water). Cover. When rice is cooked, gently stir for 5 minutes.
Serve hot with fried garlic and chopped spring onions sprinkled on top.
Serve with patis and calamansi juice as sauce.
1 cup malagkit 1/2 cup rice
3 cloves garlic, crushed
2 tbsp. ginger, thinly sliced 1 large onion, sliced 2 tbsp. patis
1 tsp. vetsin
2 tbsp. cooking oil
1 tsp angkak (herb for coloring)
salt to taste
Garnishing.
5-6 cloves garlic, sliced thinlv, fried
a few sprigs of spring onions, chopped
Clean goto. Boil in water for 3 minutes. Wash again. Boil in another fresh water with a little salt. Cover, lower heat and let simmer until goto is tender. Slice into 'small serving pieces. Set aside broth.
Saute garlic. When brown, set aside, saute ginger. Add onion. Stir and add goto, season with patis. Stir for 3 minutes, then add rice and broth. Add water (6-7 cups water). Cover. When rice is cooked, gently stir for 5 minutes.
Serve hot with fried garlic and chopped spring onions sprinkled on top.
Serve with patis and calamansi juice as sauce.
Monday, October 3, 2011
FLAMING STEAK
Preparation and seasonings are the same as Sizzling Steak. You make into a flaming steak, after putting the cooked steak on the hot platter, immediately pour 2 tablespoons brandy around the steak and light it up. When flame subsides, quickly pour the gravy on the steak and serve at once.
Brown Gravy
2 tbsp. butter
1 tbsp. flour 1 cup broth
1 cup-evaporated milk 1/2 tsp. salt
1/2 tsp. vetsin
1/2 tsp. Worcestershire sauce
2 tbsp. chopped mushrooms (optional)
Heat butter in pan, add flour. Stir till it becomes pasty_ Then, gradually add broth and seasoning. Stir in milk and mushrooms. Stir until well blended.
Gamishings for steak
Fry the following in butter: thick strips of carrots, potatoe% sayote, sweet potatoes (kamote), and stringbeans. Fry until half cooked.
Brown Gravy
2 tbsp. butter
1 tbsp. flour 1 cup broth
1 cup-evaporated milk 1/2 tsp. salt
1/2 tsp. vetsin
1/2 tsp. Worcestershire sauce
2 tbsp. chopped mushrooms (optional)
Heat butter in pan, add flour. Stir till it becomes pasty_ Then, gradually add broth and seasoning. Stir in milk and mushrooms. Stir until well blended.
Gamishings for steak
Fry the following in butter: thick strips of carrots, potatoe% sayote, sweet potatoes (kamote), and stringbeans. Fry until half cooked.
SIZZLING STEAK Pinoy Style
Choice of meat: Beef - round or pierna Pork -thigh or pigi
Marinate for at least 1/2 hour in: 1/2 cup Worcestershire sauce 1 tbsp. vetsin '/a tsp. pepper with spring onions cut 1 1/2" long.
Meat Preparation: Cut all ligaments or litid on surface. Slice diagonally, 3" thick and slit in middle to make 1 1/2" thick. Pound meat with back oi knife or sprinkle with meat tenderizer to make it tender before marinating. You may also use the juice of fresh, unripe papaya as tenderizer.
Cooking time: Medium rare or half done - 7 minutes Well done or fully, cooked - 15 minutes. When grilling do not press meat so as not to squeeze out the meat's juice. Brush griller with a little oil before putting on steak. Also brush meat with a little oil before turning to grill its other side.
Meanwhile, while waiting for the steak to cook, heat the steak's steel plate on another stove. Arrange garnish ings on platter, so you can immediately transfer steak from the griller to the hot platter. The steak will sizzle when placed on the hot platter. Serve at once.
Marinate for at least 1/2 hour in: 1/2 cup Worcestershire sauce 1 tbsp. vetsin '/a tsp. pepper with spring onions cut 1 1/2" long.
Meat Preparation: Cut all ligaments or litid on surface. Slice diagonally, 3" thick and slit in middle to make 1 1/2" thick. Pound meat with back oi knife or sprinkle with meat tenderizer to make it tender before marinating. You may also use the juice of fresh, unripe papaya as tenderizer.
Cooking time: Medium rare or half done - 7 minutes Well done or fully, cooked - 15 minutes. When grilling do not press meat so as not to squeeze out the meat's juice. Brush griller with a little oil before putting on steak. Also brush meat with a little oil before turning to grill its other side.
Meanwhile, while waiting for the steak to cook, heat the steak's steel plate on another stove. Arrange garnish ings on platter, so you can immediately transfer steak from the griller to the hot platter. The steak will sizzle when placed on the hot platter. Serve at once.
Lengua Estofada Pinoy Style
1 tongue (about 1iz- 2 kilos)
2-3 large onions, quartered 6 green olives (optional)
1/4 kilo pork fat
3 tbsp. pimenton
1 small can tomato paste
or 2 cans tomato sauce 1 tbsp. vetsin
1 tsp. pepper (ground) 1 tbsp. salt
'/2 cup rhum
2 tbsp. chili sauce
2 tbsp. Worcestershire sauce
3 bell pepper, red & green (strips) 1 small can pineapple juice
1/2 cup bread crumbs
1 chorizo de bilbao (finely chopped)
To clean tongue, dip in 3 cups boiling water. Let stand for 5 minutes, then scrape white, thick skin. Then wash in clear water.
Place in deep pan, pour water enough to cover tongue. boil. Lower heat and simmer until half done.
Saute onion and pork fat (in big slices) in butter. When onion is wilted, add all ingredients except bread crumbs. Stir for 3 minutes, then add to tongue. Continue cooking until tongue becomes tender. You may add more water if sauce dries and meat is not yet done.
Cool. Cut tongue into thin slices. Arrange in serving plate. Thicken sauce with bread crumbs. Pour over sliced tongue.
2-3 large onions, quartered 6 green olives (optional)
1/4 kilo pork fat
3 tbsp. pimenton
1 small can tomato paste
or 2 cans tomato sauce 1 tbsp. vetsin
1 tsp. pepper (ground) 1 tbsp. salt
'/2 cup rhum
2 tbsp. chili sauce
2 tbsp. Worcestershire sauce
3 bell pepper, red & green (strips) 1 small can pineapple juice
1/2 cup bread crumbs
1 chorizo de bilbao (finely chopped)
To clean tongue, dip in 3 cups boiling water. Let stand for 5 minutes, then scrape white, thick skin. Then wash in clear water.
Place in deep pan, pour water enough to cover tongue. boil. Lower heat and simmer until half done.
Saute onion and pork fat (in big slices) in butter. When onion is wilted, add all ingredients except bread crumbs. Stir for 3 minutes, then add to tongue. Continue cooking until tongue becomes tender. You may add more water if sauce dries and meat is not yet done.
Cool. Cut tongue into thin slices. Arrange in serving plate. Thicken sauce with bread crumbs. Pour over sliced tongue.
Subscribe to:
Posts (Atom)