Beef

Tender Braised Beef and Tendon

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Ingredients:
500 grams beef brisket, cut into serving pieces
500 grams beef tendons, cut into serving pieces
1 thumb-sized ginger, grated
6 cloves garlic, minced
2 small onions, chopped
7 cups beef stock
1/4 cup soy sauce
2 tablespoons oyster sauce
2 tablespoons brown sugar
3 pieces star anise
a bunch of bok choy, trimmed
3 stalks spring onions, chopped
3 tablespoons olive oil
fish sauce and pepper to taste
1/4 cup cooking wine(optional)

Procedures:
Part 1
1. In a large wok, heat oil then stir fry beef and tendon until brown.
2. Pour cooking wine then toss and let it evaporate.
3. Remove everything from the wok and set aside.

Part 2
1. In a same wok, heat oil then saute ginger, garlic and onion.
2. Pour beef stock, soy sauce, oyster sauce, star anise and sugar then stir and bring to boil.
3. Add tendon then cover and simmer in a low heat for an hour.
4. Add beef then simmer for another hour or until tendon and beef are tender. Add more water if necessary.
5. Adjust seasoning according to taste then add bok choy, spring onions then simmer for a minute.
6. Turn off the heat then transfer to serving bowl. Enjoy!

Notes:
1. You may add 3 teaspoons of cornstarch dissolved in 1/4 cup water to thicken the sauce.

Sinigang na Baka sa Pakwan

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Ingredients:
1 kilo beef brisket, cut into serving pieces
2 cups tamarind juice or 1 pack sampaloc mix
1 big-sized onion, chopped
1 thumb-sized ginger, julienned
1 regular sized watermelon(pakwan), seeded and sliced into cubes
3 medium-sized taro(gabi), peeled and cut into cubes
1 bundle of string beans(sitaw), cut into 2 inches long
1 bundle of river spinach(kangkong leaves)
3 pieces green pepper(siling haba)
fish sauce and ground pepper to taste
1 1/2 liters water

Procedures:
Part 1
1. In a casserole, heat oil then place beef and cook in batches until browned. Remove.

Part 2
1. In same casserole, saute garlic, onion and ginger.
2. Add watermelon slices then cook for 5 minutes.
3. Put back beef then cover and simmer in a low heat for 1 1/2 hours or until beef is tender. Add more water if necessary. (Pressure cooker takes less time.)
4. Add gabi and tamarind juice then simmer for 15 minutes or until tender.
5. Add green pepper and string beans then simmer for another 5 minutes.
6. Adjust seasoning with fish sauce, ground pepper then add kangkong.
7. Turn off the heat then let it sit for 1-2 minutes or until kangkong is cooked.
8. Transfer to serving bowl then serve hot with steamed rice.

Beef Nachos

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Ingredients:
1 large onion, minced
1/2 kilo ground beef
1 tablespoon cooking oil
1 pack 40g mcCormick Taco seasoning mix
2 piece tomatoes, minced,
1 cup finely chopped cabbage
1 cup grated cheddar cheese
2 tablespoon sour cream
4 tablespoon cheese spread
1 pack nachos chips

Procedures:
1. In a bowl, combine the beef and the taco seasoning mix. Heat oil in a pan over medium heat and saute onion until translucent. Add the beef and continue suateing until the beef is browned and cooked, around 10-15 minutes. Transfer the beef in a plate with tissue to absorb excess oil.
2. In a big flat serving plate, arrange the nachos. Top with desire amount of grated cheese, beef, cabbage, tomatoes. Drizzle with sour cream and cheese spread.

Pepper Corn and Beef

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Ingredients:
400 grams ground beef, wash and drain
1/2 cup corn kernels
2 tablespoons finely chopped white onion
1 teaspoon minced garlic
1/2 teaspoon freshly crushed/ground black pepper
1 tablespoon cooking oil
1/4 cup butter/margarine
4 tablespoons soy sauce
2 tablespoons oyster sauce
1/4 cup honey
1/4 cup water
a dash of salt
1 teaspoon freshly crushed/ground black pepper (Garnishing)

Procedures:
Part 1
1. In a pot, cook ground beef until almost dry. Add oil then melt butter.
2. Add garlic and onion then stir cook for another 2 minutes.
3. Add corn kernel, soy sauce, oyster sauce, water, honey, salt and ground pepper then cook for another 5-7 minutes.
4. Adjust seasoning according to taste.
5. Transfer into serving plate then sprinkle with black pepper.
6. Garnish with spring onions. Serve hot immediately.

Bakareta

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Ingredients:
500 grams beef, cut into chunks
1 can (85 grams)liver spread
1 large onions, minced
6 cloves garlic, minced
1/4 cup soy sauce
250 grams tomato sauce
3 large potatoes, cubed
2 large carrots, cubed
2 red and green bell peppers, diced
1 small can snow peas, drained
6 cups water or beef stock
1/4 cup vegetable oil
2-3 hot chili(labuyo), chopped(optional)
1/4 cup cheese, grated or cubed(optional)

Procedures:
Part 1
1. In a pan heat oil and fry potatoes and carrots until golden brown.
2. Drain and set aside.

Part 2
1. In a pot, heat oil and saute garlic and onions.
2. Add beef, continue sauteing for 5 minutes.
3. Add water and simmer for at least 1-2 hour or until beef is tender. Add water if necessary.
4. Add soy sauce, tomato sauce, bay leaves, salt and ground pepper then simmer for 5-8 minutes.
5. Add carrots, potatoes, bell pepper, snowpeas and chili. Simmer for 5 minutes or until vegetables are cooked.
6. Adjust seasoning according to taste.
7. Add liverspread and cheese and simmer for another 2 minutes or until the sauce thickens.
8. Transfer to serving plate and serve with steamed rice.

Kalderetang Baka

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Ingredients:
500 grams beef, cut into chunks
1 can (85 grams)liver spread
1 large onions, minced
3 cloves garlic, minced
250 grams tomato sauce
3 large potatoes, cubed
2 large carrots, cubed
2 red and green bell peppers, diced
4-5 cups water or beef stock
1/4 cup vegetable oil
2-3 hot chili(labuyo), chopped(optional)
1/4 cup cheese, grated or cubed(optional)

Procedures:
Part 1
1. In a pan heat oil and fry potatoes and carrots until golden brown.
2. Drain and set aside.

Part 2
1. In a pot, heat oil and saute garlic and onions.
2. Add beef, continue sauteing for 5 minutes.
3. Add water and simmer for at least 1-2 hour or until beef is tender. Add water if necessary.
4. Add tomato sauce,liver spread and bay leaves, simmer for 5-8 minutes.
5. Add carrots, potatoes, bell pepper and chili. Simmer for 5 minutes or until vegetables are cooked.
6. Adjust seasoning with sugar, salt and pepper according to taste.
7. Add cheese and simmer for another 2 minutes or until the sauce thickens.
8. Transfer to serving plate and serve with steamed rice.

Stir Fry Beef and Mushroom with Asian Sauce

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Ingredients:
500 grams beef sirloin, slice thinly into serving pieces
1 cup sliced mushroom
15 pieces snow peas
1 onion, chopped
salt to taste
3/4 tablespoon cornstarch, dissolved in 4 tablespoons water

Asian Sauce:
1/4 cup soy sauce
1 thumb-sized ginger, grated
3 cloves garlic, minced
1/2 teaspoon ground pepper

Procedures:
1.In a pan, heat oil and beef then stir fry over high heat for 3 minutes or until light brown.
2. Add onion and mushroom then cook until beef is almost tender.
3. Add snow peas and Asian sauce then stir cook for a minute.
4. Add beef broth then simmer for another minute. Season according to taste.
5. Add dissolved cornstarch then cook the sauce thickens.
6. Transfer to serving plate then serve immediately with steamed rice.

Honey Pepper Beef

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Filipino Style Recipe: Honey Pepper Beef is a simple yet mouth-watering beef dish consisting of thinly sliced beef stir fried until tender and light brown. Serve with honey sauce and corn kernels then sprinkle with freshly crushed black pepper.

Ingredients:
400 grams beef sirloin/tenderloin, thinly sliced
1/4 cup corn kernels
1/2 teaspoon freshly crushed/ground black pepper
1 tablespoon cooking oil
1/4 cup butter/margarine
2 tablespoons spring onions

Marinade:
2 tablespoons soy sauce
1 tablespoons oyster sauce
1/2 teaspoon freshly crushed/ground black pepper
1 teaspoon sesame oil

Honey Sauce:
1/4 cup honey
1/4 cup water
2 tablespoons soy sauce
1 tablespoon oyster sauce
1 tablespoon olive oil
2 tablespoons finely chopped white onion
1 teaspoon minced garlic
1 teaspoon cornstarch
a dash of salt

Procedures:
Part 1
1. Pat dry beef then marinate for at least 15 minutes. Set aside.

Part 2
1. In a sauce pan, combine honey sauce mixture then simmer for 3 minutes(keep stirring) or until thicken. Keep warm and Set aside.

Part 3.
1. In a pan, melt butter then stir cook corn kernels for 3-5 minutes. Remove and set aside.
2. In a same pan, stir fry marinated beef over medium heat until dry and light brown. Add remaining butter then turn off heat.

Part 4
1. Transfer stir fried beef into serving plate then top with corn kernels.
2. Sprinkle with black pepper then drizzle with honey sauce.
3. Garnish with spring onions. Serve hot immediately.

Beef Moussaka

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Ingredients:
3 pieces eggplant,peeled and cut lengthwise 1/4 inch thick
Oil for frying
2 tablespoon butter
1 head onion, minced
4 cloves garlic, minced
1/2 kilo ground beef
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 teaspoon fine herbs (i used fried oregano and basil)
1/4 cup tomato sauce
1 egg yolk, beaten (optional)
1 egg white, beaten until stiff(optional)
2 tablespoon Parmesan cheese

For the White Sauce:
2 cups evaporated milk
1/4 cup butter
4 tablespoon all purpose flour
salt and pepper to taste
1 cup grated cheddar cheese

Procedures:
1. Heat oil in a pan and fry the eggplants until slightly browned.Remove eggplant from the pan and set aside on top of paper towel to remove excess oil.
2. In a large pan, melt butter. Saute garlic and onion until translucent. Add the beef and cook until light brown. Add the spices and herbs ; salt, pepper, cinnamon, nutmeg, dried basil, and dried oregano. Pour the tomato sauce and simmer for 15-20 minutes. Remove from heat.
3. To make the Bechamel sauce(white sauce), in a pan over medium heat, melt butter. Add the flour and whisk continuously until smooth and thick. Lower the heat and gradually add the milk while continuously stirring. Whisk until the sauce thickens. Season with salt and pepper.
(Optional: When the sauce is slightly cooled, add beaten egg yolk and whisk until well mixed. Fold in beaten egg whites until fully incorporated.)
4. In a 9×3 baking pan, arrange the fried eggplants in one layer. Top with the cooked beef then sprinkle with half of the cheddar cheese. Put another layer of the remaining eggplant over the cheese. Pour the Bechamel sauce on top then sprinkle with the remaining cheese. Sprinkle with Parmesan cheese.
5. Put in the oven and bake for 30-40 minutes at 350 degrees F.

Nachos with Chili Con Carne

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Filipino Style Recipe: Nachos with Chili Con Carne is a Mexican dish usually served as snack. The dish is consist of tortilla chips covered with chili con carne, sour cream and cheese.
Ingredients:
100 grams tortilla chips
1/4 cup sour cream
1 Jalapeño pepper, sliced
1/4 cup black olives, sliced
2/3 cup cheese sauce/spread

Chili Con Carne:
500 grams ground beef
1 large onion, chopped
4 cloves garlic, chopped
1 tablespoon olive oil
2 teaspoons cayenne or chili powder
1 medium-sized red bell pepper, chopped
2 tablespoons tomato paste
2 large-sized tomatoes, chopped
1-2 teaspoons dried or fresh oregano(optional)
1 teaspoon cumin
1 cup beef stock or water
salt and pepper to taste

Procedures:
Part1
1. In a saucepan, heat the olive oil and add the ground beef. Cook over a medium heat until color turns to brown.
2. Saute the onion, garlic and chilli. After sauteing, mix with ground beef and simmer for 2 minutes.
3. Add beef stock, tomato paste and tomatoes then simmer for 20 minutes. Add more water if necessary.
4. Add the oregano, cumin and bell pepper then adjust seasoning according taste.

Part 2
1. Place nachos in a serving plate, add chili con carne on top.
2. Drizzle with sour cream and cheese.
3. Sprinkle with olives, onions and jalapeno. Serve.