Josie's Kitchen

Archive for the ‘beef recipe’ Category

One of the popular breakfast that is served in fast food resto and small eateries is Tapsilog – this meal is a combination of fried rice, fried tapang baka (cured beef) and fried egg, partner it with a hot cup of coffee or choco drink and your day is complete.

Instead of buying ready-to cook tapa which is quite expensive, I made my own at home. The procedure is very simple. All you need are:

• 1 kilo beef round or chuck cut
• 1 tsp saltpeter or salitre
• 1 tbsp. salt
• 2 tbsp. sugar
• minced garlic (optional)

Slice meat 1/2 inch thick, each piece about the size of the palm. Mix salt, salitre, sugar and minced garlic and rub it on meat surfaces. Store in a bowl 1 to 3 days turning meat over each day or let sit in a fridge 1 to 3 days. And it’s ready to cook. This can also be store in the freezer after curing for future use.

image fr. the net

Fiesta or no Fiesta, Kare-kare will always be part of the Filipino taste bud, no matter if they are here or in another country.

Ingredients:

• 1 kilo ox tripe (or beef shank and oxtail or a combination of the three)
• 200 gms peanut paste or  peanut butter
• 100 gms rice flour
• onion
• garlic
• atsuete (or orange food coloring if not available)
• Sauteed shrimp paste (ginisang bagoong) as side dip.

the vegetables:

• eggplant cut into 1/2 inch thick
• string beans (sitaw) cut 2 inches long
• pechay tagalog (bok choi)
  
• banana bud/heart (puso ng saging) (optional) – soak in salt and water after cutting to prevent darkening.

Method of cooking:

• In a casserole, boil ox tripe and add onion, cook until meat is tender.
• in a cup of water, dissolve peanut paste and rice flour and add to the meat and stock while stirring to prevent any lumps.
  
• simmer until the sauce is creamy and add the veggies starting with banana heart, string beans, eggplant and last is pechay. Do not overcook the veggies.
• Add the coloring and season with salt.

Serve with steamed rice and sauteed shrimp paste as side dip.

Variation: Beef shank and ox tail can be added.

Ox tongue in tomato sauce, it is a simple recipe, delicious and very timely for the coming holiday feast.

• 1 whole ox tongue
• 200 ml tomato sauce
• 1 med onion chopped
• 3 clove garlic minced
• 1/4 tsp ground pepper
• 1 bell pepper slice thinly
• carrot cut or slice
• cooking oil
• salt to taste

• Boil ox tongue until tender, scrape the white top layer skin and slice into half inch thick. Set aside.
• In a pan saute garlic, onion and bell pepper.
• Add the cooked ox tongue and tomato sauce, simmer until the sauce thickens.
• Add carrot and season with salt and ground pepper.
• Continue cooking until the carrot is half-cooked. Add 1/2 cup of water if needed.