Josie's Kitchen

Archive for the ‘beef recipe’ Category

This is another version of Bulalo recipe far from the usual Bulalo that uses ox bone marrow and beef shank which have the same procedure and ingredients as Nilagang Baka. This one is different, with thick soup  and no  vegetables added.

Ingredients:

• 1 kilo Ox cheek skin or beef shank (cut cross-wise)
  
• onion
• garlic
  
• onion spring
• sibot – (herbs and spices) available in the market
  
• salt and pepper corn
  
• calamansi or lime juice
• soy sauce
  

Boil ox meat in 8 cups of water, chopped onion, pepper corn and sibot, simmer until the meat is tender and the soup stock thickens. Season with salt. In a separate pan, fried chopped garlic until golden brown, do not burn.

Serve Bulalo hot and topped with fried garlic and  chopped spring onion.

Mix calamansi or lime juice and soy sauce for the dip. You can add hot chili to the dip mixture to make it spicy.

Note: Sibot is a main ingredient in this recipe, without it the soup will taste bland.

We’ve heard of pork and beans, this one instead of pork I used ground beef. Almost the same procedure and ingredients.

• 1/4 kilo ground beef
• 1 cup cooked white beans or you can use canned beans
• 2 cloves garlic minced
• 1 med-size onion chopped
• 1 small can tomato sauce
• 2 tbsp. cooking oil
• 1 pc. bell pepper cut into squares
• salt and pepper to taste

• Saute garlic, onion and ground beef, add a cup of water and simmer for 10 minutes in low heat. Stir once in a while.
• Add beans, bell pepper and tomato sauce, continue simmering for at least another 5 minutes. (Add a little water if needed)
• Season with salt and pepper.

Serves 4-6

Variation: You can use jalapeño pepper if you like it a little spicy but remove the seed to reduce the heat.