Beef Steak or Bistek

Ingredients
1/2 kilo of beef (round, sirloin or tenderloin), sliced 1/4-inch thick
4 tbsp. of kalamansi (native lemon) juice
1/4 c. of dark soy sauce
freshly-ground pepper
1 tsp. of minced garlic
2 large onions, cut into rings
2 tbsp. of cooking oil

METHOD
In a glass mixing bowl, mix kalamansi or lemon juice and soy sauce. Add beef, garlic and ground pepper. Mix well. Let sit in the refrigerator for 30 minutes.

Heat a heavy skillet. Add oil. Lightly fry the onion rings. Remove from skillet and drain on paper towels. Keep warm.

Reheat oil until smoking. Pan-fry the beef slices in batches, removing them as they brown. When all the beef has been cooked, pour the marinade into the skillet and boil for 1 minute. Arrange beef slices on a plate. Place the onion rings on top. Pour the sauce over the onions and beef. Serve at once.

Bulalo

Ingredients

1 kg. beef shank, sliced into serving portions
2 Beef Broth Cube, dissolved in
4 cups water
2 tbsps. cooking oil
4 cloves garlic, crushed
1 medium onion, sliced
1/2 cup peanut butter
1 cup coconut milk
1/3 cup flour, dissolved in
1/4 cup water
2 tbsps. sesame seeds, toasted

Vegetables:

2 tbsps. cooking oil
3 cups string beans, sliced 2 inches long
3 pieces eggplants, sliced 2 inches long
1 Chicken Broth Cube

METHOD

1. Cook beef with broth just until fork-tender. Remove beef from broth but reserve broth for later.

2. Heat oil and saute garlic and onions until limp. Pour in 3 cups of reserved bert broth peanut butter and cocomilk. Add in tenderized beef and simmer for about 20 min. Thicken with flour mixture if necessary.

3. Heat oil and stir-fry vegetables together with Chicken Cubes just until crisp-tender. You can serve it as a side dish to the meat.

Sinigang na Baka

Ingredients

1 kilo beef [for stewing, cut into cubes]
12 pcs sampaloc [tamarind]
2 onions [diced]
6 tomatoes [quartered]
2 pcs radish [sliced diagonally]
4 pieces gabi [yam, peeled and cubed]
2 pieces eggplant [sliced diagonally]
1 bundle sitaw [stringbeans, cut into 2? length]
1 bundle kangkong leaves
4 pieces green sili
6 cups water
Salt and Patis to taste

METHOD

Boil tamarind to soften. Pound and strain all juices and set aside.

In a large pot, bring beef to a boil, lower fire and simmer for an hour or two until beef is tender. Take out all scum that rises to the surface.

Add onions, tomatoes and tamarind juice, followed by gabi, and cook for a few minutes. Add in eggplant, sitaw and green sili.

Season with salt and patis to taste. Add in kangkong leaves. Remove from heat and serve hot.

Pocherong Baka (Beef Pochero-Style)

Ingredients

1/2 kilo beef for stewing, cut into chunk cubes
8 cups water
6 minced cloves garlic minced
5 pieces Saba banana
5 pieces boiled potatoes, quartered
5 pieces boiled sweet potatoes, quartered
4 pieces chorizo bilbao
2 tablespoons oil
1 teaspoon salt
1 bundle onion leeks
1 cup chickpeas
1 sliced bundle cabbage
1 Pinch salt & pepper

METHOD

1. You have to BOIL pork, chicken, beef, chorizo in salted water with onion leeks.

2. Lower fire and let SIMMER until all meat is tender.

3. Take out all the meat, set aside, keep stock.

4. In a casserole, SAUTE garlic, onion, then pour in the stock.

5. Bring to a BOIL, add all meat, banana, potatoes, sweet potatoes and chickpeas.

6. SEASON with salt and patis and add in the cabbage.

7. Serve hot.

Beef Stroganoff

Ingredients:

6 Tbsp butter
1 lb sirloin steak, sliced into 1-inch wide by 2-inch long strips
1 medium onion, chopped
1/2 lb mushrooms, sliced
salt and pepper to taste
1/8 tsp nutmeg
1/2 tsp dry tarragon
1 c. sour cream (at room temperature)
1 lb cooked egg noodles

Directions:

In large skillet melt 3 Tbsp butter. Brown beef over high heat, being careful not to burn butter. When beef is browned on all sides, remove from heat and set aside.
Add onions to skillet and saute until tender and aromatic. Add to beef.
Melt 3 Tbsp of butter and saute mushrooms. Cook until tender and aromatic. Add tarragon and nutmeg and stir to combine. Add sour cream, thinning with water until necessary. Stir constantly to avoid curdling. Add onion and beef back to pan and stir to combine. Simmer 2 minutes and serve over cooked egg noodles

Barbecued Beef Brisket

Ingredients:

3 ½ lb beef brisket.
5 carrots, peeled and cut into one-inch chunks
5 medium red potatoes, unpeeled, quartered
3 medium onions, sliced
1 cup of ketchup
1 cup of water
2 tablespoons of onion, minced
2 tablespoons of cider vinegar
1 tablespoon of horseradish
1 tablespoon of mustard
Salt and pepper

Directions:

In small bowl combine ketchup, water, minced onion, cider vinegar, horseradish, mustard and pepper.
Place beef brisket in a shallow glass baking dish. Pour marinade over beef, and top with sliced onions. Cover and refrigerate overnight to marinate.
Preheat oven to 375 degrees F (190 degrees C). Bring brisket to room temperature and bake, covered, for 3 hours.
Add carrots and red potatoes to baking dish. Baste beef brisket with juices. Cover and continue baking 1 hour more or until beef and vegetables are tender.

Grilled Beef Kebabs

Ingredients:

1 lb ground beef
1 onion, minced
1/2 c. cilantro, minced
1 Tbsp sliced jalapeno chili
1 Tbsp melted butter
3/4 Tsp garam masala
1/2 tsp black pepper
salt, to taste
vegetable oil

Directions:

In small bowl combine melted butter, garam masala and black pepper.
In large bowl combine beef, onion, cilantro and jalapeno. Add melted butter and combine thoroughly.
Shape into small logs, approximately 2 inches long. Carefully place on skewers.
Cook on preheated grill, about 2 inches from the heat source for about 3 minute son each side. Serve immediately.

Beef in Creamy Mushroom Sauce

Ingredients:

2 Tbsp cornstarch
1 c. water
1 lb boneless sirloin steak
1 onion, chopped
1 clover garlic, minced
1/4 tsp salt
1/8 tsp pepper
1 red bell pepper, coarsely chopped
3 c. sliced mushrooms
1/4 c. brandy
1 beef bouillon cube
2 Tbsp sour cream
2 Tbsp fresh chives, chopped
3 c. mostaccioli, cooked according to package

Directions:

In a small bowl combine cornstarch and water. Stir until dissolved and set aside.
Trim fat from steak and cut beef into thin strips.
Spray a large skillet with nonstick cooking spray and heat over medium-high heat. Cook onion,garlic, salt and pepper until tender and aromatic. Add beef and bell peppers and saute until browned. Stir in mushrooms.
Add brandy and beef bouillon to beef mixture. Heat to boiling and reduce to a simmer. Simmer 1 minute. Stir in sour cream and cornstarch and simmer until thickened.
Stir in chives and serve over cooked mostaccioli.

Pocherong Baka (Beef Pochero-Style)

INGREDIENTS:
1 to 2 pounds sirloin steak, cut into small pieces 6 cups water
1 potato, quartered 1 ripe plantain, cut into pieces
2 cloves garlic, crushed 2 tablespoons oil
1 chorizo de Bilbao or pepperoni 6-ounce can chick peas
1/4 pound green beans 1/2 medium-green cabbage, sliced
1 bunch green onions or scallions 1 small onion, quartered
8 peppercorns salt to taste

POCHERO SAUCE:
1 medium-size eggplant 1/2 plantain, peeled and boiled
1 small sweet potato or yam, peeled and boiled 1/4 cup white vinegar
1 clove garlic, finely crushed salt and pepper to taste

Simmer beef in water until tender. Set aside broth. Boil potato in beef broth and set
aside. Boil plantain and set aside. In a large skillet or saucepan, brown garlic in oil. Add
beef, chorizo or pepperoni, chick peas, broth, green beans, cabbage and green onions or
scallions. Also add quartered onion and peppercorns. Simmer until vegetables are done.
Add salt to taste. When ready to serve, garnish with banana and potato. Serve with
pochero sauce.

POCHERO SAUCE: Boil eggplant and remove skin and mash with plantain and sweet
potato. Add the vinegar, garlic, salt and pepper and heat.

Chicken / Pork Adobo

Adobo Ingredients:

1/2 kilo pork cut in cubes + 1/2 kilo chicken, cut into pieces or
choice of either 1 kilo of pork or 1 kilo of chicken
1 head garlic, minced
1/2 yellow onion, diced
1/2 cup soy sauce
1 cup vinegar
2 cups of water
1 teaspoon paprika
5 laurel leaves (bay leaves)
4 tablespoons of cooking oil or olive oil
2 tablespoons cornstarch
Salt and pepper to taste
3 tablespoons water

Adobo Cooking Instructions:

In a big sauce pan or wok, heat 2 tablespoons of oil then sauté the minced garlic and onions.
Add the pork and chicken to the pan. Add 2 cups of water, 1/4 cup of soy sauce, vinegar, paprika and the bay leaves. Bring to a boil. Cover and simmer for 30 minutes or when meat is tender.
Remove the pork and chicken from the sauce pan and on another pan, heat cooking oil and brown the pork and chicken for a few minutes.
Mix the browned pork and chicken back to the sauce and add cornstarch dissolved in water to thicken.
Add salt and/or pepper if desired
Bring to a boil then simmer for an additional 5 minutes.
Serve hot with the adobo gravy and rice.

Adobo Cooking Tips:

You have the option to add crushed ginger to the onions and garlic when sautéing. Ginger adds a unique flavor to your pork/chicken adobo.

Beef Stew

Beef Stew Ingredients:

1 kilo beef, cut into 1 1/2" x 1 1/2" cubes
8 potatoes cut the same size as the beef
1 bundle Pechay (Bok choy) cut into 2 pieces
1 small cabbage, quartered
5 onions, diced
1 head garlic, minced
4 tablespoons of patis (fish sauce)
3 tablespoons of cooking oil
10 corns of black pepper
1 liter of water
Salt and pepper to taste

Beef Stew Cooking Instructions:

In a big casserole, heat oil and sauté the garlic and onions.
Add water, the beef, black pepper and patis. Bring to a boil then simmer for 1 hour or until the beef is tender.
Add the potatoes. Continue to simmer until potatoes are cooked.
Add the cabbage then the pechay. Do not over cook the vegetables.
Salt and pepper to taste.
Serve steaming hot in a bowl and plain white rice.

Cooking Tips:

You can substitute the beef with chicken (chicken stew) or pork (pork stew) for variety.

Beef Morcon

Morcon Ingredients:

1 kilo beef, sliced 1/4 inch thick (3 pcs.)
1/4 kilo ground beef liver
200 grams sliced sausages or ham
200 grams pork fat (cut is strips)
3 hard boiled eggs, sliced
100 grams cheddar cheese in strips
100 grams grated cheddar cheese
2 onions, chopped
5 bay leaf (laurel)
1/2 teaspoon of ground black pepper
1/2 cup vinegar
2 teaspoon salt
2 cups of water
2 meters thread or string (for tying)

Beef Morcon Cooking Instructions:

Spread and stretch the sliced beef on your working table.
Arrange the filling on the sliced beef: sausage strips, cheese strips, sliced eggs, pork fat and some ground liver.
Roll the sliced beef with all the filling inside and secure with a thread or string.
Repeat the procedure for the two remaining beef slices.
On a pot, place the beef rolls and put the water, the remaining ground liver, grated cheese, chopped onions, bay leaves, ground black pepper and salt.
Cover the pot and bring to a boil. Simmer for one hour.
Add the vinegar and continue to simmer of another hour or until beef is tender.
Slice the beef morcon, arrange on a platter and top with the sauce/ gravy poured on top.

Cooking Tips:

A spoon or two of flour can be added to water to thicken the sauce.
Instead of boiling in a pot, you can use a pressure cooker for faster cooking.
Optional: Garnish with olives before serving.

Tapa

TAPA RECIPE SHOPPING LIST:

Beef - Round or Chuck or any lean cut
Whole Lemons or Lemon Juice

IN THE PANTRY:

Soy Sauce
Sugar
Garlic
Black Pepper
Cooking Oil

INGREDIENTS

2 pounds beef round or chuck, sliced thinly against the grain
1/2 cup lemon juice
1/3 cup soy sauce
2 tablespoons sugar
1/4 teaspoon ground black pepper
1 head garlic, minced
Canola or any cooking oil for frying

1 Mix together all the ingredients except the cooking oil. Blend well to coat beef thoroughly with the liquids and seasonings.

2 Cover and let marinate inside the refrigerator for minimum of 4 hours, or even overnight.

3 To cook, drain first the excess liquid from the marinade so the beef will fry and not boil in its own liquid.

4 Heat up the oil in the pan, fry the beef in batches.

5 Serve with Fried Rice, Fried Egg and a side of cut tomatoes.

COOK'S TIPS

Substitute vinegar if lemon juice is not available. Use the same measure. The dish will be more tangy than tart.
Since this recipe is a wet marinade, it is important to drain the liquid well before frying. Too much liquid will cause it to boil in it rather than fry.
I suggest that you do not marinate the beef for more than 24 hours. If you don't plan to cook the whole batch of beef that you marinated, you can keep what is left over in your freezer for up to 2 weeks. Just remember to label and date it.

Beef Kaldereta

Beef Kaldereta Ingredients:

1 kilo beef, cut into chunks
1 big can (350g) liver spread or ground liver
5 onions, minced
5 cloves garlic, minced
6 tomatoes, sliced
1 cup tomato sauce
3 green peppers, diced
3 red peppers, diced
4 pieces hot chilli peppers, minced
3/4 cup grated cheese
2 cups beef stock or water
1/4 cup cooking or olive oil

Kaldereta Cooking Instructions:

In a casserole, sauté: garlic and onions in oil. Then add tomatoes, red & green pepper and chilli peppers.
Add in the beef, tomato sauce, liver spread and water or stock. Salt to taste and let simmer for at least 1 hour or until the beef is tender.
Add cheese and olives (optional) and continue to simmer until the sauce thickens.
Serve with plain rice