Category Archives: Beef Recipes

Mechado Beef Stew

3 pounds rump roast, trimmed, cut into 2″ chunks
3 cloves garlic, minced
1 small onion, chopped
3 large tomatoes, chopped
1 bay leaf
3 tablespoons soy sauce
6 medium potato, peeled and quartered
oil, for frying
3 cloves garlic, minced

Cook beef, garlic, onions, tomatoes, soy sauce and bay leaf in pan till meat is tender, about 45 minutes to an hour. About 30 minutes before meat is cooked, fry potatoes in oil till browned. Drain all but 1 tablespoon oil from pan and add garlic. Saute for 1 to 2 minutes. Remove meat from sauce and add to sauteed garlic. Brown meat then add potatoes and sauce mixture to meat and garlic. Heat to boiling then remove from heat.

SINAMPALUKANG BAKA

½ kilo beef (cut into chunk cubes)
2 heads of garlic (crushed)
1 onion (diced)
5 pieces taro root (quartered)
1 piece radish (sliced bias)
1 bundle string beans (cut into 1′)
¼ teaspoon salt
¼ teaspoon black pepper
1- cup beef stock
6-cups of the water used to wash rice
½-cup tamarind juice

In a bowl, marinate beef chunks in salt & pepper for an hour. In a soup pot, heat oil and brown beef. Add beef stock and rice wash water. Bring to a boil in low heat until beef is tender. Add in taro root, radish and string beans. When vegetable is almost cooked, stir in tamarind juice. Serve hot.

Steak Teppanyaki

1/4 kilo beef tenderloin, cubed
salt and pepper
2 tablespoons oil
3 cloves of garlic, crushed
1 small green bell pepper, thinly sliced
1 small carrot, thinly sliced
1 cup bean sprouts
soy sauce to taste

Marinate beef in salt and pepper. Heat frying pan. Add oil then saute garlic until brown.Pan fry the beef cubes. Add the rest of the ingredients and cook until vegetables are done.

Callos (Tripe) in Tomato Sauce

2.2 lbs ox tripe 2 tbsp olive oil
1 lb ox knuckles 2 tbsp chopped onion
250 g slab of bacon 1 tbsp minced garlic
2 pieces chorizo de Bilbao (garlic sausage)
200 g tomatoes skinned, seeded and chopped
1 small onion, quartered
1 red bell pepper, cut into strips
2 sticks celery, with leaves
400 g chick peas, boiled and skinned
6 cloves garlic 2 tbsp paprika sprig of parsley
1 tsp freshly ground black pepper
50 g grated Parmesan cheese

Place tripe, knuckles, bacon, sausage, quartered onion, celery, whole garlic cloves, peppercorns and parsley in a large pot and add sufficient water to cover. Bring to boil, then reduce to simmer. Skim off the froth as it comes to the surface. Remove sausage after 30 minutes and then the other meats as they become tender. De-bone knuckles and cut into chunks. Cut tripe and bacon in a similar way. Cut sausage in half length wise, then diagonally. Strain the stock and set aside. Pour oil into a large casserole and fry bacon to allow fat to render, then remove bacon and drain on kitchen paper. Add minced garlic, chopped onion and tomato to the pan and saute until the liquid is reduced. Replace bacon. Add the other meats, red pepper strips, chick peas, paprika, pepper and reserved stock and bring to a boil. Reduce heat and allow to simmer for 20 mins, then stir in the cheese. Adjust seasonings to taste. Serve immediately with steamed rice and other dishes.