Corned Beef & Cabbage Soup

Corned Beef & Cabbage Soup Ingredients and Procedures.

Ingredients:

• 1/4 c. corn oil butter
• 1 to 1 1/2 cups diced corned beef
• 1 cup diced onion
• 2 cups diced potatoes
• 1 cup diced carrots
• 1 cup diced cabbage
• 1/2 cup chopped onion
• 1 cup chicken broth
• 2 cans (10 3/4 ounces each) cream of potato soup

Procedures:

• Melt butter over medium heat in 3 quart saucepan.
• Add and saute onion until tender.
• Add corned beef, potatoes, cabbage, carrots, chicken broth, and cream of potato soup.
• Cover and bring to a boil.
• Reduce heat cook 30 to 45 minutes or until vegetables are tender.
• Serve at once.

Beef Guisado

Ingredients:

• 1 kilo beef tenderloin, cut into strips
• 3 tomatoes, sliced
• 2 onions, finely chopped
• 1 clove of minced garlic
• 1/4 cup soy sauce
• 4 cups of beef broth or bouillon
• 1 teaspoon of salt
• 1/2 teaspoon pepper
• 4 tablespoons of cooking oil

Procedures:

• Heat oil in a cooking pan.
• Sauté the garlic and onions.
• Add the sliced tomatoes
• Then add the beef, soy sauce, beef broth, salt and pepper.
• Bring to a boil then simmer until beef is tender.

Estimated cooking time: 30 minutes

Via: filipinofoodrecipes

Filipino Picadillo (Ground Beef and Vegetable Soup)

Ingredients:

• 2 tablespoons oil 1 small onion, chopped
• 3/4 kg (1 1/2 lb) minced beef
• 1 1/2 liters ( 6 cups) beef stock or water
• 1 medium potato, peeled and diced
• 1 small carrot, peeled and diced
• 50 g (1 cup) spinach leaves (optional)
• 2 tablespoons patis (fish sauce)
• Salt and pepper to taste

Procedures:

• Heat oil in a casserole or large saucepan and saute onion until transparent, 1 to 2 minutes.
• Add garlic and saute until fragrant, about 1 minute.
• Stir in minced beef and cook until brown.
• Pour in stock or water and bring to the boil then simmer over medium heat.
• Add diced potatoes and carrots and simmer until potatoes and carrots are tender, about 10 minutes.
• Stir in spinach leaves if desired and heat through.
• Season with patis, salt and pepper.

Via: pinoyrecipe

Potato and Ground Beef Torta

Ingredients:

• 4 Eggs, scrambled
• 1 small onion, finely chopped
• 1 medium sized potato, finely cubed
• 1/2 cup cooked ground beef
• Salt & Pepper to taste
• Oil

Procedure:

• In a bowl, scramble the eggs and season with salt and pepper.
• In a skillet, heat about two tablespoons of oil and sautee the onions until fragrant then add the potatoes.
• Stir continuously until potatoes are cooked through.
• Add the ground beef and stir until warmed over.
• Remove the potato/ground beef mixture from the pan and add to the bowl of scrambled eggs.
• Return the skillet to medium heat and add 2 more tablespoons of oil.
• When heated, pour the egg mixture into the pan.
• Cook over medium low heat until the egg is almost cooked through.
• Carefully flip over and cook the other side.

Via: Cook from then Heart

Beef Curry

Ingredients:

• 1 lb. sirloin, sliced thinly into short strips
• 3 tbsp. butter (or margarine)
• 1 onion, thinly sliced
• 2 tbsp. flour
• 1 to 1-1/2 cup milk
• 1 tbsp. curry
• salt and pepper, to taste
• 1 tbsp. Worcestershire sauce
• hot fluffy rice

Procedure:

• In a pan, melt butter over medium heat.
• Cook meat in hot butter for about 2 to 4 minutes or until it turns slightly brown.
• Transfer to a dish and set aside.
• In the same pan, add onions and sauté until translucent.
• Add flour and stir with a whisk to blend.
• Slowly add milk, continously stirring until mixture is thick and smooth.
• Stir in curry, salt and pepper, and Worcestershire sauce.
• Stir until well blended. Let simmer for about 3 to 5 minutes.
• Add the meat back and cook just heated through for about a minute or two.
• Remove from heat. Serve over hot rice.

Via: All Favorite Recipe

Sinigang na Baka (Beef Tamarind)

Estimate Time : 1 hour

Ingredients:

• 1 kilo beef, cubes (for stewing)
• 12 pieces tamarind (sampaloc)
• 1 big onion, diced
• 6 big tomatoes, quartered
• 2 pieces radish, sliced
• 4 pieces gabi, peeled & cubed
• 1 bundle sitaw (stringbeans) (cut into 2″ long)
• 1 bundle kangkong (cut into 2″ long)
• salt and patis (fish sauce) to taste
• water

Procedure:

• Place the tamarind in a small pot then bring to a boil or until the tamarind is soften. Pound and strain the juices then set aside.
• In a casserole, bring beef to a boil, place in a lower heat then simmer for an hour or until the beef is tender.Take out all scum that rises to the surface.
• Add onions, tomatoes and tamarind juice.
• Add gabi then simmer for a few minutes.
• Add string beans (sitaw) and kangkong stalks.
• Add kangkong leaves then serve.
• Season with salt and patis to taste then serve.

Via: filipino-recipes

Spice Beef

Ingredients:

• 1 cup light soy sauce
• 1 cup water
• 1 tablespoon sugar
• Knob of fresh ginger the size of a small walnut, peeled and smashed
• 2 cloves garlic, peeled and left whole
• 2 scallions
• 2 tablespoons five spice powder or mixed spices (available at Chinese stores), wrapped in a square of cheesecloth (muslin)
• 1 pound beef shin (gravy beef), in one whole round piece with no cuts

Procedure:

• Bring all the ingredients for the simmering sauce to a boil in a pot large enough to hold the piece of beef.
• Place the beef in the pot, and bring the sauce back to boil.
• Reduce the heat to low, and simmer for 2 hours.
• Remove the beef and chill in the refrigerator for at least several hours, or preferably overnight.
• Thinly slice and serve as a cold appetizer.

Via: pinoyrecipe

Pineapple Bistek

Ingredients:

• 1/4 Kilo beef sirloin, sliced tapa style
• 1 large onions sliced into rings
• 1-1/2 to 2 Tbsp. Soy Sauce
• 1 Tbsp. Calamansi Juice
• 1 can 234grams Del Monte Fresh Cut Pineapple Tidbits

Marinade:

• 8 cloves garlic, crushed
• 1 Tbsp. Soy Sauce
• 1/2 Tbsp. Calamansi Juice
• 1/8 Tsp. Pepper
• Pineapple syrup

Procedure:

• Marinate beef for 1 hour. Drain and reserve marinade.
• Fry beef in 1/4 cup oil until light brown.
• Retain 2 tbsp. oil in pan.
• In the same pan, saute onion until almost tender.
• Add soy sauce, 1/8 teaspoon pepper, calamansi juice and marinade.
• Simmer for 2 minutes.
• Add fried beef and Del Monte fresh cut pineapple tidbits.
• Simmer once.

Via: Filipino Cuisine All Meat Recipes

Kare Kare

Ingredients:

• 1/2 kilo beef (round or sirloin cut) cut into cubes (for a more traditional kare kare, use cleaned beef tripe instead of beef)
• 1/2 kilo oxtail, cut 2 inch long
• 3 cups of peanut butter
• 1/4 cup grounded toasted rice
• 1/2 cup cooked bagoong alamang (anchovies)
• 2 pieces onions, diced
• 2 heads of garlic, minced
• 4 tablespoons atsuete oil
• 4 pieces eggplant, sliced 1 inch thick
• 1 bundle Pechay (Bok choy) cut into 2 pieces
• 1 bundle of sitaw (string beans) cut to 2" long
• 1 banana bud, cut similar to eggplant slices, blanch in boiling water
• 1/2 cup oil
• 8 cups of water
• Salt to taste

Procedure:

• In a stock pot, boil beef and oxtails in water for an hour or until cooked. Strain and keep the stock.
• In a big pan or wok, heat oil and atsuete oil.
• Sauté garlic, onions until golden brown, then add the stock, toasted rice, beef, oxtail and peanut butter. Bring to a boil and simmer for 15 minutes. Salt to taste.
• Add the eggplant, string beans, pechay and banana bud. Cook the vegetables for a few minutes - Do not overcook the vegetables.
• Serve with bagoong on the side and hot plain rice.

Via: filipinofoodrecipes

Morcon

Ingredients:

• ¼ cup calamansi juice
• ½ cup soy
• Pepper
• 2 kilos beef kalitiran, sliced into 3/4" thick whole sheets
• 1 can sausage, cut into strips
• 3 hard-boiled eggs, sliced lengthwise into quarters
• 1 carrot, sliced into 1/4" thick long strips
• 2 strips pork fat, 1/4" thick
• 2 strips of cheese, 1/4" thick each
• All-purpose flour
• Cooking oil
• 4 cups broth
• Salt and pepper
• Parsley and bell pepper (optional)

Procedure:

• Mix together marinade ingredients (calamansi juice, soy sauce and pepper).
• Place the beef kalitiran on a a flat dish and pour in marinade.
• Set aside for one hour.
• Remove the marinated beef and lay on a flat, clean bpardor tray.
• On one end of each beef arrange the following: strips of sausages, egg, carrot, porkfat and cheese, distributing fillings evenly.
• Starting from the end where the fillings are, roll the beef sheets carefully, making sure that all the fillings are intact.
• Roll the sheets of beef completely until it reaches the other end.
• Truss the rolls using any kitchen twine by using a metal truss and some string to use for twining.
• Spread flour on a large sheet pan or on a work table that has been cleaned and dried.
• Roll the morcon overthe flour. Heat cooking oil in a frying pan.
• Saute the morcon in oil until it becomes brown on all sides.
• Transfer the morcon to a big casserole.
• Add broth (orstock) and season with salt and pepper.
• Cover the pan and allow to simmer over low heat until the beef becomes tender (about 2 hours).
• When the morcon has cooled down a little, slice it into half an inch slices and serve on a platter with the sauce it was cooked in.
• You can add a garnish of peppers and parsley. Serve hot.

Via: pinoyrecipe

Lomo Guisado (Sauteed Beef Strips)

Ingredients:

• 1 k. beef tenderloin or round steak cut into 2" thin strips.
• 3 tbsp. cooking oil
• 5 segments garlic, macerated
• 2 onions chopped into finely thin strips.
• 4 big ripe tomatoes, chopped
• 1/4 c. soy sauce
• salt and pepper
• 4-6 c. beef stock or beef bouillon
• 1/2 tsp. Aji-no-moto

Procedure:

• Heat oil in a saucepan.
• Saute garlic until brown.
• Add onions, ginger and tomatoes and cook over slow fire for 10 minutes.
• Add meat and soy sauce.
• Add beef stock 1/2 c. at a time and simmer until meat is done and tender.
• Add just enough liquid to cover meat strips. Serve hot.
• Beef bouillon may be prepared with 1 cup of water for every cube of beef bouillon.

Via: Barangay

Adobong Karne Sa Gata (Beef Stewed in Coconut Milk)

Ingredients:

• 3 pounds cubed stewing beef (chuck)
• 1/2 cup soy sauce
• 1 tablespoon freshly ground pepper
• 1 tablespoon patis or salt
• 3/4 cup white vinegar
• 4 bay leaves
• 1 tablespoon sugar
• 1 12-ounce can coconut milk
• 1 head of garlic, crushed
• 1-1/2 tablespoons whole peppercorns
• 4 tablespoons vegetable or corn oil

Procedure:

• Combine the beef, vinegar, garlic, soy sauce, bay leaves, peppercorns, ground pepper and sugar in a saucepan.
• Let stand for 2 hours.
• Bring mixture to a boil and simmer about an hour or until meat is tender.
• Heat the oil in a skillet and add the garlic from cooked mixture.
• Cook until brown.
• Add the meat and cook, stirring, until it is browned on all sides.
• Add patis or salt to taste and the coconut milk and the sauce and simmer for about 5 minutes.

Via: RecipeHound

Pocherong Baka (Beef Pochero-Style)

Ingredients:

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

Procedure:

• 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 Recipe"

Ingredients:

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

Procedure:

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

Via: YollyKing

Beef Mechado

Ingredients:

• 1 kilo of beef cut into chunks
• 1/8 kilo of pork fat cut into strips
• 4 onions, peeled and quartered
• 5 medium potatoes, quartered (optional: fried)
• 1 medium sized carrot, sliced in 1/2? sections
• 2 red bell pepper, sliced
• 2 cups beef stock or 2 bouillon cubes dissolved in water
• 3 bay leaves (laurel leaves)
• 1/4 -cup vinegar
• 2 cups tomato sauce or 1/2 cup tomato paste
• 1 cup soy sauce
• salt & pepper to taste

Procedure:

• Cut an incision on the beef chunks and insert a pork strip in the middle (mitsa)
• In a casserole, combine the beef (with the fat), tomato sauce, soy sauce, bay leaves and beef stock. Bring to a boil and simmer until the beef is almost tender
• Add the vinegar and let boil for a minute or two
• Add the potatoes, onions, carrot, and bell pepper
• Let simmer until potatoes and carrots are cooked - occasionally stir to thicken sauce
• Serve hot with white rice

Tips

• Pressure cook the beef with the beef stock for faster cooking time.
• Fry the potatoes before adding to the casserole.
• Add 2 to 3 tablespoons of olive oil and stir when the mechado dish is almost done for added flavor.

Via: PinoyRecipe