BEEF MARINATED IN BULGOGI SAUCE
Bulgogi is made from thin slices of sirloin or other prime cuts of beef. The meat is marinated with a mixture of soy sauce, sugar, sesame oil, garlic and other ingredients such as scallions, or mushrooms, especially white button mushrooms or shiitake. Sometimes, cellophane noodles are added to the dish, which varies by region and specific recipe. Before cooking, the meat is marinated to enhance its flavor and tenderness. They said it’s a korean dish. Mine I added red bell peppers, pechay baguio and onion. Without adding extra garlic in it. But you can add if you wish too. And I serve it with rice. 🙂
Here I added more vegetables like cabbage, pechay bagoiu, bell peppers and mushrooms too. You can add also celery, carrots and turnip cabbage if you want.
Bulgogi is traditionally grilled, but pan-cooking is common as well. It’s common practice in Korean barbecue to grill or fry whole cloves of garlic, sliced onions, and chopped green peppers are often grilled or cooked with the meat. This dish is sometimes served with a side of lettuce or other leafy vegetable, which is used to wrap a slice of cooked meat, often along with a dab of ssamjang, or other side dishes, and then eaten as a whole.
MY HOMEMADE BULGOGI SAUCE
* 3 tbsp. chopped garlic (about 2 cloves)
* 3 tbsp. Soy Sauce, dark one
* 2 tbsp. Sugar, I used Brown Sugar
* 1 tbsp. Honey
* 2 tbsp. fresh squeezed juice from an Asian pear
* 1 tbsp. Japanese Rice Wine
* 1 tbsp. Sesame Oil
*** Simply mix marinade together until sugar and honey are dissolved/distributed. That’s it…wink!
* 1 kg Beef meat ( you can use sirloin or tenderloin also)
* 2 pcs. Red Bell Peppers
* 1 Pechay Baguio or Cabbage
* some Olive oil
* Bulgogi sauce
* 2 pcs. Onion
A legacy from the Spanish colonial era, this savory stew of ox tripe and tail is flavored with spicy chorizo de bilbao and traditionally served with olives. The chorizo de bilbao or chinese chorizo is a major factor. chorizo de bilbao, or blood sausage, is a spicy sausage packed in paprika flavored lard. In the Philippines, they are available canned or frozen. A bit expensive, but the flavor it gives a dish is just wonderful. Highly spiced, one chorizo de bilbao is enough for this recipe. This what makes callos special and why is it different from other beef stews!
Callos was certainly a poor man’s dish because of the ingredients. Throughout the history of cooking, discarding the innards as waste products was fashionable. Known also in the culinary world as offal, the term actually comes from the corruption of ‘off-fall’ to refer to the refuse meat that are cut away when the carcass is dressed. But despite its inedible sound, offal has always played a fundamental role in the diets of populations living in times of distress.
Although not one of the crowd throughout the more prosperous times in history would consider these cheap ingredients in their main dish or party fare, offal is nearly a whole class of food in itself because they have much to offer nutritionally, on top of its unique delicious flavor. Contrary to a common disgust for these dishes due to cultural unfamiliarity and sanitary concerns, these offal items are generally very well cleaned when offered in the marketplace.
Then, of course, the stock that comes from simmering the ox tail is incomparable. It is naturally thick and sticky. If available, choose bone-in ox tail. The flavor will even be richer. If fresh basil, parsley and rosemary are not available, substitute the dried variety, but reduce the amount by half. Actually, you can omit them altogether but the flavor and aroma of the cooked dish will not be the same.
* 250 g ox tripe cooked cut into strips
* 500 g ox tail boiled
* 2 pcs. chinese chorizo or chorizo de bilbao
* 1 whole garlic, minced
* 2 pcs. onions, diced
* 3 pcs. tomatoes, diced
* 1 carrot, diced
* 20 g green peas
* 4 pcs. potatoes, diced
* 2 pcs. red bell peppers, julienned
* about 15 pcs. green olives, pitted
* 2 tbsps. tomatoe paste
* 3 to 4 tbsps. olive oil
* 2 cups of beef stock
* some salt
* freshly cracked black pepper
* 1 tsp. dried basil leaves
* 1/2 tsp. rosemary powder
1.) Boil ox tail and ox tripe remove scum as it rises. Cover and simmer until tender (1 1/2 to 2hours) alternatively use a pressure cooker!
2.) Heat the olive oil in a large saucepan or casserole. Over medium-high heat, saute the onion, garlic, and tomatoes until fragrant, about 45 seconds. Add potatoes and carrot and cook for another 45 seconds. Add chorizo de bilbao slices and red bell peppers cook until they start rendering color. Increase heat to high and add the olives, green peas, ox tail and tripe. Cook, stirring, for about 2 minutes. Add the rosemary, basil leaves and tomatoe paste.
3.) Season with some salt and pepper and pour beef stock. Cover bring to a boil and simmer for 20 minutes. Serve hot with bread or rice.
SKIM CREAM BEEF AND PORK GROUND MEAT!
Skimmed milk, or skim milk is made when all the cream (also called milkfat) is removed from whole milk. Sometimes only half the cream is removed, this is called semi skimmed milk. Skimmed milk is more popular in the United States than Britain. Skimmed milk contains less fat than whole milk, which means that many nutritionists and doctors recommend it for people who are trying to lose weight or maintain a healthy weight. Or milk from which no constituent (such as fat) has been removed.
Here I used the Knorr Base Mix and mix ground beef and pork for this dish. Combined together with carrots and different mushrooms!
* 1 kg of mix ground pork and beef
* 500 g carrots. peeled and sliced
* 300 g different mushrooms
* 1 pouch of Knorr Base Mix
* some water
* 4 tbsps. olive oil
* Scallions, cut into rings
BOILED BEEF WITH APPLE MOUSSE (TAFELSPITZ)
This in my version of “TAFELSPITZ” with apple mousse. So what is TAFELSPITZ?
Tafelspitz–a boiled beef a typical Austrian dish. The beef is simmered along with root vegetables and spices in the broth. It is usually served with roasted slices of potato and a mix of apple mousse or sour cream mixed with chopped chive and white bread. They said the late austrian emperor, Franz Joseph I was a great lover of Tafelspitz.
I served it with bread instead of roasted sliced potatoes, as my kids preference!
Tafelspitz is considered to be the national dish of Austria.
The meat for Tafelspitz is beef, with firm white fat. The fat can be left on to avoid the meat from becoming dry. The Austrian gave almost every muscle of beef a separate name. This can be order extra from butcher!
The best part is near tail.
* aboout half or a kilo of beef meat (near tail part)
* a bundle of soup greens
* chopped chive
* apple mousse
BEEF MEAT-POTATOE-CABBAGE SAUTE
Today’s viand…Sunday again, lahat ay nasa bahay kaso hindi ko alam kung ano ang ipapaulam sa pamilya until nagbukas ako ng refrigerator…may about 1/4 head na cabbage, some potatoes at sa freezer may sliced beef meat. A sort of helping the family budget, hindi kailangang kumain sa labas at hindi rin nakapamili yesterday (Saturday), which is usually ay araw ng pamamalengke para sa stock for the whole week. Malaking bagay talaga kung may mga food stock sa bahay. So, kung ano lamang ang aking natagpuan sa fridge ay ito lamang ang aking lulutuin para sa aming pananghalian ngayong Sunday.
A kind of imbento ko na naman pero hindi nasayang ang effort ko sa kitchen dahil nagustuhan ng aking mag-ama at ubos na pananghalian!
Kung minsan kinakailangan talaga na malawak ang iyong imahinasyon para makapagkumpuni ng isang putahe, bagay na para sa akin ay napakadali. Importanteng alam mo ang preference ng buong pamilya…na ayon sa panlasa nila.
* about 300 g beef meat
* half a head Cabbage
* 3 to 4 pcs. Potatoes, medium sized
* 1 Onion
* 3 to 4 cloves Garlic
* 1 Beef broth cube
* 3 to 4 tbsps. Vegetable oil
* some water
BREADED BEEF SCALOPE
Breading (also known as crumbing) is a dry grain-derived coating for a piece of food such as meat, vegetable, poultry, fish, shellfish, crustacean, seitan, or textured soy, etc., made from breadcrumbs or a breading mixture with seasonings.
Serve with potatoe salad as side dish. For potatoe salad recipe, please check it out from the files of entry.
Breading can also refer to the process of applying a bread coating to a food. Breading is well suited for frying because it lends itself to creating a crispy coating around the food.
Breading mixtures can be made of breadcrumb, flour, cornmeal, and seasoning that the item to be breaded is dredged in before cooking.
If the item to be breaded is too dry for the coating to stick, it may be coated with something like buttermilk or raw egg first.
Breading contrasts with batter which is a grain-based liquid coating for food that produces a smoother and finer texture, which can be less crispy overall. Breading could incorrectly refer to cubes of bread, commonly known as croutons or large premade breadcrumbs or stuffing mixtures.
Onother breaded meat sorti from my files!
* 5 to 6 pcs. Beef Scalopes
* 3 pcs. beaten Eggs
* 1 tbsp. Milk
* 1 tbsp. Lemon zest
* some Flour
* Bread crumbs
* about 4 cups of Vegetables oil
My BEEF PICADILLO
Traditionally, picadillo was cooked with either beef and chayote, or beef and potatoes. My mother (who was a really fantastic cook) used to make both versions, depending on which vegetable was available.
* 3/4 kg Beef for stewing
* 2 pcs. Chayote or Sayote, cut into cubes
* 2 pcs. Potatoes, also cut into cubes
* 1 pc. Carrot
* 6 pcs. Tomatoes, cored
* 1 pc. Onion
* 4 cloves Garlic
* some Water
* Salt and Pepper to taste
* 2 tbsps. Vegetable oil
*1.) Heat saucepan. Pour cooking oil. When oil is hot, add onions, garlic, tomatoes, and beef cubes. Stir until beef is no pink. And if tomatoes start to liquefy. Add salt and pepper. Add enough water to cover. Bring to a boil. Lower heat and simmer until beef is tender (this cold be anywhere from 1-1/2 to 2 hours; I normally boil beef for 2 hours to make sure that it is very tender). Check the liquid once in while to make sure that there is enough to cover the beef cubes.
*2.) Meanwhile, prepare the vegetables by cutting them into 1″ x 1″ inch cubes. Peel and cut the potatoes just before adding them to the pan to avoid discoloration.
*3.) When beef is tender, turn up heat and add potatoes, chayote and carrot.. Bring to a boil then lower heat and simmer for 10 minutes. Adjust seasonings. The potatoes will absorb a lot of the salt and more salt may be necessary. That’s it! Your picadillo is ready! :pump-klaus:
MY BEEF AFRITADA
WIKIPEDIA says, AFRITADA is chicken or pork simmered in a tomato sauce with vegetables. But what I know afritada is another one of those tomato sauce based stews that was introduced in the Philippines by the Spaniards. Correct me if I’m wrong!
Anyway, my family loves beef meat than ever talaga 😛
My hubby brought me 5 kilos of beef meat with some bones but more on meat. So I have to get rid of it slowly but surely…
The whole week I had cooked it alternately with vegetables. Todays lunch is Beef Afritada…..see picture down here.
I just added what I do have in refrigerator: green bell peppers, carrots, potatoes and tomatoes. Of course with tomatoe paste, onion and garlic. No bay leaves, no sweet peas, no basil, oregano and rosemary. Saute in olive oil seasoned with salt and pepper. And this complete my collection of recipes for tomato sauce based stews in my blog!
*1 kg Beef meat, cut into cubes
* 4 pcs. small Green bell peppers, Core and seed the bell peppers and dice
* 2 pcs. big Carrots, peeled and cut into wedges
* 4 pcs. big Potatoes, peeled and cut into cubes
* 1 Onion
* 4 cloves Garlic, Peel and finely mince the garlic
* 4 pcs. Tomatoes, Coarsely chop the tomatoes
* 2 tbsps. Tomatoe paste
* Salt & Pepper to taste
* some Olive oil
* 2 cups of meat broth or water
*** Heat the olive oil in a thick-bottomed pan. Add the beef cubes and cook over high heat until the edges start to brown. Just keep the heat up until the mixture dries up and the beef starts to render fat. Then cook the beef in the mixture of fat and oil until the edges start to brown. Pour off the fat.
*** Add the onion, garlic, tomatoes and tomato paste to the beef and stir well. Season with salt and pepper. Pour in the meat broth and water, stir, cover and simmer for about 15 minutes.
*** Add the vegetables to the stew. Stir well. Cover and simmer for 10 to 15 minutes or until the meat and vegetables are done. Add more broth or water if necessary. Add only about half a cup each time to avoid thinning the sauce. Adjust the seasonings if necessary. Let stand for about 8 to 10 minutes to infuse the flavors. Serve hot with rice :pump-klaus:
BEEF MEAT (sliced)
The idea came the first time I tried this pack of “BULGOGI SAUCE” which I bought from Vietnamese store.
Before I used to marinate the meat with the sauce. In this case I just pour it direct in the pan after sauteing the vegetables. To save time but turn out the same taste as if I marinated it!
I haven’t tried it yet with other meat like chicken or pork, but with beef meat goes perfectly 🙂
I just added mushrooms and red bell peppers with onion.
* 1 kg beef meat, sliced
* 2 pcs. red bell peppers
* 1 onion
* 250 g mushrooms
* some vegetable oil
* half a cup of Bulgogi sauce or more
CORNED BEEF AND CABBAGE (with Potatoes)
The Dish on Corned Beef and Cabbage
Corned beef and cabbage is traditionally served across America. Recent beef recalls aside, in moderation meat may actually have some health benefits, although a significant amount of evidence seems to support a vegetarian diet.
The protein portion of this Irish feast is prepared from beef cured or pickled in seasoned brine. The corn in corned beef refers to the grains of coarse salts used to cure it. According to The History Channel, while cabbage has become a traditional food item for Irish-Americans, corned beef was originally a substitute for Irish bacon in the late 1800s.
Another study ascertained that consumption of cured meats, such as corned beef, does not increase the risk of adult-onset asthma. However, study data did suggest a possible correlation between cured meat and an increase in the adverse effects of smoking, including an increased risk of chronic obstructive pulmonary disease.
More evidence seems to support cabbage as a healthy dietary choice. Extracts of the vegetable have been studied for their anticancer, antifungal, anti-inflammatory and cholesterol-lowering activities.
An Italian study found that juice made from extracts of cabbage had antifungal effects and may therefore be useful in the prevention of certain diseases.
* 500 g or more Corned beef or 2 canned
* 1/2 head shredded Cabbage
* 4 pcs. Potatoes, medium sized
* Olive oil
* 1 Onion, thinly sliced
* 4 cloves Garlic, crushed and peeled
* 1 pc. Beef broth cube
* some Salt
BEEF RISSOLES with MASHED POTATOES
This is my VERSION of BEEF RISSOLES, which I usually cook for my 2 kids with smashed potatoes!
Ever since they are still in grade school, it was already included in my Menu plan for cooking. They love it very much with beet root salad. Maybe you can give a try with this recipe of mine. I always need 2 kg of minced meat for a very good size of Rissoles and not the down-sized one!
So, here is the recipe…
* 2kg Beef meat, mince
* 1 whole Garlic, peeled and mince
* 1 Onion , chopped
* 1 bunch Parsley, chopped
* 1 and 1/2 tbsps. Olive oil
* some Vegetable oil for frying Rissoles
* 2 pcs. White bread or Bun
* some Milk
* 1 tsp. powdered Nutmeg
* 2 pcs. Egg
* salt and pepper.
—Saute onion first in olive oil until translucent. Then combine all ingredients except oil in a bowl.
—Make a patties about your desire size.
—Cook in a pan on a stove top. Serve with mashed potatoes and beet root salad. ENJOY!
CORNED BEEF CON PATATAS
A working mom like me, needs to divide her time always. Quick cooking includes in everyday routine!
This was Sunday brunch for the whole family. My hubby had it with fried rice and my two kids with bun. I still remember way back in the Philippines during that time, my mother used to served it with “Sinangag” and my father loves it with big “PANDESAL” as “PALAMAN”.
* 2 cans of Reno corned beef or any brand
* 1 medium sized onion, peeled and chopped
* 4 pcs, boiled potatoes, cut into cubes
* some vegetable oil
* salt and pepper to taste
—Heat a pan, add some vegetable il, saute onion until translucent then add boiled potatoes and season with salt.
—Add corned beef mix all together until done adjust salt and pepper if necessary. Serve hot with bread or rice.
BAKARETA (aka Beef Caldereta)
I learned this dish from my late mother. And because she’s a pure visayan, her bakareta is something different from Tagalog and Ilocano Region. Everybody loves her Bakareta in which she add chorizo everytime.
I remember when I was a little girl before if this is our viand, before eating time the chorizo was all eaten by me. She will get mad but she could not bring it back!… :green-^^:
So, here is the Bakareta recipe from my late mother.
* 1 kg beef roast, cut bite size
* 1 can or in tetra pack/ about 500 g tomato sauce
* 1/2 cup soysauce
* 1/2 cup grated cheese, of your preference
* 1 med. carrots, peeled and sliced diagonally
* 4 pcs. med. potato cut to eight pieces or 2 pcs. would enough/I made this more extra for my daughter!
* 1 pc. med. size red bellpepper
* 1 pc. med. size green bellpepper
* 20 g green peas /guisantes
* 1 med. size onion
* 3 cloves garlic, crushed and peeled
* 45 g or 1/2 cup liver spread
* some salt and pepper to taste
* 3 pcs. chorizo of your preference/ I used Austrian chorizo!
—In a wok or casserole brown the potaoes and set aside on a paper towels. In the same casserole and oil, saute onion, garlic and beef slices until meat is golden brown.
—Season with soy sauce, salt and pepper. Cover with enough water and bring to boil. Keep adding water if necessary until the beef is almost cooked. This will take abou half an hour.
—When the meat is tender enough to eat start adding the potaoes, carrot, snow peas and tomatoe sauce. Continue cooking until vegetables is done.
—Last add the bell peppers, liverspread and the grated cheese. Now your dish is ready to serve.
BEEF SCALOPE with HERBS-BUTTERED MUSHROOMS
So many people asking me, especially on facebook if I am a Chef or cook. And I answered them; please read “about me” on my WEBLOG!
Again, I am not a cook or Chef, I’m just a mother of 2 and simple wife who’s passion is HOME COOKING…….if you are interested to know more about me, just read it under the “Author”.
Anyway, here is onother experiment of mine with beef scalope which I’ve tried for the second time around today. My family likes it since then…so this will be a part of every week menu now. I just want to share it to everybody who wants to give a try…
* about 6 to 8 pcs. Beef Scalope
* 1 tbsp. Paprika Powder
* some chopped Chive
* about 300 g Mushrooms, sliced
* 1 pc. Red Onion, cut into rings but peeled of course
* 1 pc. Bell Pepper, cut into rings
* Salt and Pepper to tatse
* some Vegetable oil for frying scalope
FOR THE SAUCE:
* Beef broth cube
* some water (it depends upon your preference how much sauce you need)
* some milk
* some butter
By this time I used the ready mix one!
—Fry first beef scalope until brown, then pour half a cup of water cover and cook over lower heat for about 8 to 10 minutes.
—Saute onion, mushrooms, chive and bell pepper in herbs-butter with paprika powder. Cover over lower heat until done.
—Serve while hot, scalope topped with herbs-buttered mushrooms, side dish rice. That’s it and Enjoy!
BEEF and POTATOES with SOUR CREAM
This was our lunch yesterday, Sunday the 24th of January. A boiled beef and sliced which I fried in a mixture of olive oil and butter together with sliced boiled potatoes. I added only onion and herb, without garlic. Then at the end sour cream was added before serving. I t was just a try if my family will like it. I think for a change was great. they are used to mix vegetables and chicken with sour cream. But beef with sour cream is something new for them. My hubby had almost finish the dish, but the kids not much.
Anyway, here is the recipe for it which I wanted to share for all of you out there.
I made this photo down here 2 minutes before I added the sour cream!
* 800 g beef for stewing (brisket also good), boiled
* 500 g potatoes, boiled
* 1 onion, cut into cubes
* 1 cup of sour cream/about 250 g
* 2 tbsps. butter
* 3 tbsps. olive oil
* 1 tsp. dried or fresh basil leaves
* 1/2 tsp. thyme
* salt and pepper
— You have to start with beef cooking in salted water until very tender and also potatoes. Then slice both and set aside.
… Heat a big pan, combine olive oil and butter. Saute onion until translucent.
— Add the potatoes and beef and cook over high heat to coat all the pieces with oil.
— Season with dried basil leaves, thyme, salt and pepper. Stir. Cook until the beef and potatoes are heated through.
— Pour the sour cream over before serving.