Beef Kare Kare

INGREDIENTS:

For the stew

• 1 kg ox tail
• 1 cup unsalted peanut butter
• 1/4 cup ground toasted rice
• 1 large red onions, diced
• 4 cloves garlic, crushed
• 1 whole garlic, minced
• 1/4 cup annatto seeds soaked in 1/2 cup boiling water
• 3 tbsp brown sugar
• 4 cups beef stock
• Water
• Salt
• oil
• Freshly ground black pepper
• Bagoong

For the vegetables

• 3 pieces eggplant, sliced
• 1 bundle string beans, sliced
• 1 bunch Baby Bok Choy

INSTRUCTIONS:

1. In a pot add oil and sauté onion and garlic, once onions turn translucent remove then set it aside.
2. Now using the same pot add ox tail then brown all sides.
3. Pour the beef stock and a cup of water into the pot then bring to a boil, cover and simmer for 1.5 hours or until meat is tender (Add water if needed).
4. Turn of the heat then remove the ox tail from the pot and leaving all the liquid, set ox tail aside.
5. Add sugar, ground toasted rice, peanut butter and water from soaked annatto seeds into the pot then mix thoroughly until it’s even in consistency. Turn on the heat to medium then let it boil.
6. Once sauce is boiling, turn heat to low then add the ox tail and simmer for 15 minutes. Season with a dash of salt and freshly ground pepper.
7. Now cook the vegetables separately by blanching string beans, eggplants and bok choy.
8. Pour stew on a deep bowl and add cooked vegetables on the side. Serve with bagoong.

Source : pinoytownhall

Image : Indonesiaeats

Bistek Tagalog

INGREDIENTS:

• 3/4 kilo lean beef, thinly sliced
• 5 pcs. medium size calamansi
• 2 large onions, sliced into rings
• 6 cloves garlic, crushed
• ground black pepper
• 1/4 cup soy sauce
• cooking oil

INSTRUCTIONS:

1. In a bowl marinate the thinly sliced lean beef with soy sauce, calamansi, and ground pepper. Leave for at least 1 hour but not longer than 3 hours. 
2. Heat a fry pan. Pour in the oil and let it hot. When oil is hot, cook the onions rings. When done, take it off the pan and set it aside. 
3. In the same frying pan, pan-fry the beef until it turns to slightly brown. Don’t over fry the beef for it will turn rubbery and very hard to eat.
4. After frying the beef, set it aside. 
5. Put in the garlic to the frying pan and saute the garlic. Add in the marinade and bring to a boil. 
6. When marinade is boiling, add the fried beef and let it simmer for 20-30 minutes or until beef it tender. Add water if necessary. Add some salt and taste if to your desired taste. 
7. Add in the onion rings and serve while hot. Enjoy!

Source : Filipino Recipes

Beef Kaldereta

INGREDIENTS:

• 1 Kg Beef, cubed
• 3 cloves Garlic, crushed and chopped
• 1 Onion, finely chopped
• 4 cups Water
• 1 cup Red Bell Pepper, cut into strips
• 1 cup Tomato Sauce
• ½ cup Liver Spread or Liver paste (processed using blender)
• 1 tsp. crushed Chili
• 3 large Bay Leaves
• 2 cups Potatoes, cubed
• 2 cups Carrots, cubed (small)
• 1 cup Cooking Oil
• 2/3 cup Green Olives (the salty and sour taste of green olives gives a very nice flavor for this dish)
• salt and pepper to taste

INSTRUCTIONS:

1. Heat the cooking oil in the pan and fry the carrots and potatoes until color turns light brown.
2. Remove the fried carrots and potatoes from the pan and set aside.
3. In the same pan where the vegetables were fried, sauté the garlic and onions.
4. Add the beef and simmer for 5 minutes.
5. Add water and let the beef boil until tender (about 30 minutes using a pressure cooker).
6. Add the tomato sauce and liver spread and simmer for 10 minutes.
7. Add green olives, carrots, bay leaves, bell pepper,crushed chili,and potatoes and simmer for 5 to 8 minutes.
8. Add salt and pepper to taste.
9. Serve Hot. Excellent with white rice.

Source : Best of Filipino Recipes

Filipino Beef Tapa

INGREDIENTS:

• 1/2 kilo Beef sirloin, thinly sliced
• 2 tbsp sugar
• 1 tsp ground black pepper
• 1 cup soy sauce
• 3 tbsp minced garlic
• 1 tsp salt
• 1 Clear plastic bag (we recommend Ziploc)

To Marinate:

1. Combine in a container the following ingredients; soy sauce, garlic, salt, pepper, and sugar and mix well then set aside.
2. After mixing all the ingredients place the Beef in the clear plastic bag or Ziploc
3. Pour the mixed seasonings in the Ziploc with meat and mix well.
4. Refrigerate the marinade for a minimum of 12 hours

Beef Tapa:

1. In a pan, place 2 cups of water and bring to a boil
2. Add the marinated beef tapa and cook until the water evaporates.
3. When all the water evaporated add 3 tbsp of cooking oil in the pan then fry the Tapa until done.
4. Serve with rice topped with fried egg and sliced tomatoes. (optional)

Source : Filipino Recipes Portal

Beef and Broccoli in Oyster Sauce

INGREDIENTS: 

• 3/4 pound flank steak, sliced very thin and against the grain 
• 4 cups broccoli cut into bite-sized pieces 
• 1-1/2 tablespoons high-heat cooking oil like vegetable or canola oil 
• 2 cloves garlic, minced 
• 2 teaspoons cornstarch, dissolved in 2 tablespoons water 
• cooked white rice 

For the beef marinade: 

• 1 teaspoon low-sodium soy sauce1 teaspoon mirin 
• 1/2 teaspoon cornstarch 

For the sauce: 

• 1/4 cup oyster sauce 
• 2 teaspoons mirin 
• 2 tablespoons low-sodium soy sauce 
• 1/2 cup chicken broth 

INSTRUCTIONS: 

1. Place the sliced beef in a large ziplock bag. Stir together the marinade ingredients and pour into the bag. Smoosh to coat the beef in the mixture, then let it sit at room temperature for 10 minutes. 
2. Meanwhile, steam the broccoli for 2 minutes, or until crisp tender. Do not overcook as the broccoli will cook a bit more later in the recipe. 
3. Stir together the sauce ingredients in a small bowl and set aside. 
4. Heat an electric wok, or very large skillet, to high heat. Add the oil then gently place the beef in the wok and spread into a single layer. Let the beef cook for 1 minute without touching it. 
5. Add the garlic and stir continuously for 1 minute, then add in the sauce and broccoli. Bring the sauce to a boil, then add in the cornstarch dissolved in water. Cook until the sauce has thickened slightly, about 2 minutes. Serve over rice, if desired.

Source : What's For Dinner

Roast Beef

INGREDIENTS:

• 1 2 pound beef bottom round roast
• 1 cup of apple juice
• 1/2 cup beef broth
• 1/4 teaspoon caraway or dill seed
• 4 teaspoons corn starch
• salt and pepper to taste

INSTRUCTIONS:

1. Coat the inside of a 5 quart Dutch oven with cooking spray. Over medium heat, brown the roast on all sides. Season with salt and pepper.
2. Add the apple juice, broth and caraway (or dill), cover and simmer 1 1/2 hours. (At this point, you can add potatoes or other vegetables if desired). If adding vegetables, cover and simmer another 15 to 20 minutes or until the vegetables are tender.
3. Remove meat to serving platter. Stir together the 1/4 cup water and the cornstarch. Stir into the juices in the Dutch oven. Bring to a boil, stirring constantly. Cook and stir until thickened and then boil 1 minute more.

Source : Get Cookin