BEEF RECIPES

Bistik (Beef Steak)

Caldereta

Kare-Kare

Estopadung Dila

Karne Norte

Mechado

Morcon

Puchero

 BISTIK (Beefsteak)

2 lbs. (1 kilo) round or sirloin tip steak
2 tbsps lemon juice (calamansi juice preferred if available)
1/8 cup soy sauce
6 whole peppercorns, crushed or equivalent ground black pepper
3 tbsp. cooking oil
1 medium-sized potato, peeled and cubed into 1 inch square pieces
1/4 cup water
2 onions, sliced
1 pc. garlic, minced finely
1/2 tsp. MSG (optional)

• Slice meat 1/4 inch thick across the grain and cut into 2X2 inches pieces. 
• Tenderize meat by pounding with tenderizer or the back of the knife.
• Combine lemon juice and soy sauce and marinade meat in mixture for 1 hour.
• In a kawali (wok) combine marinaded beef mixture, including marinade, 1/4 cup water, and 1 sliced onion and bring to a boil. Simmer, cover and, cook until beef is tender (about 20 minutes). 
• Drain, setting aside meat and saving the left-over broth or liquid in another bowl.
• Heat cooking oil in wok and saute garlic and 1 sliced onion. 
• Add meat and cubed potatoes and stir-fry for one minute. 
• Add left over liquid and simmer for 5 minutes or until potatoes are cooked. 
• Adjust seasonings (add salt to taste as necessary and MSG if you prefer) and serve.
   

CALDERETA

1 1/2 lbs. stewing beef cut into 1 1/2" cubes (or short ribs)  1/4 cup vinegar  6 whole peppercorns, crushed  3 tbsp. cooking oil  2 tsp. salt  3 cloves garlic, crushed  1 onion, sliced  1/2 cup tomato sauce  1/2 cup hot water  1/2 green pepper, cut into strips  1/2 red pepper, cut into strips  1 bay leaf  1 hot green pepper (or 1 tsp. tabasco)  1/2 tsp. MSG  1 tsp. sugar  3 tbsp. oil  1 small can (8 oz.) peas  2 oz. liver sausage or 3 oz. can liver spread

Garnishes:

2 hard boiled eggs, sliced
1/4 cup stuffed olives

Preparation:

• Marinate beef in a mixture of vinegar, peppercorn and garlic for 1-2 hours. Drain. 
• Brown in hot oil a few pieces at a time. Set aside.
• Saute onions in remaining fat in skillet until soft but not brown. Return the pieces of beef to skillet. 
• Add tomato sauce, bay leaf, salt, MSG (optional), sugar and hot water. 
• Bring to a simmer, cover and cook until beef is tender.
• Add red and green peppers and tabasco sauce. Cover and simmer for 10 more minutes. 
• Add liver paste and green peas. Stir and cook for another 5 minutes. 
• Garnish with sliced hard boiled eggs and stuffed olives.

 KARE-KARE

Here's an old recipe of "kari-karing pata" taken from "Recipe of the Philippines" compiled and edited by Enriqueta David-Perez, a Kapampangan. Although it says "pata", you can substitute oxtail if that's what you want (submission by Sue Narciso).

Ingredients:

  1 calf's pata, well-cleaned
  3 bundles of kamangyang (sitaw) (about 10 pieces each bundle), cut into 2 inches long
  1 banana heart (puso ng saguing), sliced finely crosswise
  5 tablespoons lard
  1 big onion, sliced
  3 cloves garlic, crushed
  2 tbsps. seeds of achuete
  4 regular-sized eggplants cut into 1" lengths
  3 small radishes, peeled and sliced
  1/3 cup toasted rice, powdered
  1/2 cup toasted peanuts, ground (or peanut butter)
  salt to taste

Preparation:

• Clean the calf's leg. Cut into desired pieces. 
• Wash thoroughly, put in a saucepan, cover with water, bring to a boil then simmer until tender.  Set aside.
• Saute the garlic, onion and tender calf's leg. Pour the mixture in the saucepan adding salt to taste and water in which leg was cooked. Bring to a boil. 
• Add the sliced banana heart. When the banana heart is almost tender, add the sitaw then the eggplants and radish.
• Wash the seeds of achuete and soak in one-half cup of water. Add this colored water to the mixture. Add the powdered rice and peanuts stirring thoroughly to avoid sticking.
• Serve with baguk (bagoong alamang) sauted with pork. If you like, squeeze calamansi or lemon juice on the bagoong to neutralize the saltiness of the bagoong.

Here's a short version:

• Cut 1 lb. oxtail into serving pieces. Boil in 5 cups water until meat is tender then set aside.
• Add 1 cup eggplant and 1 cup long beans, cut into 2" lengths in remaining broth and cook for 2 minutes.
• Prepare peanut sauce by dissolving 1 pouch Mama Sita's Peanut Sauce.
•  Mix in 1 cup broth.
• Stir in tender meat and peanut sauce. Add 1 cup pechay or kangkong leaves. Add salt to taste or serve with sauteed shrimp paste (bagoong) and rice. Makes 4 to 5 servings.

ESTOPADUNG DILA

1 calf's tongue (about 2 lbs.)
1 medium onion quartered
1/4 cup cooking oi
3 cloves garlic, minced
1/2 tsp. peppercorn
1 bay leaf
1/4 cup vinegar
1/2 cup canned tomatoes
1/4 cup soy sauce
1/2 cup white wine or water
2 tbsp. sugar

• Rub tongue with salt, use coarse or rock salt, if available. Rinse thoroughly. 
• Place in a pot, cover with water and boil for 5 minutes. Scrape or peel off white hard coating of tongue. 
• Wash tongue and dry thoroughly.
• Heat oil in big saucepan with alid. Brown tongue on all sides, push to one side of pan, saute garlic, onions and tomatoes, add 1 cup water and all other ingredients. Cover and simmer until tongue is tender.
• Transfer tongue to serving platter, slice to serving pieces. Boil sauce in pan until reduced to 1 cup; strain and pour over sliced tongue. Serve hot or cold.

KARNE NORTE (HOMEMADE CORNED BEEF)

(This recipe was submitted by Jojo of Virginia to the Filipino Culinary Recipe Forum.)

4 kilos(9 lbs)  lean beef roast (brisket or punta y pecho)

Marinating Solution::

2-1/2 cups brine (saturated salt solution) cooled
2-1/2 cups boiled water, cooled
2-1/2 Tbsp brown sugar
1/8 Tsp saltpeter (salitre)
1/8 TSP nitrate
4 tablets  Ascorbic Acid (Vitamin C) (500 mg.)

Marinate meat in brining solution for 24 hrs in refrigerator.  Next day, wash 3 times in running water and drain.
Put drained meat in a pressure cooker

Add 1 bay leaf and 10 whole black peppercorns (optional). No water added.

Cook in pressure cooker for about 45 minutes. Cool before opening.
Separate meat with a fork.

TO MAKE BRINE SOLUTION: boil 1 CUP OF SALT in 2-1/2 CUPS WATER until salt is dissolved.

Ingredients: 

2 lbs. whole beef roast
1/4 lb. pork cut into 1/2" strips
1 tsp. salt
1/4 cup soy sauce
1 medium onion thinly sliced
1 can (8 oz.) tomatoe sauce
1 bay leaf
1/2 tsp. peppercorns
2 cups water
3 tbsp. fine bread crumbs
Juice of one lemon

• Make slits through the beef along the grain with a sharp knife. 
• Insert pork strips through the slits. Place meat in a saucepan. 
• Add all other ingredients except bread crumbs. 
• Cover and simmer for 2 hours or until tender. 
• Turn meat once while cooking and season evenly.
• Transfer beef to serving dish and slice crosswise.
• Strain sauce. Place over medium heat. 
• Stir in 3 tbsp. fine bread crumbs. Cook stirring for 3 minutes. 
• Pour sauce over meat slices.

MORCON

2 lbs lean beef, sliced into about 1/8 inch thick sheets
1/4 tsp ground black pepper
2 tsp salt
1 tsp soy sauce
1/4 cup calamansi juice (or lemon juice)
1/4 cup minced ham
1/2 cup ground pork
2 tbsp grated cheese
1/4 cup relish (or minced sweet pickles)
2 tbsp raisins
2 hard boiled eggs (quartered)
1 unbeaten egg

• Soak the meat with the first 4 ingredients. 
• Combine the rest of the ingredients and spread over the sheet of meat. 
• Roll into jelly fashion and secure with string. 
• Fry till brown. 
• Place in a deep heavy saucepan and add the following:
  
  
• 2 cups water
• 1/2 cup vinegar
• 1 onion (quartered)
• 5 cloves garlic (minced)
• 1/2 cup tomato sauce
• 1/4 tsp ground black pepper
• 1/4 Cup soy sauce
• 1 piece bayleaf
  
  
• Simmer covered until meat is tender. 
• Slice and serve with strained sauce.

PUCHERO

3 - 3 1/2 lbs. beef shank or 2 lbs stewing beef cut into 2" cubes
1 oz. chorizo or hot pepperoni
4 green onions cut in 4" lenghts
1 stalk celery cut in 4" lenghts
1 1/2 tsp. salt
1 small head cabbage quartered
2 medium potatoes, pared and quartered
1/4 lb. green beans
2 tbsp. cooking oil
1 clove garlic, minced
1 medium onion, sliced
1/2 cup tomato sauce
1 cup canned chickpeas

• Put beef shank pieces in a big pot, add enough water to cover it, add salt, celery and green onions. Bring to a boil, reduce heat and simmer for 1 1/2 hours. Add chorizo and cook for 30 more minutes.
• Remove beef from pot, bring stock to a boil again, add potatoes, cook for 5 minutes; add green beans and cabbage, cook for a nother 10 minutes.
• Saute garlic and onion in hot oil. Add beef and tomato sauce, simmer for a few minutes; add 3 cups of the broth and bring to boil. Add chickpeas and cook for about 1 minutes.
• Place beef in a deep serving dish, arrange vegetables around meat. Cut chorizo in thin slices and use as garnish. Pour sauce over beef and vegetables and serve hot.