Beef Caldereta

INGREDIENTS:

1-1/2 pounds stewing beef, or brisket cut into 2” chunks 1/2 cup vinegar 1/2 tsp. peppercorns, crushed 3 garlic cloves, crushed 2 potatoes, quartered 1 onion, sliced 1 bay leaf 1/2 cup tomato sauce 1/2 cup hot water 1 tsp. sugar 2 tsp. salt

1/2 green pepper, cut into strips 1/2 red pepper, cut into strips 1 cup canned or frozen peas 1 tsp. Tabasco 1 tsp. paprika 2-oz. liver sausage or 3-oz. can liver spread 1/3 cup grated cheddar cheese Garnishes: 2 hard cooked eggs, slices 1/4 cup stuffed olives

DIRECTION:

1. Tough cuts of meat are best for caldereta. Marinate meat in mixture of vinegar, peppercorns, and garlic overnight.
2. In a heavy saucepan, combine beef chunks and marinade, potatoes, onions, tomato sauce, hot water, sugar, salt and bay leaf. Bring to a boil, lower heat to simmer, cover and cook for 1-1/2 to 2 hours or until beef is tender.
3. Add red and greed bell peppers (or 1 cup canned pimiento), peas, Tabasco sauce, paprika, and liver paste; simmer 7 t 10 minutes. taste and correct seasoning. Use soy sauce if necessary to salt and brown the sauce.
4. Remove from heat and stir in cheddar cheese to thicken sauce. Garnish with eggs and olives if you wish but is not necessary since it is flavorful enough.

Cooking Tip: Marinate meat in clear plastic bags. Close tightly and press occasionally or turn bag over to distribute marinade. If you have to refrigerate the meat, the plastic bag take up less room in the refrigerator than a dish.

Preparation and cooking time: 2 hours and 30 minutes
Serves: 4

Bistek

INGREDIENTS:

2 pounds sirloin, sliced into strips 1 garlic clove, mashed 1 tbsp. fresh lemon juice 2 tbsp. soy sauce 1 tbsp. sugar 1/4 tsp. salt

1/4 cup cornstarch 1 big onion, sliced in rings crosswise 3 tbsp. oil 1/4 cup hot water 1 tbsp. minced green onions

DIRECTION:

1. Slice sirloin into 2” x 4” strips. Combine garlic, lemon juice, soy sauce, and sugar. Rub mixture on beef slices. Dredge slices in cornstarch. Let stand for 30 minutes. Heat skillet on medium high heat for 30 seconds.
2. Add 1 tbsp. oil in sauté onions in hot oil in skillet until soft but not limp, about 1 to 2 minutes; should still retain its ring shape. Transfer onion slices to a platter. Add remaining oil to skillet.
3. Fry beef slices in skillet over medium high heat a few slices at a time until brown on both sides, about 1 minute per side. Avoid lowering heat or over crowding the pan so the beef browns rather than stews. Remove meat to platter. Fry the rest of the meat the same way.
4. Add 1/4 cup hot water to skillet, simmer for 3-4 minutes, scrapping off browned bits in the skillet. Pour this sauce over meat, scatter sautéed onion rings on top, and sprinkle with minced green onions.

Preparation and cooking time: 40 minutes
Serves: 6 to 8

Beef Tapa

INGREDIENTS:

1 flank steak, 2 to 2-1/2 pounds 2 tbsp. brown sugar 1/4 cup vinegar 1/4 tsp. ground pepper

2 tsp. salt 3 garlic cloves, crushed and chopped Oil for frying

DIRECTION:

1. Cut flank steak in half lengthwise, cut each half crosswise into this slices. Pound sliced, between wax paper, with a small iron skillet until very thin.
2. In a large bowl, combine remaining ingredients, except oil, add beef slices and let marinate, covered, in the refrigerator for at least one day or overnight.
3. To cook, place a large cast iron skillet over medium high heat for 2 minutes. Brush bottom of pan with oil. Heat for 1 minute more. Place meat in a single layer in skillet, well spaced so slices don’t touch each other; cook for 30 to 60 seconds on each side or until browned. Keep heat on medium high while frying meat so beef does not stew and become tough.
4. Remove meat to plate; repeat with remaining slices. Brush pan with small amount of oil, if necessary, before placing new layer of beef to prevent meat from sticking to the pan. Cook until all the meat is fried.

Preparation and cooking time: 45 minutes
Serves: 8

Beef Teriyaki

INGREDIENTS:

2 pounds sirloin cut into strips 1/4 cup soy sauce 1 tbsp. sugar

1/4 cooking sherry 2 garlic cloves, crushed, chopped 1/2 tsp. grated ginger

DIRECTION:

1. Combine all ingredients thoroughly. Let stand 1-2 hours.
2. Brush sesame oil over bottom of cast iron pan. Place over high heat for 30 seconds. Arrange meat in a single layer in pan without touching each other. Cook for 60 seconds on one side and 30 seconds on the other side. Remove to plate. Repeat with remaining meat.

Preparation and cooking time: 30 minutes plus marinating time
Serves: 4

Beef Stew

INGREDIENTS:

2 pounds stewing beef, cubed 1/3 cups flour 3 tbsp. oil 2 garlic cloves, minced 1 large onion, chopped 1 cup chopped fresh tomatoes 1 cup hot water 1 bay leaf

2 potatoes, diced 1 carrot, diced 1 celery stalk, chopped 1 tsp. salt 1/8 tsp. pepper 1 tbsp. soy sauce 2 tbsp. chopped parsley

DIRECTION:

1. Coat beef cubes thoroughly with flour.
2. In a heavy saucepan heat the oil over medium high heat, brown beef on all sides, a handful at a time. Set aside.
3. Sauté garlic, onions, and tomatoes for 5 minutes until mushy. Return beef to saucepan, add water and bay leaf, cover tightly, simmer to 1 – 2 hours until beef is tender, stirring occasionally.
4. Add more water as needed.
5. Add potatoes, carrots, celery, salt, pepper, and soy sauce,  and simmer for 30 minutes or until potatoes are done. Taste and correct seasoning.
6. Thicken broth with 2 tbsp. flour dissolved in 4 tbsp. water, if necessary. Stir solution into broth until well blended, about 5 – 7 minutes.

Preparation and cooking time: 2 hours and 30 minutes
Serves: 6 –8

Beef in Oyster Sauce

INGREDIENTS:

1 pound flank steak, sliced thin across the grain 3 tbsp. canola oil 1 tbsp. soy sauce

1 tsp.sugar 1 tbsp. cornstarch 2 garlic cloves, minced 1 tbsp. grated ginger

Oyster Sauce:

4 tbsp. oyster sauce 1 tbsp. sherry 1 tsp. cornstarch dissolved in 1 tbsp. water

Dash of pepper 1/2 cup chicken or beef stock or water 1 stalk green onion, minced

DIRECTION:

1. Place sliced beef in a bowl. Add 1 tbsp. of the oil. Add the soy sauce, sugar and cornstarch. Mix well to combine. Let stand for at least 30 minutes.
   
2. Heat a heavy skillet over medium heat and add the rest of the oil. Sauté garlic and ginger in it and set aside.
   
3. Sauté meat pieces in hot oil until brown. Return browned garlic and ginger to pan.
   
4. Combine oyster sauce ingredients, mix well with beef, turn down heat. Simmer for 4 minutes or until beef is tender.
   
5. Turn off heat. Stir in green onions. Serve hot.

Variations: Chuck, round or sirloin may be used in place of flank steak. Cut across the grain into the thinnest possible slices. In place of or in addition to green onions, 1/2 cup sliced fresh or canned mushrooms, sautéed in butter and seasoned to taste with salt and pepper, may be added to beef before serving.

Preparation and cooking time: 30 minutes Serves: 4

Beef Curry

INGREDIENTS:

2 pound chuck, cut into 1” cubes 3 tbsp. canola oil 2 garlic cloves 1 small onion, sliced thin 1 tbsp. grated ginger 1 tbsp. curry powder0

1/2 cup water or beef stock 1 tbsp. vinegar 1 tbsp. cinnamon 1 cut coconut milk 1 tbsp. patis 1/8 tsp. pepper 1 tsp. salt

DIRECTION:

1. Heat oil in a skillet over medium high heat. Brown beef cubes on all sides, a few pieces at a time. Set aside in a bowl.
2. In same skillet, brown garlic in remaining oil, add to beef cubes in bowl. Add onions to skillet and leave alone until they are brown and caramelized or for about 3 – 5 minutes. Stir in ginger and curry powder until mixture is well browned.
3. Return beef cubes and garlic in pan. Add water, vinegar, and cinnamon; cover and simmer until meat is tender, or for about 45 minutes. Add coconut milk, salt, pepper, patis, and cook until brother thickens, about 5 minutes. Taste and correct the seasoning.

Preparation and cooking time: 60 minutes
Serves: 4

Adobadong Carne (Beef in Tangy Coconut Sauce)

INGREDIENTS:

2 pounds stewing beef, cuts in 2” cubes 1/2 cup vinegar 4 garlic cloves, minced 6 peppercorns, crushed 1 tsp. salt

1 tbsp. patis (fish sauce) 1 can (14 oz.) coconut milk 2 hot banana peppers 1 tbsp. sliced ginger, cut in stripes

DIRECTION:

1. If using canned coconut milk, reserve thick cream on top. If using grated coconut, reserve thick coconut milk from first squeezing of grated coconut meat; add 1 cup water again, squeeze out thinner milk.
2. In a pot, combine all ingredients, including thin coconut milk from can or from second squeezing, and bring to a boil. Lower heat, simmer for an hour or until beef is tender.
3. Remove hot peppers after 30 minutes and set aside. Mash and return them to pot for a spicy sauce. Or return them whole to pot during last 5 minutes of cooking (along with the coconut cream) for a milder sauce.
4. Add reserved thick coconut cream and simmer 5 minutes longer. Cooking the coconut cream too long will cause the oil to separate resulting in an oily sauce instead of a creamy dish.