Extraordinary Beef Tapa (Cured Beef) Recipe

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)



Beef Tapa Preparations and Cooking Instructions:


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

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

Sumptuous Beef Afritada Recipe

Ingredients:

• 1 lb beef cut into chunks
• 3 tbsp cooking oil
• 5 cloves minced garlic
• 1/2 cup chopped onion
• 3/4 cup chopped tomatoes
• 1/2 cup red and green bell peppers, cut into strips
• 1 pc beef broth cube
• 1 oz tomato sauce
• 1 oz water
• 1 cup chopped carrots
• 1-1/2 cup chopped potatoes
• 3 pcs bay leaves
• Fish sauce or soy sauce to taste
• Ground black pepper to taste

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Procedure:

1. Cook the beef chunks in water until it is tender.
2. Set the beef chunks aside and dump the water.
3. On the same saucepan, heat some cooking oil.
4. Sauté the garlic, followed by the onion and tomatoes.
5. Add the red and green bell peppers.
6. Add the beef broth cube.
7. Add the cooked beef chunks. Mix well.
8. Put the tomato sauce followed by the water. Mix well.
9. Add the carrots and potatoes, then the bay leaves.
10. Season with fish sauce or soy sauce and ground black pepper.
11. Simmer until the potatoes are tender.
12. Serve with steamed rice.

Special Beef Mechado Recipe

BEEF MECHADO INGREDIENTS


1 kilo beef round
Strips of fat for larding
4 whole onions, peeled
1/2 cup vinegar
1 cup tomato sauce
2 pieces bay leaf
Water
1 tsp. peppercorns
6 small potatoes, peeled
2 medium-size green bell pepper, sliced

BEEF MECHADO PROCEDURE

Lard the center of the beek with the strips of fat. Place the larded beef in a saucepan with the onions, vinegar, tomato sauce, bay leaves, and enough water to cook the beef. Simmer until the beef is tender.
Season to taste. Add peppercorns, potatoes, and bell pepper. Cook until potatoes are tender. Slice the meat thinly before serving.

Terrific Beef & Pork Sinigang Recipe

Beef & Pork Sinigang Ingredients

2 lbs Beef, cut in pieces

1/2 lbs Pork, cut in pieces

2 Ripe tomatoes

3 Chopped radishes

1/2 cups Tamarind fruit

2 cups Kangkong leaves

8 cups Rice Water

1/4 tsp Patis

1/2 tsp Fresh ground pepper



Beef & Pork Sinigang Preparation

Place tomatoes and tamarind into a saucepan with the rice water, bring to a boil, add beef and pork, be sure to remove the skin and seeds from the tamarind once it has softened. You can then add the rest of the ingredients, and cook for 20 minutes. Serve seasoned with patis and freshly ground pepper.

Servings:  8

Tempting Beef Puchero Recipe

Beef Puchero Ingredients

2 lbs Pork, cut into small cubes

1 oz Chorizo

4 Chopped green onions

1 Celery stalk

1 head Cabbage

2 Potatoes, cut into small cubes

1/4 lb Green string beans

1 Chopped green pepper

2 tbsps Peanut oil

2 cloves Crushed garlic

1/2 cup Tomato sauce

1 cup Garbanzo beans

2 tbsps Salt



Beef Puchero Preparation

Put your meat in a large pot filled with boiling water. Reduce heat and steep for at least two hours so the meat can achieve the right tenderness. Remove the meat from the pot and add green beans, potatoes, and cabbage.

Saute your celery, green pepper, onions and garlic in oil using a medium saucepan, add tomato sauce, then simmer for a few minutes so the flavors can mix. Add some pork broth from the previous pot, and the chickpeas.


Serve in deep dishes, on steamed rice, and garnish with Chorizo. Pour the tomato sauce over the meat and vegetables.


Servings:  8

Savory Beef Empanadas Recipe

Beef Empanadas Ingredients

1 1/4 oz Pkg of double crust pastry

3 cups Ground Beef

1 tbsp Olive oil

2 tbsp Minced garlic

1/4 cup Very finely minced onions

1/4 cup Minced tomatoes

1 cup Chopped hard-boiled eggs

1 cup Finely chopped sweet pickles

1 tsp Salt

1 tsp Freshly ground pepper



Beef Empanadas Preparation

Flatten the pastry dough and cut into 4-inch squares.

Saute the ingredients in a skillet, minus the pickles and eggs, and cook for about 25 minutes, until the beef is completely cooked. Drop in your eggs and pickles, blend them in thoroughly. Add salt and freshly ground pepper to taste. You may also want to include some hot peppers such as chipotle, or jalapenos.


Leave your mixture to cool for 1/2 hour, then drop large spoonfuls onto the pastry squares, fold into a triangle, wet edges with water, and use a fork to seal them.


bake the empanadas on a cookie sheet for 30 minutes in an oven pre-heated at 400º


Servings:  14

Delicious Beef Adobo Recipe

Beef Adobo Ingredients

2 lbs Beef

2.1/4 cups Water

1/2 cup Soy sauce

1/2 cup Distilled white vinegar

4 cloves Crushed garlic

1/2 tsp Pepper

1/4 cup Sugar



Beef Adobo Preparation

Dice your meat into small cubes, mix in other ingredients in a large saucepan and bring to a boil, then lower heat and simmer for 60 minutes, or until beef is tender.

Serve with rice and Adobo sauce.


Servings: 4

Savory Sinigang na Baka (Beef and Tamarind Soup) Recipe

Sinigang na Baka Ingredients:

1 kilo Beef Shanks

2 medium size onion, quartered

2 medium size tomato, quartered

1 radish, sliced diagonally

4 gabi (taro root), cubed

2 medium size eggplant, sliced diagonally

1 bundle sitaw, cut into 2″ length

1 bundle kangkong leaves

2 tbsp Sampaloc / Tamarind Sinigang mix

3 Siling haba

Salt or Patis


Sinigang na Baka Cooking Instructions:

1. Wash the beef shanks thoroughly. Put in a large pot, cover with enough water then let it stay there for 5 to 10 minutes, this process will lessen the scum that rises to the surface when you boil the meat. Now throw the reddish water after minutes.

2. Add water again enough to cover the meat and bring to a boil, and simmer for 1 to 1 1/2 hours or until beef spareribs are tender. Take out all scum that rises to the surface. To add more water, make sure you add boiling water not just tap water, adding tap water will cause the meat shrink back.

3. When the meat is already tender add gabi (taro root), and simmer for 8-10 minutes or until gabi are tender and start to disintegrate.

4. Add onion, tomato and sinigang mix and simmer for 3-5 minutes. Season with salt or patis (fish sauce). Add in eggplant, sitaw, and radish, cook for 3-5 minutes.

5. Then add kangkong leaves and sili haba. Cook for another 2 minutes or until vegetables are cooked. Serve hot.