2 kilos meaty beef stock bones (with marrow; shank and knuckle bones, if possible)
400g of stew meat (chuck or flank steak) and/or beef scraps, cut into 2-inch chunks
2 white onions, peeled and quartered
2 carrots, cut into 1-2-inch segments
1 large celery rib, cut into 1 inch segments
4 cloves of garlic, unpeeled
handful of parsley, stems and leaves
2 bay leaves
- Preheat oven to 400°F. Rub a little olive oil over the stew meat pieces, carrots, and onions. Place stock bones, stew meat or beef scraps, carrots and onions in a large roasting pan. Roast in oven for about 45 minutes, turning the bones and meat pieces half-way through the cooking, until browned. If bones begin to char at all during this cooking process, lower the heat.
- When the bones and meat are nicely browned, remove them and the vegetables and place them in a large (12 to 16 quart) stock pot. Place the roasting pan on the stove-top on low heat, pour 1/2 cup to a cup of hot water over the pan and scrape brown bits at bottom of pan. Pour the browned bits and water into the stock pot.
- Add celery tops, garlic, parsley, bay leaves, and peppercorns to the stock pot. Fill the stock pot with cold water, to 1 to 2 inches over the top of the bones. Put the heat on high and bring the pot to a low simmer and then reduce the heat to low. The stock should be at a bare simmer, cover the pot loosely and let simmer low and slow for 3-4 hours. Do not stir the stock while cooking. Stirring will mix the fats in with the stock, clouding up the stock. Skim off the fat or impurities of beef stock. At the end of cooking time. Pour the stock through the sieve to strain it of remaining solids. Let cool to room temperature then chill in the refrigerator.
Pares and Fried Rice (with a serving of soup)
500g beef brisket, uncut
¼ cup soy sauce
1 tsp ground black pepper
¼ cup sugar 2 tbsp ginger, minced
2 cloves garlic, crushed
1 pc red onion, minced
4 cups beef stock
2 pieces star anise
2 tbsp cooking oil
3 tbsp spring onionfinely chopped
- Put in the beef and then boil until the meat is tender (about 1 to 2 hours if slow cooked or 20 minutes if using a pressure cooker).
- When the meat is tender, remove from the pot and allow to cool. Do not throw away the stock used for boiling. Slice the boiled meat in cubes and set aside.
- Place the oil in a pan then saute the onion, garlic, and ginger. Put in the sliced meat and saute for about 2 to 3 minutes. Add the soy sauce , 1 cup of beef stock and star anise. Stir and then bring to a boil. Put in the sugar. Stir.
- Add salt and ground black pepper. Stir and then simmer until the sauce thickens. Garnish with spring onions on top. Serve with Garlic Fried Rice and soup (beef stock, just add spring onions for garnish.
3 cups rice
2 cloves garlic, minced
1/3 cup carrots
1 egg, beaten
1/3 cup ham, small dices
salt and pepper to taste
2 tbsp oil
- In a pan, saute garlic in oil. Add ham, carrots and beaten eggs. When cooked, add rice. Season with salt and pepper then stir fry. Set aside.
200g beef pares meat
200g ox tripe, boiled and cut into strips
2 cups sticky rice (malagkit), uncooked
2 cups beef stock
1 thumb-sized ginger, cut into strips
6 cloves garlic, chopped
1 onion, chopped
2 tablespoons fish sauce (patis)
1 teaspoon ground pepper
4 pieces eggs, hard-boiled
blocks of firm tofu, dredged in flour, fried and sliced
toasted garlic, chopped
spring onions for garnishing
- In a pan, heat oil and saute garlic, onion and ginger. Add ox tripe and beef pares meat, pepper and fish sauce. Cook until meat is flaky. Transfer everything into a large bowl then set aside.
- In a same pan, add rice then saute for 2 minutes. Pour water then cover and simmer while stirring occasionally until the rice is cooked. Add water if necessary. Adjust seasoning according to taste then simmer for a few minutes.
- Transfer to serving bowl then add hard-boiled eggs and beef. Sprinkle with safflower, toasted garlic and spring onions then serve with calamansi.
½ k beef tendons(litid)
¼ k lean beef, sliced
Pepper to taste
2 small onions chopped
1 big can of pork and beans
- Heat oil in a pun. Sauté onions
- Add the beef tendons and lean beef. Allow to simmer.
- Season with pepper. Allow to cook for 20 minutes or until beef tender.
- Pour in the pork and beans. Lessen heat and allow to simmer for 10 minutes. Serve immediately.
500g sirloin beef, cut into thick strips
2 eggs, beaten
3/4 c cornstarch
1/2 c water
4 tablespoon oil
1/4 c fresh ginger, finely chopped
1/4 c spring onion, chopped
1/2 c carrot, grated
1 tbsp chopped garlic
3 tbsp soy sauce
3 tbsp red wine
2 tbsp white vinegar
1 tbsp sesame oil
1/2 cup sugar
A pinch of chili flakes
- Beat eggs and mix with beef in a bowl ,add cornstarch and water mixture, stir well.
- Heat oil in a wok until very hot, add half of the beef, stirring until crispy, and transfer to a plate.
- Repeat with the remaining beef, and then transfer to the plate set aside and drain oil.
- Reheat wok to hot with oil. Stir fry vegetables over high heat until fragrant
- Add sauce and bring to boil until thicken.
- Add the beef, mix well to combine and coated well.
½ k. beef, sliced into ½ – inch thick slices
3 pcs. Onions
¾ cup soy sauces
2 pcs. Calamansi, juice only
- Marinate the beef in soy sauce and calamansi for at least 15 minutes( or overnight ).
- Slice the onions into rings. Heat oil in a pan and sauté the onions, remove and set aside.
- Using the same pan, fry the beef.
- Add the marinade and allow to simmer until the sauce has reduced.
- Top with the onions before serving.
500g beef shanks, cut into serving parts
500g beef tendons
2 medium potatoes, peeled and quartered
1 small onion, peeled and quartered
1 tsp pepper corn
1/2 cabbage, cut into wedges
80g bagiuo beans
1 tablespoon fish sauce
salt to taste
- In a pot, combine beef shanks, beef tendon and enough water to cover. Over medium heat, bring to a boil, skimming scum as it rises to top.
- Once broth clears, add onions, pepper corns and fish sauce. Lower heat, cover and cook at no more than a simmer for about 2 hours or until shanks and tendons are soft. 3. Add more water as needed. Add potatoes and cook for about 5 minutes. Add green beans and cabbage and cook for a few minutes until vegetables are tender.
- Season with salt to taste. Serve hot.
- 2 cans corned beef
1 can corn kernels
1 pack sampaloc powder or instand sinigang mix
1 bunch kangkong leaves, cleaned
1 pc radish
1 bunch string beans
3 pcs finger chili
250 grams gabi
2 medium size tomatoes, chopped
1 red onion, quartered
patis to taste
1. Boil water and add tomatoes, gabi, finger chili, onion, radish and sinigang mix.
2.Blanch green vegetables in water with baking soda. And place in ice bath.
3.Place corned beef, in sinigang stock and simmer for few minutes.
4.Place vegetables in a bowl and pour stock with cornbeef. Serve hot.
Please download here the recipe.