Category Archives: Beef Recipes

homemade_burger_patty_with_gravy_

Homemade Burger Patty with Gravy

Procedure:

Burger Patties
INGREDIENTS:
500 grams ground beef
1 tbsp Dijon mustard
4 cloves garlic, minced
1 small onion, chopped
1 egg, beaten
1/2 tsp salt
1/4 tsp pepper
PROCEDURE:
  1. In a mixing bowl, combine ground beef, dijon mustard, onion, garlic, egg, salt and pepper. Mix with a wooden spoon or with your hands until well combined.
  2. Depending on your preferred thickness, scoop the mixture and shape into a burger patty. This can be done by rolling the mixture into equal-sized balls then flatten them on a flat surface or using the palms of your hands.
  3. Fry burger patties in a per-heated pan or grill. Cook each side for two to three minutes depending on thickness. Fry all your patties, then set aside.
Mushroom Gravy
INGREDIENTS:
2 tbsp butter
1 pound sliced mushrooms
1/3 cup flour
4 cups beef stock
1/2 tsp dried thyme
Salt and pepper to taste
PROCEDURE:
  1. Melt the butter in a sauce pan over medium to high heat. Add the the mushrooms and saute for about 10 minutes or until brown and the mushroom juices evaporate. Stir in flour and reduce the heat to medium, cook for another three minutes. 
  2. Whisk in one cup of beef broth, then add the rest once incorporated. Add the thyme and reduce the heat to low. Simmer for about 20 minutes. Add salt and pepper according to taste. 
  3. Serve mushroom gravy on top of burger patties. Serve with steamed rice.

 

Beef Kaldereta

Beef Kaldereta

Procedure:

INGREDIENTS:
  • 50 ml olive oil
  • 500 grams beef kalitiran, cut into 1.5″ cube
  • 1 can liver spread
  • 1 medium-sized red bell pepper, cut into 1-inch cube
  • 1 medium-sized green bell pepper, cut into 1-inch cube
  • 1 small can button mushroom
  • 1/2 cup grated cheddar cheese
  • 1/2 tsp ground peppercorn
  • 2 medium-sized onion, chopped
  • 1 L beef stock
  • 1 head garlic, chopped
  • 1/4 cup vinegar
  • 1 cup green olives, pitted
  • 1/2 cup tomato paste
  • 1 cup tomato sauce
  • 50 ml soy sauce
  • 2 pcs red chili, slice
  • 3 pcs bay leaves
  • Salt, as needed
  • Sugar, as needed
PROCEDURE:
  1. Heat olive oil in a pan, add garlic, onion, bell peppers, bay leaves, red chili and meat until color changes to light brown.
  2. Put tomato paste, liver spread and cook for a minute. 
  3. Add vinegar, tomato sauce, soy sauce, beef stock and let it simmer until tender.
  4. When the beef is tender, add button mushrooms, green olives, cheese and season with salt and ground peppercorns, balance taste with a little sugar.

 

Please download here the recipe.

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Adobong Bulalo

Adobong Bulalo

Procedure:

INGREDIENTS:
  • 4 pcs sliced beef knuckles, approximately 180 grams each
  • 1/4 cup soy sauce
  • 1/8 cup vinegar
  • 1 head garlic
  • 3 pcs chili finger
  • 1 pc bay leaf
  • Salt to taste
  • Water as needed
  • 50 ml cooking oil
  • 1 tbsp spring onion
PROCEDURE:
  1. Season beef with salt. 
  2. Heat oil in pan. 
  3. Sear both sides of beef. 
  4. Remove oil, pour vinegar, soy sauce, water, chili, garlic and bay leaf. 
  5. Simmer until beef becomes tender. Sprinkle with spring onion and serve.

 

Please download here the recipe.

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Kare-Kare, Adobo at Kilawing Papaya

Kare-Kare, Adobo at Kilawing Papaya

Procedure:

INGREDIENTS:  

  • 1 kilo beef skin, boiled
  • 1 kilo ox tripe, cut ½-inch thick
  • 1/2 kilo ground peanut
  • 2 tablespoons achuete oil
  • 1-1/2 liter beef stock
  • 1 cup rice flour, mixed with water, as needed
  • 1 bundle string beans, cut into 2-inch pieces
  • 1 medium eggplant, sliced
  • 2 bundles pechay
  • 1 piece puso ng saging, sliced
  • 1 head garlic, minced
  • 1 medium onion, chopped
  • bagoong for dipping

PROCEDURE:  

  1. Boil the beef skin until tender. Drain and set the meat and beef water aside. Boil ox tripe until tender.
  2. Drain and set the boiled water aside. In a separate deep stock pan, pour oil and stir-fry garlic, onion, achuete oil and ground peanut. Keep mixing.
  3. Add beef stock and let it boil. Add salt and pepper to taste. Add the beef skin and ox tripe in the sauce. Let it boil. Pour in the rice flour water to achieve desired thickness.
  4. In a separate stock pot, boil water and blanch vegetables by batch until cooked. Drain and put in the sauce and let it boil again.Serve with bagoong.

Adobong Baboy
INGREDIENTS:

  • 500 grams pork liempo, cut into
  • 2×2-inch cubes
  • 1 head garlic, minced
  • 125 ml white vinegar
  • 125 ml soy sauce
  • 75 ml water
  • 1 tablespoon white sugar
  • salt
  • black peppercorn
  • 50 ml cooking oil

PROCEDURE:  

  1. In a pan, sauté oil, garlic and pork until brown on both sides.  Put vinegar, soy sauce, water, white sugar, salt and black peppercorn.
  2. Let it simmer until the pork is tender. Serve with rice.

Kilawing Papaya
INGREDIENTS:  

  • 2 cups unripe papaya
  • 2 cups white vinegar
  • 1 carrot, cut into circles
  • 1 ginger, cut into strips
  • 1 onion, sliced thinly
  • 1 red bell pepper, sliced into strips
  • 4 pieces garlic, sliced thinly
  • salt
  • 1 cup white sugar

PROCEDURE: 

  1. Grate an unripe papaya. Place in a bowl and set aside. Add some salt and place in a clean cloth. Squeeze out the juice.
  2. Pour vinegar into a stock pan and let it boil for a few minutes. Add some salt and sugar depending on the desired amount and taste. Stir continuously until sugar and salt dissolve in the vinegar. Turn off the heat and set aside until it cools.
  3. Add the grated papaya and the remaining ingredients into the stock pan.

 

Please download here the recipe.

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recipe__karneng_asada_para_kay_jose_rizal_1402288358

Karneng Asada para kay Jose Rizal

Procedure:

INGREDIENTS:

2 pounds beef sirloin, cut into
3-inch cubes
2 tablespoons lemon juice
2 tablespoons soy sauce
2 tablespoons Japanese soy sauce
salt and freshly ground pepper to taste
2 large potatoes, sliced into French fries
2 large onions, sliced in rings
1 tablespoon spring onions, chopped
3 tablespoons oil
cooking oil for deep-frying

PROCEDURE:

  1. Marinate the beef in calamansi juice, soy sauce, Japanese soy sauce, salt and pepper for 30 minutes.
  2. Heat oil, sear the beef on both sides. Simmer the marinade and the beef until tender.
  3. On another pan, deep fry the potatoes until crisp. Fry onions for a minute. Place the cooked beef on a plate and arrange potatoes on top together with the onion rings.
  4. Sprinkle with spring onions.

Please download here the recipe.

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Callos

Callos

Procedure:

INGREDIENTS:
250 g beef/ox tripe
250 pata slice
15 ml white vinegar
2 medium white onions
1 head garlic
2 bay leaves
6-10 black peppercorns
150 grams chorizo de bilbao
150 grams vienna sausage
45 grams tomato paste
500 ml tomato sauce
1 tsp Spanish paprika
1 can garbanzo beans
50 ml olive oil
salt and pepper
fish sauce
PROCEDURE:
  1. Clean the tripe under cold running water, then rinse thoroughly. Cut into pieces approximately 3-square inches.
  2. Coarsely chop 1 onion. Peel all garlic cloves and chop.
  3. In a large heavy bottom frying pan or pot, place tripe and pata. Cover with water and bring to a boil. Allow to boil for 1 minute. Pour off the water and froth or scum that formed.
  4. Add water to cover tripe in same pan. Put chopped onion and all but 3 peeled cloves of garlic, bay leaves and peppercorns in pot. Bring to a boil, then reduce heat. Simmer for 3 hours until tender.
  5. Finely chop the remaining garlic and the onion. Cut the vienna sausages into thin circle. Slice the chorizo de bilbao into bits.
  6. Sauté onion, garlic, vienna sausage and chorizo in olive oil for 5 minutes, or until onions are translucent. Remove from heat and stir in the paprika. Add the mixture to the tripe. If using garbanzo beans, add them now and simmer for 15-20 minutes.
  7. Put salt, pepper and fish sauce to taste.

Please download here the recipe.

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Kalderetang Baka

Kalderetang Baka Recipes

Ingredients

  • 1 kilo beef (for stewing, cut into chunk cubes)
  • ? kilo beef liver (cut to almost the same size as the beef)
  • 6 cloves garlic (minced)
  • 2 medium onions (diced)
  • 6 big tomatoes (quartered)
  • 3 big red peppers (diced)
  • 3 big green peppers (diced)
  • ? cup pitted green olives
  • 4 pieces chili pepper (minced) 1/2 cup olive oil)
  • 2 tablespoons tomato paste
  • ? cup all purpose cream
  • ? cup grated cheese pinch of salt & pepper to taste
  • 3 cups beef stock
  • 1 ? teaspoon cornstarch in little water

Procedure:

Kalderetang baka or some call it bakareta in short; “Kaldereta” which came from the Spanish word “caldereta” simply means stew. A Pinoy mouth-watering dish cooked with tender beef, potatoes, and carrots stewed in tomato sauce. This is originally a Goat Stew Cook in tomato sauce, potatoes, liver spread, olives, bell peppers and hot peppers. This has been a popularly regarded healthy dish in Northern Luzon. Now it became so popular that many versions have been made and other meat like beef, chicken, pork and even fish have been used. Beef is the most popular though. Together with the beef is the beef liver but if you can’t buy it, since we all know it’s a bit expensive, liver paste will do. It will give the dish a complementary texture and taste. Some usually do this dish with coconut milk and with an extra chili flavor. It is the modified version of Kalderetang Baka, but still it’s your choice if you want to put coconut milk on it.

Since the beef here is the main ingredient, did you know that beef is a good source of zinc, which is helpful for preventing the damage to blood vessel walls, which can contribute to some heart diseases and is also needed for the proper functioning of immune system. Kalderetang Baka, with all of its health benefits, mouth-watering taste is usually served as an all time favorite dish in household in regular days or special occasions such as Fiestas and other celebration. So, be ready to share this dish with your family and friends. Have a nice cooking!

 

 

Instructions

  1.  In a casserole, saute garlic, onion, tomatoes and all the pepper.
  2.  Add in the beef and the liver. Cook for a little while and take out the liver and set aside.
  3. Pour in the stock and tomato paste.
  4. Bring to a boil and lower the fire and let simmer until beef becomes tender.
  5. Season with salt and pepper.
  6.  Add in olives, and diluted cornstarch.
  7. Grate liver and add into the mixture.
  8.  Allow sauce to thicken and add in cream and grated cheese.
  9. Serve hot

Please download here the recipe.

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