Mga Lutong Bahay

Ingredients:

1½ kilograms beef shanks, cut into 2-inch pieces
1 onion, quartered
1 carrot, cut into three pieces
2 stalks celery, chopped roughly
1 teaspoon whole peppercorns
1 teaspoon salt
8 cups water
oil for deep-frying
chopped parsley for garnish (optional)

For the creamy mushroom sauce:

2 tablespoons butter or margarine
1 tablespoon oil
½ cup chopped onions
2 teaspoons chopped garlic
1 (198-gram) can sliced mushrooms, drained
2½ tablespoons flour
1 cup beef stock (from the water used to boil the beef shanks)
½ cup heavy cream
1 teaspoon soy sauce
salt, pepper, and liquid seasoning to taste

Cooking Procedure:

1. In a large stockpot, combine beef shanks, onion, carrot, celery stalks, peppercorns, salt, and water. Bring to a boil then reduce to a simmer. Cook for 40 minutes to 1 hour, or until beef is very tender. Skim off scum and oil. Let cool. Transfer beef shanks to a strainer. Strain stock and set aside.
2. Make the mushroom sauce: Heat butter or margarine and oil on a medium saucepan. Sauté onions until translucent. Add garlic and sauté until fragrant. Add mushrooms and cook for 1 minute. Add flour and mix well. Cook for 1 to 2 minutes. Pour in beef stock and mix well. Bring to a boil then reduce to a simmer for 10 minutes. Add heavy cream and soy sauce. Season to taste. Mix well and let sauce thicken. Set aside.
3. When ready to serve, deep-fry beef shanks until lightly browned on the surface, about 1 to 2 minutes. Drain on paper towels.
4. Heat 2 sizzling plates until smoking and turn off the heat. Immediately add beef and pour in mushroom sauce. Garnish with parsley if desired. Serve immediately.

Ingredients:

3/4 kilo beef flank steak
1 tbsp. soy sauce
8 oz. rice noodles
1 medium English cucumber
1/2 cup Asian sweet chili sauce
1/2 cup water
1 cup packaged fresh julienned carrots
Fresh cilantro leaves

Cooking Procedure:

1. Preheat broiler. Brush steak with soy sauce.
2. Place on rack of unheated broiler pan. Broil 4 to 5 inches from heat for 15 to 18 minutes or to desired doneness (160°F for medium), turning once halfway through broiling.
3. Thinly slice beef across the grain.
4. Meanwhile, cook noodles according to package directions; drain in colander. Rinse with cold water.
5. Slice cucumber crosswise in three sections. Using a vegetable peeler, cut lengthwise ribbons from sections.
6. Combine chili sauce and water.
7. Divide steak, noodles, cucumber, and carrots among bowls.
8. Drizzle with chili sauce mixture; sprinkle cilantro.
9. Makes 4 servings.

Ingredients:

¼ kg beef sirloin, cut into thin strips
2 tsp MAGGI MAGIC SARAP
Salt and pepper to taste
¼ cup butter
¼ cup olive oil
1 big red bell pepper, roasted, peeled and chopped
1 cup asparagus spears
1 cup tomato sauce
½ cup NESTLÉ All-Purpose Cream
300g penne pasta, cooked al dente

Cooking Procedure:

1. Sprinkle sirloin with MAGGI MAGIC SARAP, salt and pepper.
2. Heat butter and pan-fry sirloin for 3 minutes or until tender and light brown in color.
3. Set aside beef on one side of the pan then add olive oil.
4. Sauté bell pepper and asparagus. Pour in tomato sauce and NESTLÉ All-Purpose Cream. Bring to a simmer.
5. Toss in pasta and mix very well to fully coat pasta with the sauce.
6. Serve with sliced toast or baguette on the side.

Ingredients:

1/2 kilo beef brisket

Marinade:

1/4 cup soy sauce
1 tsp black pepper
1/4 cup sugar

Saute:

2 tbsp ginger
1 cloves garlic crushed
1 medium size onion chopped
4 cups beef broth
2 pieces star anise
sesame seeds or oil (optional)
1 – tsp flour (optional )

Cooking Procedure:

1. Boil Beef brisket until tender about 1 1/2 hour depending on the thickness of the meat…preferably slow cooked, reserve the broth.
2. Marinate the tender beef brisket on the marinade ingredients for 30 mins.
3. Then Saute ginger, garlic and onion .. while doing this … drain the meat from its marinade… and saute for 5 to 10 mins… put the beef broth and let simmer. Put the remaining marinade and simmer for another 5 mins. Put the star anise… when the meat is very tender dissolve the flour in 1/4 cup water then mix this gradually to beef while stirring to avoid forming lumps. ( Do this only if u want it a bit more sticky sauce) Let simmer until flour taste is gone.
4. Season according to ur taste. If u want it to be more sweet u can always add additional sugar.

Ingredients:

Marinade:

3 tbsp MAGGI Savor Classic
2 tbsp dry sherry
3/4 tsp ground ginger
1 tsp cornstarch
2 tsp white vinegar
3/4 tsp sugar
1 clove garlic, minced
1/2 kg minute steak, thinly sliced
1 tbsp olive oil
4 cups fresh asparagus spears, 2 inches long
1 8g MAGGI MAGIC SARAP
salt to taste
100 g angel hair pasta, cooked
1 medium tomato, seeded and diced

Cooking Procedure:

1. Prepare beef marinade by combining MAGGI Savor, sherry, ginger, cornstarch, vinegar, sugar, garlic, and 1/4 cup water in a bowl.
2. Add beef, tossing to coat well.
3. In a skillet, heat oil, stir-fry asparagus until crisp-tender.
4. Add marinated beef and MAGGI MAGIC SARAP; cook over high meat.
5. Cook until beef loses its pink color and sauce boils and thickens slightly.
6. Season to taste.
7. Arrange beef mixture and pasta on dinner plates.
8. Sprinkle with diced tomatoes.

Ingredients:

½ kg thinly sliced Beef sirloin
1 8g MAGGI Magic Sarap
2 tbsp MAGGI Savor, Calamansi
¼ cup cooking oil
1 medium onion, sliced into rings
1 250ml NESTLÉ All Purpose Cream

Cooking Procedure:

1. Rub the beef with MAGGI Magic Sarap and MAGGI Savor.
2. Marinate for at least 20 minutes.
3. Heat oil and sauté onions for 2 minutes or until crisp tender.
4. Remove from oil then set aside.
5. Remove In the same oil, pan-fry marinated beef until brown in color.
6. Add fried onions.
7. Pour in NESTLÉ All Purpose Cream and simmer for 5 minutes.
8. Serve immediately.

Ingredients:

1/2 kg beef short ribs cut-up to serving portions
1/4 cup beer
1 1/2 cups pineapple-orange juice
2 tbsp MAGGI Savor
3/4 cup pimiento cut into cubes
1 piece 11g MAGGI Beef Broth Cube dissolved in
1/4 cup water
3 small saba bananas sliced diagonally and fried
1 cup kamote, sliced and fried

Cooking Procedure:

1. Combine all ingredients except saba and kamote in saucepot.
2. Cook covered over very low fire for 1 hour until beef is tender, stirring occasionally.
3. Stir in fried saba and kamote just before serving.

Ingredients:

1 1/2 lbs beef sirloin, sliced into thin strips
1 lb wide egg noodles, cooked according to package instructions
10 ounces condensed cream of mushroom soup
12 ounces beef broth
1 cup sour cream
5 tablespoons butter, softened
5 tablespoons all-purpose flour
1 tablespoon garlic powder
2 teaspoons salt
1 teaspoon ground black pepper
1 cup onion, diced
2 cups fresh mushroom, sliced

Note:
You can use yoghurt in place of a sour cream

Cooking procedure:

1. In a large bowl, combine beef, salt, ground black pepper, and garlic powder. Mix thoroughly and let stand for at least 30 minutes.
2. Add 3 tablespoons of all-purpose flour and mix well.
3. Heat a cooking pot or pan then melt-in the butter.
4. Pan fry the strips of beef for about 2 minutes per side. Remove from the pan and set aside.
5. Sauté onion and mushroom in remaining butter until the texture becomes soft.
6. Add-in the remaining flour and stir.
7. Put-in the pan-fried beef, the condensed cream of mushroom, and the beef broth. Stir and let boil. Simmer for 30 to 40 minutes. Note: add water if necessary.
8. Put-in some salt and pepper to taste then stir-in the sour cream. Cook for 2 minutes more.
9. Arrange egg noodles on a serving plate then top with Beef Stroganoff.
10. Serve. Share and enjoy!

Ingredients:

2 pounds Oxtail, cut in 1" thickness
1 pound beef tripe,(Tuwalya) cut into 2" squares (optional)
1/2 pound string beans, sliced in 3" lengths
2 pcs. eggplants, sliced in 3" wedges
1 banana bud or heart(puso ng saging), sliced in strips(optional)
6 stalks Bok Choy(Pechay), leaves and stalk separated, cut in 2" lengths
1/2 cup peanut butter, dissolved in 1 cup beef broth
1/4 cup toasted rice, powdered, dissolved in 1/2 cup beef broth
5 cups beef broth (total)
2 tablespoons achuete (annatto) seeds
1/4 cup cooking oil
3 cloves garlic, minced
1 medium onion, chopped
1 tablespoon salt
1 tablespoon sugar
1/4 teaspoon pepper
Sauteed Shrimp Paste(Bagoong Alamang)

Cooking Procedure:

(pre-cooking the oxtail and beef tripe not included)

1. Heat up the oil, then put in the achuete seeds for a couple minutes until the oil becomes deep red. Strain out the seeds.
2. Saute the garlic and onion using the achuete oil, then add the oxtail and beef tripe, salt, pepper, sugar, beef broth and the dissolved-peanut butter. Bring to a boil.
3. Turn the heat down, and put the vegetables(except the Bok Choy leaves) into the sauce. Cover and cook for approximately 10 minutes or until the vegetables are done.
4. Add the dissolved rice flour into the sauce to thicken.
5. Add the Bok Choy leaves. Cook for another minute and it's ready to serve.
6. Serve with rice along with a side of Sauteed Shrimp Paste(Bagoong Alamang).


Tips:

•The achuete oil can stain tile counters so be careful not to spill or splatter any oil. Although bleach can remove the stain, you may want to test it first to make sure it will not affect the color of the tiles.
•If string beans and Bok Choy are unavailable, substitute green beans for the string beans and spinach for the Bok Choy. The difference is negligible and the flavor of the dish will not be affected.
•I like a hint of sweetness for my Kare-kare so I add a tablespoon of sugar. If you are using a sweet peanut butter, you can omit the sugar.
•To cut some of the preparation time, try looking for Powdered Annato (Achuete) and Toasted Rice Flours which are readily available in the Asian Markets. They come in small packages with their equivalent Vietnamese or Thai names on the labels.
•Is this recipe a little too much work for you? If so, you can simplify it by using the Stew Base Mix for Kare-Kare that you can buy at any Asian store. I suggest, though, to try making it from scratch at least once, and compare the difference in taste.

Ingredients:

2 pounds Beef, Chuck or Sirloin, cut in 2 inch cubes
2-3 cups beef stock
6 small potatoes, quartered
1 red bell pepper, cut in strips
1/2 cup sweet peas
1/2 cup olives
1/2 cup liver spread
1/2 cup vinegar
3 tablespoon salt
2 teaspoon pepper
1 head garlic, minced
1 medium onion, chopped
2 teaspoon sugar
2 tablespoons cooking oil, for sauteing
dash of Tabasco Hot Sauce(optional)

Liver Gravy Ingredients (Optional)

1/2 pound liver, ground
2 tablespoons vinegar
2 tablespoons breadcrumbs
1 cup beef broth
salt and pepper

Cooking Procedure:

1. Marinate the beef in vinegar, 1/2 head garlic and 1 tablespoon salt for at least an hour or overnight.
2. Saute the garlic and onion. Add the beef and stir fry for 2-3 minutes.
3. Put in the tomato sauce, cook for another minute, then add the beef broth. Simmer for about 20 minutes.
4. The potatoes go in next, cook for about 8 - 10 minutes or until both the meat and potatoes are tender, then add the red bell pepper.
5. If you are making the liver gravy from scratch, cook the above liver gravy ingredients in a pan until thick.
6. Mix in the liver spread or liver gravy, and season with the rest of the salt and pepper, sugar and hot sauce.
7. Add in the sweet peas and olives and bring to a boil.
8 Serve with rice.


Tips:

•You can use the Spicy Sauce Mix (Caldereta Mix) found in Asian markets. All you will need are beef, broth, veggies and liver spread, and follow the cooking instruction from the package.
•Pre-cook the potatoes in the microwave to cut down the cooking time. Put the quartered potatoes in a bowl, drizzle with a little oil, cover with a clear plastic wrap, and pre-cook in the microwave for 3-4 minutes.
•You can omit the olives and sweet peas if you don't like them. But add a little green bell pepper for a nice green contrast for dish presentation.

Ingredients:

2 pounds lean beef, cut 1/2" thick
3 medium onions, cut into rings and separated
1/2 cup lemon juice
1/3 cup soy sauce
1/4 cup water
1/4 teaspoon ground black pepper
1/4 cup olive oil or any cooking oil

Cooking Procedure:

1. Mix the lemon juice and soy sauce. Steep the beef in the mixture and let it marinate for 30 minutes inside the refrigerator.
2. When the beef is ready, wring out the excess liquid and set aside.
3. Heat up the oil in the pan and fry the onions for 2 minutes, it should be half-cooked and not translucent. Remove the onions, and set aside, leaving the oil in the pan.
4. Pan-fry the beef in batches, cooking it for about 2-3 minutes per side. Once they are all done, add in the marinade, water and ground pepper. Let it simmer for 3 minutes.
5. To serve, place the onions on top of the beef like garnish. Perfect with a plate of hot white rice.


Tips:

•For a more tangy and salty bistek, marinate the beef for up to 4 hours.
•To easily cut the beef, place it in the freezer it for 2 hours until it is partly frozen. You will be surprised to find how much easier it is to cut.
•For a more tender Bistek, try to slice the beef on a bias, or diagonally across the grain.
•If the beef is a little tough, pound it with a mallet or with the back of the knife to make it tender. You must do this before you put the beef in the marinade.

Ingredients:

1 pound Ground Beef
1 pound Ground Pork
1 medium Onion, chopped finely
2 cloves Garlic, minced finely
1/2 cup dry breadcrumbs or 1 cup fresh breadcrumbs
1 large Egg, beaten
1 tablespoon Salt
1 teaspoon Pepper
Oil for Frying

Cooking Procedure:

1.  Mix all the ingredients together, except for the cooking oil.
2 . Portion into small balls, about 1/8 cup size balls. Use a small ice cream scooper to get even sizes.
3.  Lightly roll into balls without packing tightly to keep it from getting dense and dry inside once cooked.
4.  Heat up the oil in the pan and fry in batches. Do not overcrowd the pan and handle as minimally as possible to keep it from losing shape or falling apart.
5.  Once golden brown, set on a paper towel to drain excess oil.



Tips:

•If you don't have breadcrumbs, substitute with 1/4 cup all-purpose flour. The flour, though, will make the inside of the bola-bola firm and not as moist.
•Don't have oil for frying? Bake the meatballs, instead. Pre-heat oven at 375 degrees Fahrenheit, place them on a shallow baking pan and bake for 20-25 minutes or until golden brown.

Ingredients:

2 pounds Flank Steak
1 4-inch long Chorizo de Bilbao, cut in long strips
1 thick slice of Ham, cut in strips
2 pieces Sweet Whole Pickles, cut in long strips
2 eggs, hard-boiled and quartered
3 tablespoons Calamansi or Lemon Juice
2 tablespoons Soy Sauce
1 can Tomato Sauce
4 cloves Garlic, minced
1 medium Onion, chopped
Salt and Pepper to taste
1 piece Bay Leaf or Laurel leaf

Cooking Procedure:

1. Marinate the beef in calamansi juice and soy sauce. Set aside for a few minutes while you prepare the fillings.
2. Lay the beef flat and arrange the filling along the length of the beef : quartered eggs, ham, pickles and chorizo.
3. Roll the beef, holding the fillings firm, and tie with a twine or string.
4. On a heavy skillet, sear to brown the beef in little oil. Set aside.
5. On the same pan, saute the garlic and onion, add the seared beef, tomato sauce and bay leaf.
6. Add enough water to cover the meat and bring to a boil.
7. Turn the heat down and simmer the beef for 20 - 30 minutes or until the meat is tender.
8. Season with salt and pepper.


Tips:

•If chorizo de bilbao is not available, don't fret -- just omit it. Other filling options are strips of carrots, celery and bacon.
•For a nice clean slices of Morcon, use an electric knife, if available.
•Remember to remove the bay leaf from the sauce before serving. Your guest could choke on it.

Ingredients:

2 pounds Beef Ribs or cubed Beef Chuck
6-7 cups water
4 pieces Taro root, peeled and halved
1/2 pound String beans, cut into 2 inch lengths
2 cups Water Spinach, leaves and stem separated
3- 4 pieces unripe Tamarind fruit
2 medium Radishes, cut into cubes
1 Long Chili Pepper, halved
1 Tomato, quartered
1 medium Onion, chopped
3 tablespoons Fish Sauce
1 teaspoon Black Pepper

Cooking Procedure:

1. Microwave or heat up 1 cup water with the tamarind fruit. Mash, strain the juice and discard the pulp and seeds.
2. Boil together in a pot the beef, remaining water, tamarind juice, tomato, onion and fish sauce. Simmer for 20 minutes or until the beef is tender.
3. Add the radish, taro root, kangkong stems, and string beans. Cook for another 5 - 10 minutes, until the vegetables are tender.
4. Scoop out a few taro root and mash. Add it back to the soup to add flavor.
5. Season with pepper, then add the kangkong leaves.
6. Serve hot with rice.


Tips:

•Leave out the radish if you don't like them, but not the taro root. The taro root gives the Sinigang a distinct taste and texture especially if you mash a few pieces and add back to the soup.
•You can use the Tamarind Mix found in Asian markets to save you the hassle of extracting the tamarind juice. Make sure to taste the dish first before adding any fish sauce because tamarind mixes are already seasoned with salt.

Beef Tapa and Asparagus Pasta        
Beef Pares       
Beef and Asparagus Stir-Fry        
Beef Steak Ala Crema        
Beef and Beer Stew
Beef Nilaga
Beef Pochero
Beef Steak
Beef Stroganoff
Beef Tapa
Bola-bola
Braised Beef
Burger Steak
Kaldereta
Kare-Kare
Lengua in Mushroom Sauce
Mechado with lemon grass
Morcon
Papaitang Baka
Pinapaitan-Bisayan Style
Sinigang na Baka
Sizzling Bulalo
Sizzling Bulalo with Creamy Mushroom Sauce
Spicy Beef and Noodle Salad
Tortang Giniling

Ingredients:

2 lbs beef brisket, cubed
1 big potato, cubed
1 bok choy or pechay
1 large onion, chopped
2 medium sized carrots, chopped crosswise (w/ length of about 2 inches)
1 tbsp whole pepper corn
3 tbsp fish sauce (patis)

Cooking Procedure:

1. Saute the onion until texture becomes soft
2. Add-in the beef brisket and cook for about 5 minutes
3. Add the fish sauce and whole pepper corn then mix well
4. Pour-in the water and bring to a boil. Simmer for 1 to 2 hours (or 30 minutes if using pressure cooker)
5. Put-in the vegetables starting with the potato and the carrots. Simmer for 5 to 7 minutes
6. Add the bok choy (Pechay). Cover the pot and turn off the heat. Let it stay for 5 minutes.
7. Serve hot. Share and Enjoy!

Ingredients:

2 lbs beef short ribs
¼ piece cabbage, quartered
1 bunch Bok choy (pechay)
1 bundle long green beans (about 15 pieces)
1 medium sized potato, cubed
2 large plantain(saba) banana or 1 large plantain banana, sliced
3 pieces chorizo, sliced thinly
1 large tomato, diced
1 medium sized onion, diced
2 tbsp whole pepper corn
2 tbsp fish sauce
1 tsp garlic
1 small can tomato sauce
1 cup garbanzos

Cooking Procedure:

1. Heat oil in the pot and fry the banana until color turns golden brown. Once done, set the bananas aside
2. Put in the chorizo in the same pot and fry for about 3 to 5 minutes then set aside
3. Sauté the garlic, onion, and tomato
4. Add the beef and cook for 5 minutes
5. Add the fish sauce, tomato sauce, and whole pepper corn and mix well
6. Add the water and simmer until meat is tender (about 35 minutes in pressure cooker)
7. Put-in the fried chorizo, fried banana, potato, and garbanzos and simmer for 7 minutes
8. Add the cabbage, long green beans and simmer for 5 minutes
9. Add the bok choy and turn off the heat. Cover the pot for 5 minutes to cook the bokchoy
10. Serve hot. Share and Enjoy!

Ingredients:

1 1/2 lbs beef shank
1 piece cooked sweet corn, cooked
10 ounces condensed cream of mushroom soup
2 teaspoons garlic powder
1 1/2 cups fresh white mushrooms, sliced
4 tablespoons butter
2 teaspoons salt
1 teaspoon ground black pepper
3 3/4 cups water

Cooking procedure:

1. Make the mushroom gravy
1.1. Heat a cooking pot or sauce pan then add the 1 tablespoon butter and melt.
1.2. Put-in the mushroom and sauté for 3 minutes
1.3. Add the condensed cream of mushroom soup then stir
1.4. Pour 3/4 cup water; add 1/2 teaspoon salt and 1/2 teaspoon ground black pepper then stir. Simmer for 5 minutes or until the sauce thickens.
1.5. Set aside.
2. Arrange Beef Shank in a cooking pot then sprinkle 1 teaspoon salt.
3. Pour 3 cups water and apply heat. Let boil and simmer until the beef is tender. Remove from the cooking pot and place in a clean plate. Note: add water as needed.
4. Season both sides of the beef with 1/2 teaspoon salt, 1/2 teaspoon ground black pepper, and garlic powder. Set aside.
5. Heat a pan then add 2 tablespoons butter. Let the butter melt.
6. Pan-fry both sides of the beef for at least 2 minutes per side.
7. Heat the sizzling plate (metal plate) then put-in 1 tablespoon butter and let melt.
8. Arrange the pan fried beef on the sizzling plate, top with mushroom gravy, and place the corn on the side.
9. Serve hot. Share and enjoy!

Ingredients:

2 lbs beef chuck or brisket, cubed
4 tablespoons extra virgin olive oil
1 medium Spanish onion, diced
1 stalk celery, chopped
1 medium carrot, peeled and chopped
3 cups beef stock
1 cup red wine
1/2 teaspoon dried thyme
Salt and ground black pepper to taste

Cooking procedure:

1. Heat a cooking pot and pour-in olive oil.
2. Sauté onion until soft and add dried thyme then put-in beef and cook for 5 minutes.
3. Pour-in red wine and bring to a boil.
4. Pour-in the beef stock and simmer until the beef becomes tender. This can be done using the following methods:
-Slow cook for 4 to 5 hours using a Crockpot.
-Cooking in low heat using stovetop or burner. 2 to 2 1/2 hours is the average time to tenderize the meat. Add water as needed.
-If you don’t have the time, you may pressure cook the meat for 40 minutes.5. Add the carrots and celery then cook until the vegetables are tender.
6. Transfer to a serving plate then serve.
7. Share and enjoy!

Ingredients:

2 lbs ox tongue (lengua); cleaned, boiled until tender, skinned, and sliced
12 pieces fresh white mushrooms, sliced
10 ounces cream of mushroom condensed soup
3 tablespoons butter
1 medium onion, diced
3 cloves garlic, minced
1 teaspoon salt
1/2 teaspoon ground black pepper
1 cup water

Cooking procedure:

1. Heat a cooking pot then melt-in the butter.
2. Pan-fry the sliced ox tongue in medium heat for about 4 minutes per side.
3. Remove the fried ox tongue and set aside.
4. On the same cooking pot using the remaining butter, sauté garlic and onion.
5. Add the sliced mushrooms and cook for 2 minutes.
6. Add salt, ground black pepper, cream of mushroom soup, and water then stir. Cook for 3 minutes.
7. Put-in the pan-fried ox tongue and stir. Simmer for 20 to 30 minutes in low to medium heat (add water as needed).
8. Turn-off heat then transfer to a serving plate.
9. Serve with mashed potato or rice.
10. Share and enjoy!