Pinoy Food 201

You will need: ½ kg pork kasim (shoulder)/chicken – wash with water (pork - cut into small cubes) 1/3 cup vinegar, 2/3 cup soy sauce, 1 ½ cup water – mix together in a casserole A pinch of black pepper 4 pcs. bay leaves 1 tbsp. Cooking oil 100 g canned pineapple tidbits – do not put away the juice 3 medium sized potatoes – each cut into 4 pcs. 4 pcs. garlic cloves (chopped) 1 small sized onion (cut into thin slices) Procedure: 1. Heat the pork kasim or chicken in a casserole with the mixture of vinegar, soy sauce and water, stove must be with medium heat (about 15-20 mins.). Do not cover while heating. Bring to a boil. Stop heating when pork/chicken is tender and the sour vinegar smell becomes unnoticed. Separate the pork from the base. 2. Heat a pan and put in cooking oil – medium heat. When cooking oil is ready, sauté the garlic cloves, onion, potato, pork/chicken and the pineapple tidbits with the pineapple juice until all ingredients are cooked (potato and pork/chick

Ingredients: 3 lbs of pork butt, already cut up 1/2 cup of vinegar 1 tablespoon of salt 1/4 teaspoon of pepper 1 small bay leaf 3 cloves of garlic, minced 1/4 cup of water 1 cup of drained pineapple ( tidbits ) 1 medium of quartered tomato Directions: Place the first seven of ingredients listed above in a apot and simmer covered for 30 minutes until the chicken is tender. Add all the tomatoes and pineapples and cook uncovered until the liquid is reduced to half. Pinoy Food Recipe from:  http://lasvegasgirl.multiply.com/recipes/item/5/Pork_Adobo_w_Pineapple?&show_interstitial=1&u=%2Frecipes%2Fitem

Ingredients: * 3 lbs of chicken, already cut up * 1/2 cup of vinegar * 1 tablespoon of salt * 1/4 teaspoon of pepper * 1 small bay leaf * 3 cloves of garlic, minced * 1/4 cup of water * 1 cup of drained pineapple ( tidbits ) * 1 medium of quartered tomato Servings: 5 to 6 Cooking time: About 45 minutes Filipino Chicken Adobo With Pineapple Cooking Instructions * Place the first seven of ingredients listed above in a apot and simmer covered for 30 minutes until the chicken is tender. * Add all the tomatoes and pineapples and cook uncovered until the liquid is reduced to half. Pinoy Food Recipe From:  http://lutongpinoy.info/chicken-adobo-with-pineapple/

Pork Adobo with Pineapple. Pineapple is one of the popular fruits here in Australia I regularly see them at Woolworths supermarket fresh produce section, they are even sold in halves. I though I could make an adobo with fresh pineapple served in pineapple shell/bowl. I grab one halve piece of fresh pineapple, bell pepper, pork, vinegar and soy sauce. This recipe is a bit fancy on the serving preparation. As I mentioned I wanted to serve it in a curved out pineapple shell/bowl. I used a small knife to cut out the shell outline then used a spoon to curved and scoop out the pineapple meat from the shell. It is a bit difficult to extract the pineapple meat in good solid chunks so some of the meats came out crumbled. Cooking is basically the same as any meat adobo. Here is how I made the dish. Ingredients: 1/2 kilo pork, cut in large cube 1/2 fresh pineapple, skin/shell on 1/4 cup vinegar 1/2 cup pineapple juice 1/4 cup soy sauce 1/2 head garlic, crushed, chopped 1 thumb size gin

KIMCHI was one of my favorite food spots growing up. They had a variety of branches in the main shopping malls all over the city. I didn't mind eating in the food court because the Korean Beef Stew was so good. Beef short ribs is usually used for this dish. I used flank steak instead. I have this habit of buying a kilo of beef and throwing them into the pressure cooker so I can make a variety of dishes throughout the week. This stash could have been nilagang baka or sinigang. But I suddenly got a craving for something saucy and spicy. To make this, you'll need: beef- I used flank steak sesame oil soy sauce salt cayenne pepper garlic onions lemon brown sugar bean sprouts To tenderize the meat, I cooked it in the pressure cooker for about an hour. Fry some onions and garlic in sesame oil. Add the bean sprouts and heat them up for a bit. Set aside. Using same pan, add more sesame oil then add the beef and soy sauce. Sprinkle some cayenne pepper and sugar. Th

Taco Filling: 4 pounds boneless, trimmed pork loin, cut in half-inch slices 1 medium white onion, chopped 2 ancho and 2 guajillo chiles, toasted, stemmed, and seeded 1 tablespoon puree of chipotle chile in adobo 6 cloves garlic 1-1/2 ounces achiote paste 1/8 cup apple cider vinegar or rice wine vinegar 2 teaspoons honey 1/4 cup chopped fresh cilantro 1 tablespoon vegetable oil 4 cloves 1/4 cup water 1 teaspoon salt 1/2 teaspoon freshly ground black pepper 1 fresh ripe pineapple, peeled, cored, and cut lengthwise in half-inch-thick slices, then lightly brushed with vegetable oil Tacos: Corn tortillas Arrange slices of pork on a cutting board or smooth countertop between layers of plastic wrap. Using a meat-tenderizing mallet or a rolling pin, flatten the slices to form sheets about a quarter inch thick. Place chiles, onion, garlic, achiote, vinegar, honey, cilantro, oil, water, cloves, salt, and pepper in a blender and puree smooth. Spread mixture evenly over the

Cut cooking time in half by using a pressure cooker to tenderize beef. You can also prepare this dish during the weekend and just reheat for a weekday dinner. In fact, that will make it taste even better! Serves 4 to 6  Prep Time 15 minutes  Cooking Time 2 hours 1 kilo beef short ribs 4 cups water 2 tablespoons oil 2 tablespoons ginger, sliced 1 tablespoon garlic, chopped 1/2 cup onion 2 tablespoons brown sugar 6 tablespoons good quality soy sauce extra water 1 beef cube 1 whole carrot, sliced diagonally 6 reconstituted dried shiitake mushrooms 2 tablespoons mirin 1 tablespoon sesame oil 1 tablespoon sesame seeds, toasted 1  Boil beef in water until tender. Strain and set aside broth. 2  Heat oil on medium heat. Sauté ginger, garlic, and onion. Add sugar and beef, then cook until brown. 3  Measure strained broth from boiled beef. Add water to get 3 1/2 cups of liquid. 4  Add soy sauce to the beef. Pour in stock and simmer for 10 minutes. Add in the rest of th

1/2 kilo ground beef sirloin 1/4 cup chopped onion, divided 1 1/2 tablespoons chopped garlic, divided 1/2 teaspoon ground black pepper 1/2 tablespoon salt 2 tablespoons calamansi juice 1/2 cup vinegar 1 teaspoon annato powder 2 tablespoons cooking oil 1. In a casserole, combine ground sirloin, half of the oinions, one tablespoon of the garlic and the pepper, salt, calamansi juice, and vinegar. 2. Simmer for about 15-20 minutes or until ground sirloin is tender. Drain ground sirloin from the sauce. Set aside and reserve sauce. 3. In a separate pan, heat oil and saute remaining onions and garlic. Dissolve annato powder in the reserved sauce. Pour into pan. 4. Add ground sirloin and simmer until beef is light golden in color, about 5 minutes. Serve warm with steamed rice. Free Pinoy Food Recipe by: http://www.tastemycooking.com/ground-beef-adobo

Adobo is a popular common dish here in the Philippines, thus a national dish among us Filipinos. The typical adobo is made from pork or chicken or a combination of both, it is cooked in soy sauce, vinegar, crushed garlic, dried bay leaf, and black pepper. This ADOBONG BAKA SA GATA is a variation of the traditional adobo, and for me its more tastier and yummy. How to cook this? INGREDIENTS: 1 kg. karneng baka (beef) 1 cup thick coconut milk 1/2 cup vinegar 2 cups thin coconut milk paminta 2 gloves garlic, crushed dinukdok nga stem sa tanglad hiniwa (or dried bay leaf) salt to taste cooking procedures: 1. Cut beef into desired sizes, and place in a pot. 2. Add the thin coconut milk, garlic, peppercorns, bay leaf, vinegar and salt to taste. 3. Simmer until the beef is tender enough to bite and chew. 4. Add the thick coconut milk, and boil for another 10 minutes. 5. Serve hot. Free Pinoy Food Recipe by: http://fabulously40.com/blog/id/adobong-baka-with-coconut-milk-beef-adobo-with-coconut-

Preparation time: 60 min Servings: 4 Calories per serving: 422 kcal Ingredients:     Beef (cubed) – 1 kg (2.20 lb.).     Garlic – 8 cloves     Pineapple juice – 750 ml (1.59 pt.)     Lemon juice – 1 PC.     Bay leaves – 4 PCs.     Black peppercorn (ground) – ½ tsp.     Oyster sauce – 5 tbsp.     Extra virgin olive oil – 2 tbsp.     Red chili paste – ½ tsp.     Water – 250 ml (8.45 fl.oz.) Directions:     Heat the olive oil in a medium sized pot.     Saute the garlic until golden brown.     Add the beef, pineapple juice, oyster sauce, ground peppercorn, lemon juice, water and simmer.     After 30 minutes add the bay leaves and simmer again until beef is tender.     Once sauce thickened, add the chili paste and serve. Free Filipino Food Recipe by: http://www.cookingwithpeachy.com/wordpress/spicy-beef-adobo/

Friends please bear with me since I cannot post well the pictures on my recipe because our digital cam said adios amigos already. It got drenched in the rain and we cannot do anything about it but to replace it anew. But don’t worry; hubby is doing everything just to get us a new one. Anyway this recipe is my own rendition of beef mechado. The only difference I can see on beef mechado and beef caldereta is that beef calderata has liver into it while mechado has not but certainly the common ingredients will be potatoes, red bell pepper and carrots. Since you will be using beef chunks to your mechado, it is wise to use a pressure cooker, unless you can just cook it for 45 minutes to an hour to keep the meat tender. Luckily, the beef meat here in India is tender so even if I don’t use a pressure cooker, I can still be able to make it soft for only 30 minutes. Now going back to the recipe, what I used was 4 medium size fresh tomatoes which I sautéed with onions and used ¼ teacup bee

Korean Beef Stew Ingredients ¼ cup MAGNOLIA GOLD 2 tbsp. Minced garlic 2 pcs. Onions, chopped 1 kilo MONTEREY BEEF SHORT RIBS, cut into ½" thick cubes 6 cups Water ¾ cup Sake/rice wine ½ cup Soy sauce ½ cup Brown sugar 1/3 cup Honey ½ tsp. Chili garlic sauce 5 pcs. Dried Chinese mushrooms, soaked in water 1 pc. Carrot, sliced 1 pc. Finger pepper, sliced ¼ cup Sesame seeds, toasted Salt and pepper 2 tbsp. Sesame oil Leeks for garnish Procedure       Saute garlic and onions in butter. Add beef and cook until brown. Add wine, soy sauce, sugar, honey and enough water to cover meat. Let boil then simmer until meat is tender (or pressure cook for 30 minutes). When meat is tender, add mushrooms, carrots, finger pepper and sesame seeds. Continue cooking until half of the liquid has evaporated. Season with salt and pepper. Pour in sesame oil and remove from heat. Garnish with leeks and additional toasted sesame seeds. Makes 8 servings. Source:  http://www.monte

Beef Adobo Number Of Servings: 4.. Ingredients 2 pounds beef 2 1/4 cups water 1/2 cup Soy sauce 1/2 cup distilled white vinegar 4 cloves crushed garlic 1/2 teaspoon pepper 1/4 cup sugar Directions: Dice 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 meat is tender. Serve with rice and Adobo* sauce. Submitted By: James & Nila Free Pinoy Food Recipe by: http://www.cooking-with-us.com/beefadobo.php

Ingredients    1 kilo lean beef meat, cut into serving pieces    1/2 kilo potatoes, sliced in cubes, fry    1/2 kilo red ripe tomatoes, diced    1/4 kilo onions, diced    1 big head garlic, minced    3 laurel leaves    1 tablespoon black whole pepper, minced    1 sachet tomato sauce (250 ml)    1/4 cup soy sauce    seasoning (optional) Instructions mix beef with all the abovementioned ingredients except for the potatoes and the tomato sauce. put in a pan, and add 2 glasses of water, put to a boil until meat is tender. then mix the fried potatoes and slowly stir. then mix the tomato sauce, put to a boil and taste.(reminder: no pressure cooking, please! just let it boil naturally until meat is tender and you can smell how yummy it is while it is boiling!!!) Source:  http://www.familyoven.com/recipe/beef-mechado/306226

A tasty new way to cook adobo courtesy of Chef John Paul Sia of Unilever Food Solutions, as demonstrated in the SM Master Chefs Cooking Marathon 2011. Ingredients: 1 kilo beef sirloin, sukiyaki cut 250 ml. Knorr Liquid Seasoning 60 g. Garlic, chopped 10 g. ground peppercorn 3 pcs. bay leaf 5 g. Knorr tamarind base 200 ml. canola oil Procedure: In a mixing bowl, marinate the beef in Knorr Liquid Seasoning, tamarind soup base, garlic, peppercorns, bay leaf and canola oil. Marinate for 24 hours. In a saute pan, saute the beef, approximately three minutes each side. Serve hot. Posted by ajay at 7/10/2011 08:10:00 PM Free Filipino Recipe by: http://balutpenoy.blogspot.com/2011/07/beef-adobo-recipe.html

The recipe: Korean Beef Stew The finalist: Susan Park, formerly from Alexandria but currently living in Williamsburg, is a research administrator and oceanographer by day, home cook and food fanatic by night. Susan writes: This recipe is an adaptation of my mom’s recipe for “Galbi JJim,” or Korean braised short ribs, which is a very traditional comfort food dish. This dish is usually a meat-heavy main dish to go along with a larger Korean family-style meal (with lots of vegetable “banchan” or side dishes). To convert it to a one-pot meal, my version has more veggies and less meat, and is not quite as sweet or salty. Like most stews, this is an easy one to play with — you can switch out the veggies for what you have on hand, and make it sweeter or saltier to your taste! 1 lb. boneless short ribs (or other good braising/stew cut), cut into 1-inch cubes Salt and pepper 2 tbs grapeseed (or other neutral) oil 3 cloves garlic, minced ½ asian pear, peeled and diced into small piece

Ingredients: 1 kilo of beef cut into chunks 1/8 kilo of pork fat cut into strips 4 onions, peeled and quartered 5 medium potatoes, quartered (optional: fried) 1 medium sized carrot, sliced in 1/2" sections 2 red bell pepper, sliced * 2 cups beef stock or 2 bouillon cubes dissolved in water 3 bay leaves (laurel leaves) 1/4 -cup vinegar 2 cups tomato sauce or 1/2 cup tomato paste 1 cup soy sauce salt & pepper to taste Directions: Cut an incision on the beef chunks and insert a pork strip in the middle (mitsa) In a casserole, combine the beef (with the fat), tomato sauce, soy sauce, bay leaves and beef stock. Bring to a boil and simmer until the beef is almost tender Add the vinegar and let boil for a minute or two Add the potatoes, onions, carrot, and bell pepper Let simmer until potatoes and carrots are cooked - occasionally stir to thicken sauce Serve hot with white rice Beef Mechado Cooking Tips: Pressure cook th

Ingredients: Serves: 8Yield: 8 Units: US | Metric 2 tablespoons olive oil 1 kg beef spareribs 1 head garlic, head crushed 1 large onion, sliced 2 tablespoons gingerroot, julienned 1/2 cup soy sauce, kikoman 1 tablespoon sugar 1 tablespoon Chinese wine 1 teaspoon sesame oil 1 tablespoon chili-garlic sauce, Lee Kum Kee brand 3 1/2 cups hot water 2 tablespoons sesame seeds, toasted 1 bunch leek, chopped to 2 inches Directions: 1 Heat large casserole and saute ginger in oil. 2 Add the onions till soft then the garlic. 3 Stir well till fragrant,. 4 Dump in the beef spareribs and stir fry till beef changes color. 5 In a large bowl, mix soy, sugar, wine,sesame oil, chili garlic sauce and hot water. 6 Mix till well blended. 7 Pour to beef. 8 Let simmer on low fire for 1 hour till 1 1/2 hours. 9 Add in toasted sesame seeds and chopped leeks last 10 mins of cooking. 10 Serve on top of piping hot rice. Read more: http://www.food.com/recipe/simplest-korea

Ingredients: 2 kls. beef loaf with pork fat inserted in the middle of the loaf (mitsa style) 1/2 k. pork fat 1/4 k. onion, whole & peeled 200 gms. garlic 1/2 cup vinegar 2 tbsps. ground black pepper 3 tbsps. salt 1/2 k. atsuete  Instructions: Mix all the ingredients, except the atchuete, in deep casserole or pressure cooker to tenderize meat. Add water enough to submerge the meat. Set aside the meat and the mixture. Osterize fat and put in a pan until fat melts. Osterize the mixture and the fat. Stir and cook well until the oil turns brown. Set aside. Add all the ingredients together and cook over low heat. Stir constantly. Wait until the meat turns golden brown. Wash atsuete and drain. Fry in lard. Mix the colored lard with the mixture and continue to cook over low heat until sauce thickens. Serve hot. From:  http://www.healthyhomerecipes.com/recipedetail.aspx?id=1081

Beef Mechado Recipe Estimated cooking time: 1 hour Mechado Ingredients: 1 kilo of beef cut into chunks 1/8 kilo of pork fat cut into strips 4 onions, peeled and quartered 5 medium potatoes, quartered (optional: fried) 1 medium sized carrot, sliced in 1/2" sections 2 red bell pepper, sliced 2 cups beef stock or 2 bouillon cubes dissolved in water 3 bay leaves (laurel leaves) 1/4 -cup vinegar 2 cups tomato sauce or 1/2 cup tomato paste 1 cup soy sauce salt & pepper to taste Mechado Cooking Instructions: Cut an incision on the beef chunks and insert a pork strip in the middle (mitsa) In a casserole, combine the beef (with the fat), tomato sauce, soy sauce, bay leaves and beef stock. Bring to a boil and simmer until the beef is almost tender Add the vinegar and let boil for a minute or two Add the potatoes, onions, carrot, and bell pepper Let simmer until potatoes and carrots are cooked - occasionally stir to thicken sauce Serve hot with white rice Beef Mech

Written by Anonymous   Ingredients     3 lbs. cubed chuck beef     3/4 cup white vinegar     1 head of garlic, crushed     1/2 cup soy sauce     4 bay leaves     1 1/2 tbsp. whole peppercorns     1 tbsp. ground pepper     1 tbsp. sugar     4 tbsp. vegetable or corn oil     1 tbsp. patis (fish sauce) or salt     1 12-oz. can coconut milk Preparation     Combine beef, vinegar, garlic, soy sauce, bay leaves, peppercorns, ground pepper and sugar in a pot     Let stand for 2 hours     Bring to a boil and simmer for an hour or until beef is tender     Heat oil in a skillet and add garlic from cooked mixture until brown     Add beef and cook until brown on all sides     Add patis (fish sauce) or salt, coconut milk, and sauce     Simmer for 5 minutes Free Filipino Recipe by: http://www.duyan.com/filipino-recipes/beef-recipes/207-adobong-baka-sa-gata-beef-adobo-in-coconut-milk.html

Ingredients :     2 lb. beef kalitiran (either beef chuck, brisket or flank steak)     2 cans coconut milk     1/2 cup vinegar     12 peppercorns     2 cloves garlic, crushed     1 bay leaf     salt, to taste (Cooking Conversion Chart) Cooking Procedures :     Cut beef into 2 in. cubes and place in a big pot.     Add 1 can coconut milk, vinegar, peppercorns, garlic, bay leaf and salt.     Bring to a boil then simmer until beef is tender and the liquid almost gone.     Add the remaining 1 can coconut milk.     Bring back to boil then simmer for another 10 minutes.     Remove from heat and serve. Free Pinoy Food Recipe by: http://www.allfavoriterecipe.com/beef-adobo-in-coconut-milk

Ingredients 1 1/2 lbs. beef stew meat, cut into 1 1/2 inch cubes 1 garlic clove, chopped 1/2 onion, chopped 1 tbsp olive oil 14.5 oz can of diced tomatoes, with juice 1/4 c. soy sauce (can sub low sodium, if necessary) 1/4 c. vinegar 1 tbsp peppercorn (whole) 2 bay leaves 3 red potatoes, cubed 1 c. baby carrots 1 red pepper, cut into strips Directions STOVETOP DIRECTIONS Heat up some olive oil and brown the stew meat in batches and set aside. Sweat the garlic and onions before returning meat back to the pan. Add the canned diced tomatoes, soy sauce, vinegar, bay leaves and peppercorns. Bring to a boil and then lower to a simmer. Simmer for 1 1/2 hours or until the meat is tender. Add potatoes, carrots and red pepper strips. Simmer without the cover for another half hour. Remove bay leaves and serve. CROCKPOT METHOD Mix together the tomatoes, soy sauce, vinegar, peppercorns and bay leaves. Add meat and vegetables to the crock pot. Pour sauce over top and stir to

6 Servings 1 Kg Skirt (or flank steak) 2 Tsp Salt 1/2 Tsp black pepper, Ground 24 Spring onions, sliced 1 Tsp Sugar 125 Gr Rice Vermicelli 2 Tbl Sesame oil 2 Tsp Chilli powder(or), To Taste 2 Eggs, lightly beaten Put whole piece of steak into saucepan with salt, pepper and just enough water to cover. Bring to the boil, cover and simmer until steak is very tender. Allow to cool, then shred with fingers into fibres. Return to the pot, add spring onions and sugar and simmer for 10 minutes. While simmering, soak rice vermicelli in hot water for 10 minutes, then drain. Add to simmering pot. Mix sesame oil and chilli powder together and add to stew. The rich red oil will float on top. Drizzle the beaten eggs into the bubbling stew, stirring so that it cooks in shreds. Serve with hot white rice. Source:  http://www.hgcdiet.mobi/2034/yukkae-jang-kuk-korean-beef-stew/

ingredients: 2 lbs. beef chunks (cut into small square size about 1 1/2x 1 1/2 inches.) 1 large potato (cut into wedges) 1 large carrots (cut into diagonal- a little smaller that the potato) 1 whole green bell pepper 1 large tomato sauce 2 bay leaf (laurel leaf) ground black pepper 1/3 or 1/2 cup soy sauce (depending on the amount of beef) 2 tsp lemon juice green olives 3 cloves garlic-chop 1 medium size onion chop salt & a pinch of sugar to taste. marinade for 30-40mins beef with soy sauce, bay leaves, black pepper, lemon juice. Set aside. Saute galic & onion in olive oil in a pot. Add marinated beef(pour everything on the pot). Cover & let it simmer for 5 mins. Mix from time to time. Beef will produce water by itself. Boil for 10-15 on a very low fire. Add half cup of water. and let it simmer for 1-1 1/2 hour until beef is tender. Add tomato sauce, potatoes, carrots, olives. Add salt and a pinch of sugar to taste. Let it simmer for another 15 mins until

This traditional Spanish favorite braids beef strips and pork-back fat strips that get marinated in calamansi juice (from the Calamondin Orange - an orange believed to be the love fruit of the seeded union of the mandarin orange and the kumquat), vinegar, crushed garlic, soy sauce, bay leaves, salt, spices, and black pepper. Once marinated the meat is quickly browned in a skillet of hot oil or butter and then braised in the marinade along with tomato sauce, beef stock and onions. It is slow cooked until the meat is tender and the juices have thickened into bountiful, rich gravy. Origin and preparation The traditional dish uses a Spanish culinary practice of threading strips of pork back-fat through thick pieces of cheaper lean beef to render them more tender and less dry. Hence the name mechado from the Spanish mecha meaning wick. The larded pieces of beef are then marinated in vinegar, soy sauce, calamansi juice, crushed garlic, black pepper and bay leaf, browned quickly on all si

1 kilo of beef cut into chunks • 1/8 kilo of pork fat cut into strips • 4 onions, peeled and quartered • 5 medium potatoes, quartered (optional: fried) • 1 medium sized carrot, sliced in 1/23 sections • 2 red bell pepper, sliced • 2 cups beef stock or 2 bouillon cubes dissolved in water • 3 bay leaves (laurel leaves) • 1/4 -cup vinegar • 2 cups tomato sauce or 1/2 cup tomato paste • 1 cup soy sauce • salt & pepper to taste Mechado Cooking Instructions: • Cut an incision on the beef chunks and insert a pork strip in the middle (mitsa) • In a casserole, combine the beef (with the fat), tomato sauce, soy sauce, bay leaves and beef stock. Bring to a boil and simmer until the beef is almost tender • Add the vinegar and let boil for a minute or two • Add the potatoes, onions, carrot, and bell pepper •Let simmer until potatoes and carrots are cooked – occasionally stir to thicken sauce • Serve hot with white rice Beef Mechado Cooking Tips: • Pressure cook the

Way back when I was still working in Philippines there was this massive foodcourt just on the ground floor of my workplace, and since its near we usually take our lunch there.  In that food court there was this restaurant called House of Kimchi (not sure if its still there though) and if we choose that as our dining restaurant definitely I will order this dish called Korean Beef Stew.  I like the flavour of this dish and tried to immitate it always at home which I can say I got the taste correctly like how that restaurant did it and I never asked for the recipe unitl now. House of Kimchi is a Korean restaurant but I am not totally sure that this dish is, as stews (jjigae as they call it) in Korea usually are hot and this one from the mentioned restaurant  is sweet, I am guessing it might be re-engineered to suit the Filipino taste.  The original one might be the same just with chillies. But regardless of its origin I love this dish and to make it same as the Korean counterpart or w

Beef adobo sa gata ingredients: 1 kg. beef (kalitiran) 1 cup thick coconut milk 1/2 cup vinegar 2 cups thin coconut milk 12 peppercorns 2 gloves garlic, crushed 1 bay leaf salt to taste Beef adobo sa gata procedures: 1. Cut beef into 2-inch cubes, and place in a pot. 2. Add  the thin coconut milk, garlic, peppercorns, bay leaf, vinegar and salt to taste. 3. Simmer until the beef tender and the liquid almost gone. 4. Add the thick coconut milk, and boil for 10 minutes. 5. Serve. Makes 6-8 servings. Free Pinoy Food Recipe by: http://lutongpinoy.info/beef-adobo-sa-gata/

INGREDIENTS: 1 1/2 lbs beef chunks 3 medium potatoes, chunks 2 medium carrots, chunks 1 red bell pepper, chunks 1 tbsp soy sauce 1 medium size onion, minced 3 cloves garlic, minced 1 small can tomato sauce 1 tbsp fish sauce cooking oil 4 cups water salt to taste HOW TO COOK BEEF MECHADO: Boil beef in water until tender. Set aside the beef. Reserve soup. Pan fry the potatoes, carrots and bell pepper. Remove the vegetables from the pan then set aside. In the same pan, stir fry garlic and onion. Add the boiled beef and fish sauce. Cook for 5 minutes. Add the tomato sauce. Simmer for few minutes then add the soup stock. Simmer for 5 minutes Add the vegetables. Cook until sauce becomes thick. Serve with hot steamed rice. Enjoy! Source:  http://www.pinoycookingrecipes.com/beef-mechado.html

Ingredients: Servings: 6 Units: US | Metric     3 lbs stewing beef chuck , cubed     3/4 cup white vinegar     1 head garlic , peeled and crushed     1/2 cup soy sauce     4 bay leaves     1 1/2 tablespoons whole black peppercorns     1 tablespoon fresh ground black pepper     1 tablespoon sugar     4 tablespoons vegetable oil     1 tablespoon salt or 1 tablespoon patis     1 (12 ounce) can coconut milk Directions:     1     In a large pot combine the first 8 ingredients: beef, vinegar, garlic, soy sauce, bay leaves, peppercorns, ground pepper and sugar.     2     Let stand for 2 hours (traditional method is room temperature, I put in in the refrigerator).     3     Bring mixture to a boil then simmer about an hour or until the meat is tender.     4     Heat oil in a large skillet. Use a slotted spoon to spoon out garlic from beef mixture. Add garlic to skillet and cook until brown. Use slotted spoon to add the beef to the skillet with garlic and continue to cook, stirring, until it is

Ingredients: 1 k. beef, cut into 2"-cubes 1/2 cup vinegar 1/2 cup soy sauce 1 clove garlic, minced 1/2 tsp. salt 1 tbsp. sugar 1/4 tsp. ground pepper 1 bay leaf 10 peppercorns 1/3 cup cooking oil Instructions Combine all ingredients in a saucepan and let stand for 30 minutes. Simmer and cover tightly for an hour or until meat is tender. Drain and set aside. Heat cooking oil in a skillet and brown meat on all sides. Transfer to a serving dish. Pour off all remaining oil from skillet. Put sauce and cook for a few minutes more. Pour sauce over meat and serve. Garnish with tomatoes and parsley. Serve hot. (Serves 6 persons) Free Pinoy Food Recipe by: http://www.ex-designz.net/recipedisplay.asp?rid=1080

Adobo is the quintessential Filipino comfort food and is widely regarded as the national dish of the Philippines. When I had just started cooking and flopped around in a kitchen equipped with nothing but a crusty pot and a butter knife from Ikea, the first thing I made was adobo, sans recipe. It didn’t require much in the way of ingredients or equipment. Just throw everything in a pot and simmer. Not to be confused with Mexican adobo (a seasoning paste made of chiles, herbs, and spices), Filipino adobo refers to any seafood, meats, or vegetables braised in vinegar, soy sauce, and garlic. The most common types of adobo in my household were chicken, pork, squid, and water spinach (also known as kangkong). Browsing through the recipes for this dish in Memories of Philippine Kitchens, the very first thing I noticed was the use of coconut milk to enrich the braising liquid. I don’t ever recall having adobo enriched with coconut milk, but it sounds like a good idea for leaner meats such as c

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 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. Free Filipino Recipe by: http://www.filipinorecipe.com/meat_and_fish_dishes/beef_adobo.htm

Beef Adobo with Creamy Sauce Recipe, Tender beef chunks stewed in vinegar made tastier with NESTLE All Purpose Cream Preparation Time: 15 minutes Cooking Time: 1 hour Servings: 3 – 4 Beef Adobo with Creamy Sauce Ingredients:     beefadobo.jpg ½ kg beef camto, cut into serving portions     ½ cup vinegar     ¼ cup MAGGI Savor, Chiligarlic     1 whole black peppercorns     1 piece bay leaf     1 tbsp chopped garlic     1 11g MAGGI Beef Broth Cube     1 cup water     1 tetrabrick 250ml NESTLE All Purpose Cream     1 11g MAGGI Beef Broth Cube     2 pieces siling panigang     salt to taste     Good to Know:     Meat, poultry, and liver are rich in iron needed for the formation of red blood cells and for the prevention of anemia. Beef Adobo with Creamy Sauce Cooking Instructions:     NUTRITIONAL CONTENT:     Calories:349     Carbohydrates (g):1.05     Protein (g):23.83     Fats (g):27.23     Briskly boil beef in the vinegar, MAGGI Savor, black peppercorns, bay leaf, garlic, and beef broth.

Filipino Beef Adobo Recipes Posted Fri, 12/05/2008 - 02:48 by admin Beef adobo recipe from the Philippines. This Filipino style beef adobo is often served with rice. In this recipe, you will learn how to cook beef adobo. Cooking Engredients:     2 lbs of beef     2-1/4 cups of water     4 cloves of crushed garlic     1/2 teaspoon of pepper     1/4 cup sugar     1/2 cup vinegar     1/2 cup soy sauce Servings: 4 - 6 Cooking Instructions:     Slice the beef in cubes. Beef adobo is usually sliced in 2×2 inch cubes.     Mix all the ingredients in a large saucepan and boil.     Once it starts boiling, lower the heat and cook at medium heat for about an hour or until beef is tender.     Add water if needed. Add salt if needed.     Adjust taste. Free Filipino Food Recipe by: http://www.recipesfilipino.com/beef-recipes/filipino-beef-adobo-recipes.html

Beef Adobo is a dish to try when ever you visit Batangas or Tagaytay, it's called Batangas adobo.These are the places where you could find the best adobo, it's obvious since part of Metro Manila supply of local beef and carabeef are from Batangas and Tagaytay. For some reasons beef is not usually cooked adobo compared to pork or chicken in most household. When cooked right beef adobo is equally great, the richness of the beef adds more flavor to the tanginess of an adobo dish. Beef adobo is best cooked to almost dry, here is how I did it. Ingredients: 1 k. beef brisket cut into serving pieces 1 thumb size ginger, sliced 1/2 head garlic, crushed 1 tsp. peppercorns 1/2 c. vinegar 1/4 c. soy sauce 3 pcs. bay leaf 2-3 pcs. sili salt and pepper cooking oil Cooking procedure: In a frying pan stir fry beef in batches until color changes to golden brown and start to sizzle. I a saucepan put in fried beef, pour in 6-8 c. of water, vinegar and soy sauce. Add ginger, garlic, peppercorns a

Beef Mechado is a Filipino dish, sometimes spelled mitsado or metsado in Tagalog language. It is the equivalent of Beef Stew in America. Mechado is one of the favorite dishes among Filipino families as part of weekly menu or on occasion and gatherings. Aside from beef, other meat like pork and chicken can be substituted for it. Mechado is the usual stew served at our dinner table. A friend of mine recently introduced me to this most delicious variant of beef stew. While it’s not far off from the familiar “local style” beef stew, what sets Mechado apart is the flavor imparted by the chopped and sliced red bell peppers,accentuated by the depth of the soy sauce, along with the Bay Leaves to round it out. The dish originated from a Spanish recipe whose name originally referred to the strips of pork back-fat that are threaded (mecha – wick) through thick pieces of cheaper lean beef to render them more tender and less dry. The larded pieces of beef are then marinated in vinegar, soya sauc

Ingredients: 3 cloves garlic, crushed 1 piece large onion, sliced 2 lbs beefchuck,cubed 8 ounces tomato sauce 1 cup water 3 tbsp cooking oil 1 slice lemon with rind 1 piece large potato, cubed 1/4 cup soy sauce 1/2 tsp. ground black pepper 2 pcs. bay leaves (laurel) 2 tsp. salt Cooking procedure: 1. Heat cooking oil in a pan then saute the garlic and onion. 2. Put-in the beef and saute for about 3 minutes or until color turns light brown 3. Add the tomato sauce and water then simmer until the meat is tender. Add water as needed 4. Add the soy sauce, ground black pepper, lemon rind, laurel leaves, and salt then simmer until excess liquid evaporates 5. Put-in the potatoes and cook until the potatoes are soft (about 15 to 25 minutes) 6. Place in a serving plate then serve hot with rice. Share and Enjoy! Source:  http://www.teamlibog.com/t196-beef-mechado

Ingredients 1 kilo whole beef lump (kabilugan) (2)1 Tbsp Lea & Perrins Worcestershire Sauce (3)1 Tbsp fine salt (4)1 Tbsp pepper 2 Tbsps butter or margarine 1 Tbsp garlic minced 1⁄2 cup onions, minced (8)1 Tbsp Lea & Perrins Worcestershire Sauce. (9) 1 Tbsp HP Sauce (10)3 Tbsp granulated sugar (11) 1 cup tomato sauce (12) 1 tsp pepper (13) 1 bay leaf (14) 1⁄4 cup celery stalks sliced (15) 4 cups water 4 Pcs carrots 4 pcs potatoes 3⁄4 cup all purose flour,dispersed in water Procedures Procedure Season beef rump, with ingredients 2, 3, and 4; Then, brown beef in butter on a pan and set aside. On the same pan, add minced garlic and minced onion, then transfer to a big pan and put beef together with ingredients 8,9,10,11,12,13,14,15, Cover and let boil. Simmer over low fire for about 11⁄2 hours or until beef is tender. Beef may also be pressure cooked by using 1⁄2cup of water instead of 4 cups. Lastly, add carrots and peeled potatoes cu

Jun 12 I already posted a Beef Mechado recipe but that version used vinegar. The one featured here will use calamansi. It was supposed to have no tomato too. There are other versions of mechado that doesn’t use tomato but I prefer my mechado to have tomato. I just like my beef to have that tomato goodness in it. However, you can choose to remove the tomato. So here is the beef mechado recipe. Ingredients 1 1/2 kilos kilo beef (strip of fat inserted) or kabilugan 4 calamansi (Squeeze the juice and set aside) 5 Tablespoons soy sauce 2 tomatoes cubed (optional) 1/4 cup tomato sauce (optional) 1 large onion, sliced 5 cloves garlic, crushed 4 tablespoons sherry 1 1/2 cups water Salt to taste 1 teaspoon peppercorns 1 small bay leaf 3 tablespoons all purpose flour (toasted) 2 tablespoons butter 2 potatoes, quartered Olive Oil Directions 1. Marinate the beef in calamansi juice and soy sauce. Keep overnight with the marinade still intact. 2. The following day, bro

Two things that I love about Filipino dishes is that they taste hearty and delicious right when they’re freshly cooked… …and they taste even better the next day when all the flavors had a chance to marry each other. This is why I love leftover Menudo, Morcon, Caldereta and Adobo. The sauce and the meat become very tasty the next day. What we used to do when cooking Mechado is to get a large chunk of beef and make an insertion in the middle to make way to a large strip of pork fat that will serve as a wick or “micha”. But since braising a large chuck of beef takes so much time, then we have  adapted into cooking just mechado with little chunks of meat. I think cooking with a smaller size of meat is better because then it gets to absorbs more flavor. Today, I think I’ll be watching more crime/drama series, installing games into newly reformatted PCs and I’ll be playing with my daughter. These are the things that give flavor to my life. Beef Mechado Ingredients: 500g beef

Though adobo originated from Spain, it has become one of the Philippines’ main dishes. Like most Filipino dishes adobo has been given that Pinoy touch and has become a beloved classic in Philippine cuisine. Beef Adobo sa Gata is one original Filipino rendition of the dish. Using simple ingredients and easy instructions you can’t go wrong in preparing this dish. The Recipe Ingredients 3 tbsps     Magnolia Nutri Oil Vegetable Oil 1 pc (large)     Onions, chopped 1 tbsp     Garlic, minced ½ kilo     Monterey Beef Cubes ¾ cup     Purefoods Supremo Cane Vinegar 2 tsps     Salt 1 tsp     Pepper 1 cup     Water 1 cup     Coconut milk 1 pc     Finger pepper ¼ cup     Coconut cream The Procedure: Heat the oil in a deep pan. Sauté onions and garlic. Add beef cubes and cook until color changes.Add vinegar, salt, pepper and cook over moderate heat until sauce is reduced to its original amount.Do not stir until mixture boils.Add water and cook covered until beef is tender.Add coconut milk and finge

Ingredients 1  kg Kabilugan or Punta y Pecho (whole beef round or beef brisket or spare ribs) 1  stip Cooking oil 1/2 pouch water 1  sachet Knorr Real Sarap 7 grams 1/2 cup Pork fat, cut into strips ( optional, use only if you will be using Kabilugan) 6 1/2 cup Sibuyas tagalog, chopped finely or white onions 1/2 tsp Achuete powder 2  cups Tomato sauce 1  tbsp salt 1  cup Potatoes- cubed and boiled 1  cup Carrots- cubed and boiled Directions Lard the beef by cutting through with a thin knife and inserting fat strips. Place it in a pressure cooker and add water and cooking oil. Marinate beef in Knorr Real Sarap for at least 4 hours. Saute the shallots and set aside. In the same oil, fry the beef until it's well browned. Add shallots, achuete powder, marinade, salt and tomato sauce. Cover and add water if necessary. Reduce heat. Stir once in a while. Add potatoes and carrots when meat is tender. Slice meat crosswise. Arrange on a platter. Pour sauce over meat an

Written by Ms Nymf   Ingredients 3 lbs. beef topside in one piece strips of pork fat, optional 4 large onions, quartered 4 large tomatoes, halved 1 bay leaf 1/2 cup vinegar 1 tbsp. light soy sauce 6 potatoes, peeled and quartered 1/2 tsp. ground black pepper 2 tbsp. lard Preparation Insert strips of pork fat into beef at regular intervals if desired. This keeps the beef moist, but this step may be omitted Put the meat in a deep, heavy saucepan with onions, tomatoes, bay leaf, vinegar, soy sauce and water to cover Bring to the boil, then reduce heat, cover pan and simmer uncovered until potatoes are cooked and liquid almost evaporated Transfer sauce to serving plate, add lard to pan fry beef on high heat until brown all over Slice the meat and serve with potatoes and sauce Source:  http://www.duyan.com/filipino-recipes/beef-recipes/215-mechado-beef-pot-roast.html

Happy Tuesday!  I wanted to share with everyone an amazing roast beef that I cooked the other day.  Talk about tender!  When I got home and walked in the kitchen I was smiling from ear to ear – can you really beat the slow cooker for beef?  I braised this piece of meat for 10 hours on low in the slow cooker while at the office.  I prepped the meat around 7:00am just after breakfast and set the dial to low and let it go… To go alongside the beef, I cooked some jasmine rice with roasted tomatoes and mushrooms. Overall the meal was quite tasty and very tender.  So tender in fact that it was almost falling apart. Ingredients 1 beef roast (about 4lbs) 3 cloves of garlic 1/2 cup red wine 12 button mushrooms 6 large cherry tomatoes 1/4 cup low sodium chicken broth Salt and pepper to taste Dried thyme Method It does not really get any easier than this. In a large pan set to medium high brown meat with olive oil and sear on all sides until carmelized Place meat in slow

S-L-O-W Cooking Roast Beef  Can you slow cook a roast beef in the oven, for example, at a low temperature for approximately 8 hours? If so, what temperature? If not, why not?  Absolutely, but we can only a provide a rough estimate on how long it will take to cook, so you may have to be pretty flexible about your mealtimes until you settle that question. Have you ever noticed how the roast beef sliced at a deli is rare to medium-rare almost to the very edge of the meat? That is the result of low-temperature, slow cooking, and it is the standard method for commercial cooking. When you cook meat at a high temperature, 400°F (205°C) and above, the outside dries out and overcooks by the time the center is medium rare. And at that point, the medium-rare area is only about an inch-and-a-half in diameter. Cook the roast at a moderate temperature, 300°F to 375°F (150°C to 190°C), and the medium-rare area will be larger, but there will still be a substantial portion of overcooked meat

Ingredients 1 1/2 pounds beef 1 tablespoon vegetable oil, more if needed Salt and pepper to taste 1 large sweet onion, chopped 1 clove garlic, chopped 1/2 pound carrots, pre sliced 3 stalks stalk celery, chopped 1/2 cup chicken or beef stock 15 ounces diced tomatoes, not drained 14 ounces beef broth 14 ounces chicken broth 14 ounces water 1/2 cup medium barley 1 teaspoon beef bouillon granules Directions Over medium high heat, add oil to skillet and brown meat. Add salt and pepper to taste. Remove meat and place in slow cooker. Add approximately 1/2 cup of stock to beef drippings in skillet. Cook approximately 30 seconds and pour into slow cooker. Add prepared vegetables to slow cooker. Add barley, broth, water, and seasonings. Cover and cook on high approximately 4 hours or cook on low for approximately 7 hours. From:  http://www.recipetips.com/recipe-cards/t--2974/slow-cooker-vegetable-beef-soup.asp

Ingredients 1 1/2 pounds cubed beef stew meat 2 cups water 1 small onion, chopped 1 (28 ounce) can crushed tomatoes 1 (16 ounce) package frozen mixed vegetables 2 potatoes, peeled and cubed 10 cubes beef bouillon, crumbled 2 teaspoons ground black pepper 1 tablespoon salt 1 tablespoon dried basil Directions Place beef in a slow cooker. Pour in water. Stir in onion, tomatoes, mixed vegetables and potatoes. Season with bouillon, pepper, salt and basil. Cook on low 8 hours. Footnotes Did you know Allrecipes is home to over 400 crock pot recipes? Click here to visit our complete collection. From:  http://allrecipes.com/recipe/alisons-slow-cooker-vegetable-beef-soup/

 Ingredients: 500g shin beef, sliced into bite-size pieces 5 cloves garlic, minced 1 medium onion, finely chopped 1 small red bell pepper, diced 3 red chillies, seeded and sliced 1 medium carrots, sliced in 1/2 in sections 2 medium potatoes, quartered 2 beef cubes, dissolved in water 2 cans tomato sauce 3 tbsp soy sauce 3 tbsp vinegar 2 bay leaves 3 tbsp olive oil 3 tbsp cooking oil water a dash of salt and pepper (optional) How to cook: 1. In a pan, heat 3 tbsp olive oil and fry beef until brown. Set aside. 2. Add 3 tbsp cooking oil. Saute garlic and onion until fragrant. 3. Add beef and let simmer for 10 minutes. 4. Pour in tomato sauce, soy sauce, vinegar, beef stock, bay leaves and water. 5. Bring to a boil and simmer until beef is fork tender. 6. Add potatoes, carrots, bell pepper and red chillies. 7. Let simmer until the vegetables are cooked and sauce has thickened. 8. Season with salt and pepper (optional). 9. Serve hot with steamed rice. Source: htt

Adobo is basically the process of simmering meat in soy sauce and vinegar sauce. Spices such as onions and garlics are also involved in this cooking method. All of you might already be familiar with chicken adobo as chicken is the commonly used meat in preparing adobo. However, beef or cow meat can also be used in preparing this Filipino dish. beef adobo Just this month, I have invented my own beef adobo recipe. This recipe is best for people who love salty and slightly spicy foods. Here is the list of ingredients that you need for your beef adobo:     ½ kilo beef (preferably the rib part)     ½ cup soy sauce     ¼ cup vinegar     1 red onion bulb (thinly sliced)     2 garlic cloves (thinly sliced)     Ginger (same size as the onion and thinly sliced)     5 red bell peppers     Black pepper     Cooking oil     Water Cooking procedure for beef adobo: 1) Boil water in a large pot. 2) Add the beef and let it simmer for 30 minutes or until tender. 3) Remove the pot from heat.              

This is an exceptionally easy stew to make. I weighed out the potatoes and substituted a like mass of baby potatoes (each one was small enough to fit into a cereal spoon). All you do is dice the onion, cube the meat, mix together the base (water, sake, sugar, soy sauce, and soy sauce), through it all in the crock put and cook. 2 lbs beef brisket 1 cup water ½ cup Japanese Sake ¼ cup sugar ¼ cup soy sauce 1 tsp salt ½ lb baby carrots 3 medium potatoes, peeled and chopped 1 white onion, diced Put everything in a crock pot, cook 10 - 12 hours on low, 4 to 6 on high. Sensei and Takura are purported to have explicitly supervised sakes, but Star-K asserts that (unflavored) sake does not require certification. The London Bet Din asserts Choya Sake is kosher. Go figure.... Posted by dg at 7:08 PM Source: http://ironcholent.blogspot.com/2008/03/niku-jaga-japanese-beef-stew-in-crock.html

Special Beef Mechado, the traditional way of cooking mechado is done using whole beef round or kalitiran. Strips of pork fats are inserted through the length of the slab of beef at several locations. This procedure is called “mitchahan”, that’s how the dish name originated according to my research. The beef is then marinated with soy sauce and kalamansi juice mixture, overnight if using a large slab of beef. The marinated beef is then stewed/slow cooked with tomato sauce, a slice of dayap and other aromatic ingredients until tender. It is then serve in slices with the thick sauce. This cooking procedure is definitely considered special compared to the now common cooking of beef mechado (Click here to see how). Now impress you family members or your guests with this special beef mechado. Good luck. Ingredients: 1/2 kilo beef, whole round pork fats, cut into 1” strips 1/2 head garlic, chopped 1 large size onion, chopped 1 cup tomato sauce 2 medium size potato, quartered 1 larg

I really don’t know how to properly cook beef to make it tender, especially for the Mechado recipe. So I decided to use a crock pot or a slow cooker to make sure the beef comes out tender. It makes me wonder if I just feel too excited to eat all the time that most of my beef recipes are poorly cooked in terms of beef tenderness. This time, I used a crock pot to avoid further disappointments. Here’s my mom’s version of beef mechado cooked in crock pot or slow cooker. Ingredients: 1/4 beef sirloin cubed to 1″ 5 clove of garlic minced 1 medium head white onion quartered 1 native tomato chopped 2 tbsp soy sauce 70g of tomato paste 2 cups of water 1 beef cube salt and pepper 1 Tbsp sugar 1 bay leaf (laurel) 4 tbsp olive oil Defrost beef cubes and cut them into serving size if you think its too large. Heat olive oil and saute garlic, onions and tomatoes Sear beef cubes till brown Add the beef cube and dissolve Blend the soy sauce and add the water Add the tomato pas

In Manila, you could request your wet market suki or favorite vendors to insert the pork fat on the beef roast, just say it's for Mechado. YOUR SHOPPING LIST: Top or Bottom Round Roast Pork Fat Tomato Sauce Potatoes IN THE PANTRY: Garlic Onion Vinegar Soy Sauce Bay Leaf Salt and Pepper INGREDIENTS 2 pounds Top or Bottom Round Beef Roast, cut in 2-3 inch tubes 1/2 pound Pork Fat, cut in strips 5-6 Potatoes, cubed 4 cloves Garlic, minced 1 medium Onion, chopped 1/3 cup Vinegar 1 - 2 cups water 2 tablespoons Soy Sauce 1 small can tomato sauce 1 pc. Bay Leaf Salt and Pepper 3 tablespoons cooking oil PREPARATION TIME : 15 minutes COOKING TIME : 60 minutes 1 Insert the pork fat by gashing the beef through the center. Season generously with salt and pepper. 2 Sear or brown the beef in a hot deep pan with 3 tablespoons oil. Brown all the sides and remove from heat. 3 Using the same pan, saute the garlic and onion. 4 Add the meat back in with the vin

Beef Mechado Ingredients: 2 1/2 lbs. Beef top round 1/2 lb. Beef fat or lardoons 1 cup Cooking oil 4 cloves Garlic ,sliced thinly 2 medium Onions, cut into halves 3 medium Potatoes, cut into 4 portions (fried) 2 medium Carrots, cut into 2 inches pieces 1 medium Red pepper, cut into 4 portions (seeded) 1 medium Green pepper cut into 4 portions (seeded) 1 whole Lime sliced with rind 4 tbsp. Soy sauce, dark 1/2 tsp. Peppercorns, crushed 1 cup Tomato sauce 2 pieces Bay leaves (tear into halves) 1 tsp. Sea salt 1 1/2 cups Hot water Procedure: Wash the beef quickly and pat dry with paper towel. Put incision in the middle with a sharp knife, and insert the fat in the hole of the meat. In medium heat put a deep sauce pan, pour 1 cup of cooking oil and brown meat all over and set aside. Remove most of the oil and leave at least 2 tsp. in the same pan, sauté garlic and onions and add the lime, soy sauce, pepper, tomato sauce, bay leaves and salt. and

What's the differece between beef mechado and kaldereta? Different people have tried to describe the two. I have my own, too, but first, the similarities: beef chunks (or roast), garlic, onions, bell peppers, tomato sauce, bay leaves, peppercorn, potatoes, carrots. Now for the differences: Kaldereta - add liver paste or sausage (or if I had it, Reno liver spread), and cheese. Other optional add ons usually include black olives. Mechado - add soy sauce and vinegar (others use only soy sauce), and snap beens (aka Baguio beans) (plus I added celery here) The two definitely differ in taste, but both are awesome! And hubby likes 'em both! They are very American-friendly Filipino dishes, and my kids love bringing them to school for lunch, though they never care to learn what they are called aside from "beef stew." Ingredients: 2 lbs stew meat (beef cut in chunks) 3 tbsp olive oil 4 cloves garlic, chopped 1 medium onion, diced 1/4 cup sliced celery 1/2 cup di

Recipe: Mechado Ingredients 3 cloves garlic, crushed 1 piece large onion, sliced 2 lbs beef chuck,cubed 8 ounces tomato sauce 1 cup water 3 tbsp cooking oil 1 slice lemon with rind 1 piece large potato, cubed 1/4 cup soy sauce 1/2 tsp. ground black pepper 2 pcs. bay leaves (laurel) salt to taste Cooking Procedure Heat cooking oil in a pan then saute the garlic and onion. Put-in the beef and saute for about 3 minutes or until color turns light brown Add the tomato sauce and water then simmer until the meat is tender. Add water as needed Add the soy sauce, ground black pepper, lemon rind, laurel leaves, and salt then simmer until excess liquid evaporates Put-in the potatoes and cook until the potatoes are soft (about 15 to 25 minutes) Place in a serving plate then serve hot with rice. Share and Enjoy! Source:  http://panlasangpinoy.com/2009/09/15/filipino-pinoy-food-tomato-sauce-beef-mechado-recipe/

Beef Mechado Ingredients: 1 kg. beef 1/4 cup cherry brandy 1/4 cup oil 6-8 cups water 1/4 cup soy sauce 1 tsp. salt 1/4 tsp. peppercorn bay leaf Sauce: 1/4 cup butter 1/4 cup all purpose flour 4 cups broth (strained) 2 tsps Maggi seasoning 1 tsp. Lea and Perrin sauce 1 tsp. salt and dash of pepper Beef Mechado procedures: 1. Marinate 1 kg. beef around in wine. 2. Fry in oil until golden brown. 3. Cook pre-fried beef in water, soy sauce, bay leaf and peppercorn. Simmer for 3 to 4 hours. 4. Strain broth for mechado. Set aside. 5. Slice 1-inch thick. 6. Serve with sauce. Sauce for mechado procedures: 1. Melt the butter. 2. Add the flour, broth, Maggi seasoning, Lea and Perrin sauce. 3. Cook until thick, stirring continuously. 4. Slice on top of the sliced beef. 5. Serve with buttered green vegetables. Serves 6-8 persons. Source:  http://lutongpinoy.info/beef-mechado/

Korean Spicy Beef Stew Yukgaejang Recipe (serves 4) Ingredients: 10 cups water 1 pound beef brisket, cut into thin slices 2½ tablespoons cooking oil 4 cloves garlic, finely chopped 1½ tablespoons fresh ginger root, grated 1 medium daikon radish, peeled and cut into thick slices 1 stalk spring onion, cut into short lengths 2 cups bean sprouts, tailed 4 tablespoons Korean chili powder (gochugaru; more if you desire a super spicy yuk gae jang) soy sauce to taste 1½ tablespoons rice wine How to make Korean spicy beef yuk gae jang stew: 1. Place water in a soup pot, and bring it to a boil over high heat. 2. Add beef slices, and reduce heat to low. Allow beef to simmer uncovered until tender. It should take around 50-60 minutes. 3. Heat oil in a wok over medium heat. Once hot, add garlic and ginger. Stir fry until fragrant. 4. Toss in radish, spring onion and bean sprouts. 5. Add chili powder, soy sauce and rice wine. Mix well with the vegetables, and stir fry unti