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Wednesday, June 30, 2004

Filipino "Beef" Recipe

Beef Calderata
beef with a little fat
2 onions, chopped
1 clove garlic, crushed
1 cup bell peppers cut into strips
1 cup tomato sauce
1/2 cup tomato paste
2/3 cup liver spread
1 cup grated cheese (or use cheese spread)
1 cup unsweetened pineapple juice
2 cups beef broth (1 beef cube dissolved in hot water)
tabasco sauce
bay leaf, 3 large pieces
salt, peppercorns
mushroom, potatoes and carrots

Boil the beef (until tender) in the beef broth and pineapple juice, with the onion and a dash of salt and about 20 pcs of peppercorn. Saute garlic, when almost brown, add the beef. Add the tomato sauce and tomato paste. Allow to simmer for 10 minutes. Add the bay leaf, bellpeppers, carrots, mushroom, and potatoes. If the sauce is too thick, add water. When the potatoes and carrots are cooked, add the liver spread and cheese. If you wish, you can add tabasco sauce. Season to taste.

Beef Kalitiran in Classic Brown Sauce

1 whole piece of beef chuck (kalitiran), approx. 1.2 kg
1/4 c dark rum or brandy
1/4 c soy sauce
1/4 c olive oil or corn oil
1/4 c minced garlic
1 c chopped onions
1/2 c chopped tomatoes
black pepper to taste
1 pc bay leaf (laurel)
4 c water
Brown sauce:
1/4 c butter 3/4 c thinly sliced canned button mushrooms 1/4 c all-purpose flour 2 c strained cooking liquid salt and pepper to taste
Side dish:
1/2 kg potatoes
1/4 c softened butter
2 tbsp chopped spring onions
salt and pepper to taste
Marinade the beef in soy sauce and rum for an hour. Drain for at least 15 minutes and reserve the marinade for later use.
Heat up the oil in a stockpot. Add the beef, and brown on both sides. Remove the meat and set aside. Using the same pan, sauté the garlic, onions and tomatoes until the vegetables turn limp. Pour in the reserved marinade, the pepper, bay leaf, and water. Allow to boil, scraping the bottom of the pan from time to time to loosen brown bits.
Transfer the meat and the liquid to a pressure cooker. Allow to cook for 20 minutes. Start timing as soon as the cooker starts to make noise. Allow the pressure cooker to cool down before opening. Remove the meat and slice into serving portions. Strain the liquid and set aside two cups for the gravy.
If a pressure cooker is not available, use a large, heavy stockpot and allow to simmer for at least an hour or until tender. Add more water as necessary, half a cup at a time, making sure that the meat is always covered with liquid.
To prepare the gravy, melt the butter over low heat in a thick saucepan. Add the mushrooms and sauté for a few minutes until glossy. Stir in the flour. Pour in the strained liquid. Continue stirring until slightly thick.
To prepare the side dish, scrub the potatoes well. Cut into large chunks, leaving the skin on, for better appearance. Cook in slightly salted boiling water until tender. Drain. Transfer the potatoes to a mixing bowl. While the potatoes are hot, add the butter. Toss to blend and season with salt and pepper.

Beef Steak Tagalog (Bistek)

½ kilo beef sirloin (cut into 3 " strips)
2 tablespoons soy sauce
2 tablespoons calamansi juice
1 teaspoon salt
1 teaspoon pepper
cooking oil
1 big red onion (sliced thinly to make rings)

Marinate beef in soy sauce, calamansi, salt & pepper for 30 minutes.
In a pan, heat oil and stir-fry beef until cooked and tender. Set aside
Saute onion rings in oil.
Serve beef in a platter topped with onion rings.


1/2 kg. beef sirloin, thinly sliced
4 7 g. packs MAGGI Flavor-It Meat Powder Beef
1 1/2 tbsp. sugar
1 tbsp. ground black pepper
1/4 cup water

1. Combine all the ingredients. Mix well.
2. Let stand at least overnight in freezer to allow flavors to develop.
3. Pan-fry.


1 kilo beef shank (chopped for serving pieces with the bone & marrow)
1 big onion (diced)
4 stalks onion leeks (chopped)
¼ cup dried banana blossom
Pinch of salt & pepper
Patis (fish sauce)
½ cup Soy sauce
2 pieces calamansi
2 pieces hot chili pepper
Boil beef shank and throw away the water.
Boil beef shank once again in medium heat for about 2 hours or until beef is tender and broth is flavorful.
Add water if necessary.
Add the onions, leeks and banana buds.
Season with salt & pepper and patis.
Serve hot with soy sauce, calamansi, and hot chili pepper.


4 pcs. rib eye steak (approx 150 g each)
1/2 cup butter

2 tbsps. Flour
2 tbsps. Butter
2 MAGGI BEEF CUBES, dissolved in
1 cup hot water
1 170 g. can NESTLE CREAM
1/2 cup button mushrooms, sliced

Rub beef with MAGGI CUBES and MAGGI SAVOR and let stand for about 20 minutes. Melt about 2 tbsps. butter in a skillet or hot plate and fry steak one piece at a time.
Cook about 2 minutes per side.
To make gravy, toast flour until slightly brown. Add in butter, then slowly stir in broth.
Cook stirring constantly, about 3 minutes. Put off fire and stir in NESTLE CREAM. Pour about 2 tbsps. gravy on each steak and top with mushrooms. Serve with buttered vegetables.


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