Beef Nilaga

INGREDIENTS

• 1 pound beef shanks, cut into serving parts 
• 1 pound beef tendons 
• water 
• 1 small onion, peeled and quartered 
• 8 to 10 pepper corns 
• 1 tablespoon fish sauce 
• 2 medium potatoes, peeled and quartered 
• 1 small cabbage, cut into wedges 
• 8 to 10 green beans, ends trimmed 
• salt to taste 
• green onions, optional 

INSTRUCTIONS 

1. In a pot, combine beef shanks, beef tendon and enough water to cover. Over medium heat, bring to a boil, skimming scum as it rises to top. 
2. Once broth clears of scum, add onions, pepper corns and fish sauce. Lower heat, cover and cook at no more than a simmer for about 2 to 2-1/2 hours or until shanks are fork-tender and tendons are soft. Add more water as needed during cooking to maintain about 6 cups. 
3. Add potatoes and cook for about 5 minutes. Add green beans and cabbage and cook for another 3 to 5 minutes or until vegetables are tender yet crisp. Season with salt to taste. Garnish with chopped green onions, if desired, and serve hot. 

NOTES 

Since beef tendons are tough and fibrous connective tissues, they are almost impossible to cut uncooked. Ask butcher to slice tendons into pieces or halfway during cooking and when tendons are soft enough to slice through, remove from pot, cut into serving parts and then return to pot to continue to cook. 

PICTURE AND RECIPE SOURCE: KAWALING PINOY

Beef Tapa

Ingredients

1 lb beef sirloin, thinly sliced

Marinade:

• 3 1/2 tbsp vinegar
• 2 1/2 tbsp soy sauce
• 1 tbsp salt
• 6 tbsp white sugar
• 1 tsp ground back pepper
• 1 head garlic, minced
• cooking oil for frying

Instructions

1. Combine marinade. Stir well.
2. Arrange meat in a container or ziploc bag.
3. Pour marinade. Cover and refrigerate overnight. Turn at least once.
4. Fry until brown. 
5. Serve with sunny side up eggs and plain rice or garlic rice. 
6. Enjoy!

PICTURE AND RECIPE SOURCE:  PINOY COOKING RECIPES

Minute Steak

Ingredients:
8 thawed thin slices of minute steak or any part you may wish (this will be about 1/2 kilo)

Meat Rub:

• 2 grams rough sea salt
• 2 grams ground black pepper
• 1 gram dried thyme
• 2 grams garlic powder
• 2 gram nutmeg powder
• 2 gram coriander powder
• 1 gram Spanish paprika powder

Side:

• 1 pouch mixed veggies (diced carrots, corn kernels, green peas)
• 1 small slice of butter
• 1 gram table salt

Cooking Media:

• steak plate
• 3-4 slices of butter
• tongs to turn steak

Cooking Instructions:

1. Mix all meat rub ingredients in a bowl. Whisk thoroughly and tumble well.
2. Coat steak with meat rub on all sides. Set aside.
3. Set steak plate on medium heat. Melt in 1 slice of butter, scatter.
4. Cook your steak 1 or 2 at a time to the done-ness you desire while adding butter as needed. Since meat are thinly sliced, a minute of cooking on each side will give you medium well.
5. When all are done, set temp to low and in the same steak plate pour in mixed veggies, add in butter and salt. Toss well and use as siding.

PICTURE AND RECIPE SOURCE:  KUSINA MASTER

Beef Morcon

Ingredients:

1 kilo beef, sliced 1/4 inch thick (3 pcs)
1/4 kilo ground beef liver
200 grams sliced sausages or ham
200 grams pork fat (cut in strips)
100 grams grated cheddar cheese
2 onions, chopped
5 bay leaf (laurel)
1/2 tsp or ground black pepper
1/2 cup vinegar
2 tsp salt
2 cups water
2 meters thread or string (for frying)

Cooking Instructions:

Spread and stretch the sliced beef on your working table.
Arrange the filling on the sliced beef (sausage strips, cheese strips, sliced eggs,pork fat and some ground liver).
Roll the sliced beef with all the filling inside and secure with a thread or string.
Repeat the procedure for the two remaining beef slices.
On a pot, place the beef rolls and put the water, the remaining ground liver, grated cheese, chopped onions, bay leaves, ground black pepper and salt.
Cover the pot and bring to a boil. Simmer for one hour.
Add the vinegar and continue to simmer for another hour or until beef is tender.
Slice the beef morcon, arrange on a platter and top with the sauce/gravy poured on top. Enjoy!

RECIPE SOURCE:  FACEBOOK