The Shy Home Chef » beef

Bulalo

Shy Home Chef — Sun, 20 Jan 2013 23:07:34 +0000

Ingredient
4	pound	bone marrow, cut in small pieces
2	pound	beef shank
1	piece	onion, quartered
3	liters	water
2	pieces	medium size potato, quartered
2	pieces	saba bananas (plantain), cut into two pieces
1/2	piece	cabbage, quartered
4	tablespoon	fish sauce
2	stalk	spring onion
		salt and pepper

Procedure

Blanch bone marrow and beef shank in boiling water for a while, rinse with running tap water, to remove scum and blood.
In large casserole put in bone marrow, onion and water bring to boil.
Lower heat and simmer for 40 minutes.
Add in beef shank, return to boil.
Lower the heat and simmer until beef is tender, about 1-2 hours.
Add potatoes and bananas simmer for about 10-15 minutes.
Add cabbage, spring onion and fish sauce simmer for 2 minutes.
Season with salt and pepper. Serve with rice

May add corn cob for sweetness and bok choy or Chinese cabbage if preferred.

Shy Home Chef — Sun, 20 Jan 2013 22:39:20 +0000

Procedure

Combine all ingredient except beef in mixing bowl, mix well.
Place the beef in the Ziploc and pour in the marinate mixture, make sure all meat is covered with mixture.
Refrigerate the marinate for at least 12 hours.
TO COOK: In pan, pour 2 cup water bring to boil
add the marinated beef tapa and cook until the water evaporates.
Add 3 tablespoon cooking oil in the pan the fry the tapa until done.

Shy Home Chef — Fri, 18 Jan 2013 05:06:15 +0000

Ingredient
1	pound	beef sirlion, sliced thinly
2/3	cup	soy sauce
1/4	cup	lemon juice
1	piece	medium red onion, sliced into ring
3	tablespoon	cooking oil
		salt and pepper


Procedure

In pan mix soy sauce, lemon into beef and bring to boil until meat is tender. About 15-20 minutes
Strain, separate the sauce from the meat. set aside
In same pan heat the oil and fry the onion rings until it caramelized. set aside
Then return the beef in the pan and fry until color turns brown.
Pour back the sauce and onion simmer for 3-5 minutes. Add water if need.
Serve with steam rice

Shy Home Chef — Thu, 17 Jan 2013 21:58:37 +0000

Ingredient
3/4	pound	flank or sirloin, sliced thinly across the grain
1	pound	broccoli florets
2	tablespoon	cooking oil
2	clove	garlic, very finely minced
1	teaspoon	cornstarch, dissolved in 1 tablespoon water
For the beef marinade
1	teaspoon	soy sauce
1	teaspoon	Chinese rice wine (or dry sherry)
1/2	teaspoon	cornstarch
1/8	teaspoon	freshly ground black pepper
For the sauce
2	tablespoon	oyster sauce
1	teaspoon	Chinese rice wine (or dry sherry)
1	teaspoon	soy sauce
1/4	cup	chicken broth

Procedure

Marinate the beef: Stir together the beef marinade ingredients in a medium bowl. Add the beef slices and stir until coated. Let stand for 10 minutes
Prepare the sauce: Stir together the sauce ingredients in a small bowl.
Blanch the broccoli: In a small pot of boiling salted water cook the broccoli until tender-crisp, about 2 minutes. Drain thoroughly.
Heat a large frying pan or wok over high heat until a bead of water sizzles and instantly evaporates upon contact. Add the cooking oil and swirl to coat. Add the beef and immediately spread the beef out all over the surface of the wok or pan in a single layer.
Let the beef fry undisturbed for 1 minute.
Flip the beef slices over, add the garlic to the pan and saute for an additional 1 minute until no longer pink, pour in the sauce, add the blanched broccoli and bring to a boil.
Finally pour in the dissolved cornstarch and cook, stirring, until the sauce boils and thickens, 30 seconds.

Shy Home Chef — Tue, 15 Jan 2013 13:59:35 +0000

Ingredient
3	pounds	Oxtail (Cut into 2″ Thick Pieces)
		Flour (For Dredging)
4	tablespoons	olive oil
1	cup	onion
1	cups	Chicken stock
2	cups	red wine
1	cup	tomato sauce
1	cup	chopped tomato
1	tablespoons	fresh thyme leaves
	dash	salt and pepper

Procedure
1	Trim the excess fat from the oxtails and season liberally with salt and pepper.
2	In a 6 to 8-quart, heavy-bottomed casserole, heat the olive oil over high heat until it is just smoking. Quickly dredge the oxtails in the flour and sear them on all sides until browned, This should take 8 – 10 minutes. Removed the browned oxtails to a plate and set aside.
3	Add the onions to the same pan and stirring constantly with a wooden spoon, cook them until lightly browned. Add the wine, stock, tomato sauce, chopped tomato and thyme and bring the mixture to a boil. Return the oxtails to the pot, submerging them in the liquid, and return the pot to a boil. Cover the casserole and cook for 1 ½ – 2 hours, or until the meat is falling off the bone.
4	Carefully remove the oxtails with long-handled tongs. When they are cool enough to handle remove the meat from the bones and shred into small pieces with a fork. Discard the bones.
5	Return the shredded meat to the casserole. Place the casserole over medium-high heat, bring to a boil, then reduce to a simmer and allow to reduce to a very thick ragú. Season with salt and pepper.
6	Pour over pasta.