Beef Filipino Recipe

Nilagang Baka (Filipino Beef Soup with Vegetables)

WebJun 14, 2017 · Place beef shank in a pot. Add water, onion, and peppercorn. Bring to a boil at high temperature. Once it starts to boil, …

Rating: 4.9/5(14)
1. Place beef shank in a pot. Add water, onion, and peppercorn. Bring to a boil at high temperature.
2. Once it starts to boil, cover the pot with a lid and lower temperature to low. Let the beef cook for 30 minutes to an hour or until it becomes tender. Cut the beef into serving size.
3. Add the potatoes, beans, and corn. Season with salt and fish sauce. Cook covered for another 10 minutes or until the potatoes are cooked.
4. Add the spring onions and cabbage and then turn off the heat. Cover with lid and let the vegetables cook for 2-3 minutes.

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Beef Pares sa Kanto Panlasang Pinoy

WebMar 7, 2021 · A good bowl of Beef Pares always tastes like a treat, what with the rich flavors of well-seasoned meat and broth. The delightful mix …

1. Make the beef pares by heating oil in a cooking pot. Add beef fat. Saute for 2 minutes.
2. Add onion, garlic, and ginger. Saute until the onion gets tender.
3. Add beef. Cook until color turns medium brown (this usually takes 5 minutes).
4. Pour-in water. Let boil.

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Nilagang Baka (Beef Nilaga Soup) Kawaling PInoy

WebJul 15, 2019 · Place beef in a pot with enough cold water to cover. Bring to a boil over medium heat, skimming scum that floats on top. Drain the …

1. In a pot, combine beef shanks, beef tendon, and water. Over medium heat, bring to a boil, skimming scum that floats on top.
2. When clear of froth, add onions, peppercorns, and fish sauce.
3. Lower heat, cover and cook at no more than a simmer for about 2 to 2 1/2 hours or until shanks are tender and tendons are soft. Add more water as needed during cooking to maintain about 6 to 7 cups.
4. Add corn and cook for about 5 to 7 minutes.

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Bulalo Kawaling Pinoy

WebFeb 21, 2023 · Lower heat, cover, and cook at a bare simmer for about 1 ½ to 2 hours or until meat is fork-tender but not falling apart. Add corn and …

1. In a large pot over medium heat, bring enough water to cover meat into a boil. Add beef shanks and continue to boil for about 10 minutes, skimming scum that accumulates on top. Remove meat from water and wash under cold water to remove impurities. Discard liquid and rinse pot.
2. In the pot, return meat and enough water to cover. Bring to a boil, skimming scum that accumulates on top. When the broth has cleared, add onions, fish sauce and peppercorns.
3. Lower heat to low, cover and cook at a bare simmer for about 3 hours or until meat is fork tender.
4. Add corn and simmer for 20 minutes or until corn is tender. Season with salt to taste. Add the pechay and green onions and cook for about 2 to 3 minutes or until vegetables are tender yet crisp. Serve hot with fish sauce and calamansi.

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