500 grams beef sirloin, cut in 6 slices

1 tbsp calamansi or lemon juice

1 tbsp soy sauce

1 tsp ground black pepper

3 tbsps oil

1 pc onion, sliced into rings

Marinate the beef in calamansi or lemon juice, soy sauce and pepper. Heat the oil and pan-fry the beef until medium rare. Transfer to a plate. In the remaining oil, sauté the onion until tender. Garnish the beef with the remaining onion ring.

Mechado (Filipino beef stew)

Ingredients

1 kg. beef (cut into pieces) cooking oil

4 cloves garlic (crushed)

1 onion (sliced)

2 pcs. potatoes (quartered, fried)

1 pc. carrot (cut round)

2 tbsps. lemon juice

2 tbsps. soy sauce

salt

peppercorn

1 cup tomato sauce

1 pc. Laurel

hot water

Directions

Brown meat in cooking oil. set aside. In same oil sauté garlic and onion. add lemon, soy sauce, peppercorn, tomato sauce, laurel and salt, simmer for a few minutes then add water. cover and simmer. Add potatoes and carrot when meat is tender

Yield: 2 servings

Beef Caldereta

Ingredients

2 lb Lamb, beef or goat, cut into -1 1/2-inch cubes

3 tb Distilled white vinegar

1 1/4 ts Salt

Freshly ground black pepper

4 tb Olive oil

3 Whole dried hot red chilis

5 Garlic cloves, peeled and -minced

1 lg Onion, peeled and minced

1 t Whole black peppercorns

1 Two-inch cinnamon stick

2 Bay leaves

4 ts Tomato paste

2 md Potatoes

1/2 lg Red bell pepper

8 Whole stuffed green olives

Directions

Put the cubed meat into a bowl and add the vinegar, salt and pepper. Set aside for 30 to 40 minutes. Drain the meat, saving the liquid, and pat it dry. In a large heavy saucepan, heat the oil over medium heat. When it is hot, add the chilis. Stir for a few seconds or until they swell and darken. emove chilis with a slotted spoon and set aside. Put as many cubes of meat into the pan as will fit without crowding.

Brown the meat on all sides and repeat until all of the meat is browned. Remove meat from pan. Put the onion and garlic into the pan and cook for 2 minutes, scraping up any pan juices. Put in the black peppercorns, cinnamon and bay leaves. Stir and cook another minute.

Return the meat to the pan with its accumulated juices, the chilis, the reserved marinade and the tomato paste. Stir and cook for 1 minute. Add 2 cups water and bring to a boil. Cover, turn the heat to low and cook for 15 minutes. Meanwhile, peel the potatoes and cut them into 1 1/2-inch cubes.

When the meat has cooked for 15 minutes, add the potatoes. Cover and continue to cook for 45-60 minutes or until the meat is tender. Seed the bell pepper and cut it into 1/4-inch wide strips. When the meat is tender, put the peppers and olives into the stew. Stir and cook another 3-5 minutes.

Yield: 4 servings

Nilagang Baka (Boiled Beef)

Ingredients

1 1/2 lb. beef cut into 2X2 inch pieces

2 cubes beef boullion or beef stock (plain water would suffice)

1 tsp. peppercorns

1 small onion chopped

2 medium-sized carrots cut into quarters lenghtwise

3 medium-sized potatoes cut into quarters

1 small head of bok choy (pechay) (optional if not available)

I small head of cabbage cut into quarters

salt and pepper to taste

Directions

Boil beef, peppercorns and onions in a pot with enough beef stock to cover the meat. Place lid on pot and simmer over medium heat. If you want more stock (sabaw), add more. After 30 minutes of boiling, or if the meat is very tender, add carrots and potatoes. Boil for another 10-15 minutes. When vegetables are done, add the rest of the ingredients and seasoning. Boil for another 5 minutes.

Serve with rice.

Serves 6 people

Lengua Estofada

Ingredients

1 piece ox-tongue, thoroughly cleaned and sliced

Lea and Perrins sauce

salt and pepper

3 cloves garlic, crushed

2 medium onion, sliced

1 can (12 ounces) Cream of Mushroom soup

button mushrooms button

olives

4 tablespoons butter

1/4 cup grated cheese

Directions Marinade ox-tongue in Lea and Perrins sauce, calamansi, salt and pepper for an hour. Fry tongue and when browned, braise for 30 minutes. Sauté garlic and onions in butter. Add soup. Garnish with mushrooms, olives and grated cheese.

Serves: 4 - 5

Bulalo

* 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

* Water

* Patis (fish sauce)

* ½ cup Soy sauce

* 2 pieces calamansi

* 2 pieces hot chili pepper

Directions

1. Boil beef shank and throw away the water.

2. Boil beef shank once again in medium heat for about 2 hours or until beef is tender and broth is flavorful.

3. Add water if necessary.

4. Add the onions, leeks and banana buds.

5. Season with salt & pepper and patis.

6. Serve hot with soy sauce, calamansi, and hot chili pepper.

Bulalo 2 This delightful beef soup is a specialty of the cattle-raising region in the province of Batangas.

2 lbs.-bias ng baka (beef knees with marrow intact)

2 quarts-water

1-onion, halved

3-leeks, sliced

10 cups-chicken broth

1 pkg-dried banana blossoms

Put all of the ingredients in a large stickpot and bring to a slight boil. Skim the surface until the broth rmains clear. Cover and simmer at least 1 hour. Serve hot accompanied by rice for a light lunch pr as the first ourse to a large dinner. Remind your guests to enjoy the bone marrow!

Lengua Estofada 2 An ox tongue dish, also called Lengua Estofada

* 1 tongue pork (sbout 1 1/2-2 kilos)

* 2-3 large onions, quartered

* 6 green olives (optional)

* 1/4 kilo pork fat

* 3 tbsp pimento

* 1 small can tomato paste or 2 cans tomato sauce

* 1 tbsp. vetsin optional

* 1 tsp. pepper (ground)

* 1 tbsp. salt

* 1/2 cup rhum

* 2 tbsp. chili sauce

* 2 tbsp. Worcestershire sauce

* 3 bell pepper, red & green (strips)

* 1 small can pineapple juice

* 1/2 cup bread crumbs

* 1 chorizo de bilbao (finely chopped)

To clean tongue, dip in 3 cups boiling water. Let stand for 5 minutes, then scrape white, thick skin. Then wash in clear water. Place in deep pan, pour water enough to cover tongue. Boil.

Lower heat and simmer until half done. Sauté onion and pork fat (in big slices) in butter. When onion is wilted, add all ingredients except bread crumbs. Stir for 3 minutes, then add to tongue. Continue cooking until tongue becomes tender.

You may add more water if sauce dries and meat is not yet done. Cool. Cut tongue into thin slices. Arrange in serving plate. Thicken sauce with bread crumbs. Pour over sliced tongue.

Morcon

* ¼ cup calamansi juice

* ½ cup soy

* Pepper

* 2 kilos beef kalitiran, sliced into 3/4" thick whole sheets *

1 can sausage, cut into strips

* 3 hard-boiled eggs, sliced lengthwise into quarters

* 1 carrot, sliced into 1/4" thick long strips

* 2 strips pork fat, 1/4" thick

* 2 strips of cheese, 1/4" thick each

* All-purpose flour

* Cooking oil

* 4 cups broth

* Salt and pepper

* Parsley

*Bell pepper (optional)

1. Mix together marinade ingredients (calamansi juice, soy sauce and pepper). Place the beef kalitiran on a a flat dish and pour in marinade.Set aside for one hour.

2. Remove the marinated beef and lay on a flat, clean bpardor tray. On one end of each beef arrange the following: strips of sausages, egg, carrot, porkfat and cheese, distributing fillings evenly.

3. Starting from the end where the fillings are, roll the beef sheets carefully, making sure that all the fillings are intact.

4. Roll the sheets of beef completely until it reaches the other end.

5. Truss the rolls using any kitchen twine by using a metal truss and some string to use for twining.

6. Spread flour on a large sheet pan or on a work table that has been cleaned and dried. Roll the morcon over the flour.

7. Heat cooking oil in a frying pan. Sauté the morcon in oil until it becomes brown on all sides.

8. Transfer the morcon to a big casserole. Add broth (orstock) and season with salt and pepper. Cover the pan and allow to simmer over low heat until the beef becomes tender (about 2 hours).

9. When the morcon has cooled down a little, slice it into half an inch slices and serve on a platter with the sauce it was cooked in.

10. You can add a garnish of peppers and parsley.

POCHERO (Stew)

2 lbs of stewing beef, cut into 2" cubes

1 oz chorizo or hot pepperoni, cut into thin slices

4 green onion, cut in 4" length

1 stalk celery, cut in 4" length

2 tsp salt

1 small cabbage, cut into 8

2 medium potatoes, pared and cubed

1/4 lb green beans

2 tbsp cooking oil

2 cloves garlic, minced

1 medium onion, minced

1/2 c tomato sauce

1 cup canned chickpeas (garbanzos)

Procedure

1. Boil beef in a big pot with just enough water to cover meat. Let simmer until beef is tender, about 2 hours.

2. Remove beef from pot. Boil broth and add potatoes. Boil for 2-3 minutes. Add green beans and cabbage. Let simmer for 5 minutes.

3. In a separate smaller pot, Sauté garlic and onion in hot oil. Add beef and tomato sauce. Simmer for 5 minutes. Add 3 cups of the broth and bring to a boil. Add the chickpeas. Let simmer for 5 minutes.

4. Place the beef in a deep serving dish. Arrange the vegetables around the meat. Garnish with the chorizo slices. Pour the tomato sauce broth over the entire dish and serve with hot rice.

5. Eggplant salad complements this nicely. Serve it as a side dish. (Note A: You may substitute 3 lbs of cut-up chicken instead of the beef, or 2 lbs of chicken and 1 lb of lean pork. Cook the pork first for about 1 hour before adding the chicken for another 30 minutes.) This recipe serves 6-8 people.

BEEF SINIGANG

Sinigang is a preparation of meat or fish cooked with sour fruit, tomatoes, vegetables, and rice water.

1/2 kilo beef, cut into serving pieces

200 grams pork, cut into serving pieces

2 medium sized tomatoes, quartered

1/2 cup tamarind fruit

3 medium size radish, cut into cubes

2 cups kangkong leaves and stem

8 cups rice water

1/4 tsp. patis (fish sauce)

1/2 tsp. pepper

Place rice water, tamarind and tomatoes in a saucepan. Let boil. Add pork and beef. When tender mash tamarind fruit and strain off seeds and skin. Add vegetables and cook 15 minutes. Season with patis and pepper. Serve hot for 8.

BEEF TAPA

1 kilo beef, sliced thin for tapa

1 head macerated garlic

3/4 cup vinegar

1 tbsp salt

1 tsp black pepper

1/4 cup sugar

Soak meat slices with ingredients overnight. Sun dry the next day. To serve, fry or broil. Serve hot for 8.

(A shortcut way is to soak the beef slices with all ingredients except vinegar, keep refrigerated, and cut slices of beef and fry as needed - Not as good as sundried, but close enough)

Kare Kare

1/4 cup peanut oil

3 pounds oxtails

2 pounds beef tripe

1 yellow onion, peeled and sliced

3 cloves garlic, peeled and crushed

1 tomato, chopped

1-1/4 cups beef stock homemade or use canned

1-1/4 cups water

Salt to taste

2 tablespoons annatto oil

3 tablespoons peanut butter mixed with 1/2 cup hot tap water

Heat a large frying pan and add 3 tablespoons of the peanut oil. Brown the oxtails well on both sides in 2 or 3 batches. Place them in a 6-quart heavy stove-top covered casserole. While the oxtails are browning, bring 3 quarts of water to a boil and blanch the tripe. Simply boil it for a few minutes, drain, and cool.

Cut the tripe into strips 1/2 inch wide and 3 inches long. Add these to the oxtail pot. Add the remaining peanut oil to the frying pan and Sauté the onion and garlic. Add to the oxtail pot along with the tomato, beef stock, water, salt, and annatto oil. Cover and simmer for 1-1/2 hours. Simmer partially covered for another 1-1/2 hours, stirring now and then. At the beginning of the last hour of cooking, add the peanut butter mixture. Taste and add more peanut butter and salt if needed. If all is not very tender, continue to cook a bit longer. Serve with rice. Yield: 6 to 8 servings