Cooking with Peachy

Posts Tagged ‘STEW’

Difficulty:

Preparation time: 20′ + cooking time of the meat.

SERVINGS: 4-6

INGREDIENTS:

• Mama Sita’s Peanut Sauce (Kare-Kare) Mix – 1 pouch
• Beef tripe – 250gr (cut into 1½” cubes)
• Beef brisket – 250gr (cut into 1½” cubes)
• Minced garlic – 1 tsp.
• Sliced onion – 1 piece (medium size)
• Pechay (chinese cabbage) – 100gr
• Sitaw (or Green beans) (cut into 2″ length) – 100gr
• Eggplant (sliced into ½” length and pan fried) – 100gr
• Cooking oil – 1 tbsp.
• Bagoong (shrimp paste)

DIRECTIONS:

1. Boil beef tripe and brisket in a large quantity of water, lower the heat and simmer until meat is very tender, adding water if needed, leaving about 1 ½ cups broth.
2. In a heavy saucepan, saute garlic and onion in oil, add meat, stir fry and pour-in Mama Sita’s Kare-Kare Mix dissolved in a cup of water and then add the remaining broth.
3. Stir and simmer until sauce thickens and add eggplant and sitaw. Simmer for 3min, stirring occasionally.
4. Add pechay (chinese cabbage) and simmer for 2min until vegetables are cooked. Serve hot with bagoong and rice.

Cooking Variation: Pressure cook 500gr oxtail in 3 cups (750 ml) of water for 45 min and then proceed to cooking procedures 2 as mentioned above.

Difficulty:

Cooking time: 1h 10′

SERVINGS: 8

INGREDIENTS:

• BEEF TENDON – 700gr.
• BEEF CHUNKS - 500gr.
• WATER – 400ml
• TOMATO SAUCE – 350gr.
• MINCED GINGER – 25gr.
• MINCED ONION – ½ PC.
• CHOPPED GREEN ONIONS – 5 stalks
• MINCED GARLIC – 3 cloves
• BROTH CUBE – 1 PC. (Vegetable flavour)
• EXTRAVIRGIN OLIVE OIL – 3 tbsp.
• SALT – 1 tsp.
• GROUND PEPPER – A PINCH
• LAUREL/BAY LEAVES – 2 PC.

DIRECTIONS:

Heat a large saucepan and add the extra virgin olive oil, saute the onion, garlic and ginger until golden brown. Add the beef chunks, salt, ground pepper, broth cube and roast the meat for 2min stirring continuously and then add water and simmer until meat is tender and the sauce has reduced (add more water during the cooking if necessary). Add tomato sauce, bay leaves and beef tendon and then simmer for additional 20min, just before serving, add the green onions.