Compiled Recipe – Spicy Beef Adobo

Spicy Beef Adobo

* 2 tbsp vegetable oil
* 10 cloves garlic, peeled
* 1 tsp ground black pepper, freshly ground
* 500 grams beef brisket, sliced into cubes
* 1 cup vinegar
* ½ cup soy sauce
* 2 tbsp sugar
* 3 bird’s eye chilies, chopped, plus whole chilies for garnish
* salt (to taste)
*steamed rice (to serve)
* green onions, chopped (to garnish)

1) Heat oil in a pan over medium heat. Sauté garlic and pepper. Cook until garlic is browned, about 3 minutes.

2) Add beef and cook until browned all sides.

3) Add vinegar, soy sauce and 1 cup water. Simmer until beef is tender, about 1 hour. Add more water if mixture dries up.

4) Once beef is tender, add sugar and chopped chilies. Season with salt. Simmer until sauce is reduced about 10 minutes.

5) Garnish adobo with green onions. Serve with rice and extra chilies.


Compiled Recipe – Pochero


* 2 tbsp cooking oil
* 1 piece onion, quartered
* 4 cloves garlic, minced
* ½ kilo beef brisket, cubed
* ½ kilo pork belly (liempo), cubed
* ½ kilo chicken legs
* 2 pieces tomato, sliced
* 2 cups water
* 2 tbsp fish sauce
* 1 (250 mg) can tomato sauce
* 2 pieces potatoes, halved
* 2 pieces plantain banana, sliced
* 1 bunch pechay (Chinese leafy cabbage)
* ¼ head of cabbage

1) Heat oil in a deep pot. Sauté the onion and garlic. Add the beef, pork, and chicken. Stir in the tomatoes and continue to cook until all the meat has browned.

2) Pour the water and bring to a boil. Add in the fish sauce, tomato sauce, and potatoes. Simmer while the pot is covered until all the meat is tender (about 30 minutes). Season according to your taste by adding either salt or more fish sauce.

3) Add the sliced banana and continue to cook until bananas are tender. Add the pechay and cabbage, turn off the heat and cover. Let it stand for about 5 minutes before serving.


Compiled Recipe – Beef Pares

Beef Pares

* 2 tbsp vegetable oil
* 2 cloves garlic, crushed
* 2 tbsp ginger, minced
* 1 medium onion, minced
* 1 kg beef brisket, cut into cubes
* 4 cups water
* ¼ cup soy sauce
* 2 pieces star anise
* ¼ cup white sugar
* 1 piece beef cube
* 1 tsp black pepper
* 3 tbsp green onion, finely chopped
* salt (to taste)

1) In a pot, sauté garlic and ginger until brown. Add the onions and cook until translucent.

2) Stir in the beef and cook for 5 minutes or until meat turns brown.

3) Add water, soy sauce, star anise, sugar, beef cube, pepper, and salt. Cook over low heat until meat is tender then allow beef stew to simmer until the sauce thickens.

4) Garnish with scallions. Serve atop a bowl of hot rice, if preferred.




Compiled Recipe – Braised Beef and Mushroom Rigatoni

Braised Beef and Mushroom Rigatoni

* 1 kilo beef brisket, sliced into 3-inch pieces
* all purpose flour (to dust)
* olive oil (to sear)
* 1 ½ cups fresh white or brown mushrooms, sliced
* 1 cup white onions, chopped
* 1 tbsp garlic, minced
* 2 heaping tablespoons tomato paste
* 1 cup dry red wine, like syrah or cabernet sauvignon
* 6 sprigs fresh thyme, or 1 ½ tsp dried thyme
* 2 bay leaves
* 1 piece star anise (optional)
* 1 (400-gram) can diced tomatoes
* sugar (to taste)
* salt (to taste)
* ground black pepper (to taste)
* 1 tbsp Worcestershire sauce (or to taste)
* 500 grams rigatoni noodles, cooked according to package directions
* parmesan cheese, freshly grated

1) Heat a heavy-bottomed stockpot or Dutch oven over high heat until almost smoking. Meanwhile, dredge beef in flour, shaking off excess.

2) Add oil to pot. Sear beef in batches. Transfer beef to a plate; set aside.

3) Heat 1 tablespoon in the same pot over high heat. Fry mushrooms until browned, about 1 minute. Transfer to another plate; set aside.

4) Add 1 tablespoon oil to the same pot; sauté onions over medium heat until translucent. Add garlic; sauté until fragrant. Add tomato paste; cook for about 1 minute.

5) Turn heat to high and add wine, thyme, bay leaves and star anise, if using. Let wine reduce to half.

6) Add tomatoes, 1 cup water and beef. Season with a bit of sugar, salt, pepper and Worcestershire sauce. Mix well and bring to a boil. Turn off heat.

7) Transfer mixture to a pressure cooker. Cook for about 1 ½ to 2 hours or until beef is very tender. Let cool slightly.

8) Separate meat from sauce. Shred meat using 2 forks.

9) Place meat, sauce and mushrooms back in stockpot and bring to a boil. Taste then adjust seasoning. Add noodles; toss to mix well. Remove thyme stems, bay leaves and star anise.

10) Transfer pasta to a platter. Sprinkle with parmesan and garnish with fresh thyme.