CHRISTMAS EVE’S SLOW ROASTED BEEF

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Christmas Beef-MAIN

CHRISTMAS EVE’S SLOW ROASTED BEEF

(Beef’s Fall-Off Tenderness Best Suited For Christmas Eve’s Family Bonding)

Again, with unanimity amongst my grandkids, beef…roasted or grilled

or tenderized-fully marinated then deep fried…is a MUST for me to undertake

and serve at center stage for our yearly 24th fam bonding.

Who am I to reject?

And so let’s dissect how I did it.

Prep time: 3 hours
Cook time: 3 hours 15 minutes
Total time: 6 hours 15 minutes
Serves: 10
Cooking media: oven, oil/melted butter brush, foil, brine injector (a big sized  plastic syringe with corresponding needle                                        will be fine), meat thermometer
Game plan: Check what you can accomplish worthwhile during marinating and roasting processes.
 INGREDIENTS:
MEAT:
3 kilos fully cleaned, trimmed and rectangularly-cut beef short plate
PUMPING (INJECTING) SOLUTION:
500 ml. red wine (any, dry or sweet)
100 ml. pineapple juice
2 bulbs garlic, crushed, sliced in half
10 grams sea salt
5 grams ground black pepper
5 grams nutmeg powder
5 grams coriander powder
4 grams Spanish paprika powder
OPTIONAL 4 grams MSG
TOP COAT:
80 ml. EVOO (Extra Virgin Olive Oil)
10 grams ground black pepper
PROCEDURES:

  1. Dissolve unto wine ALL granulated and powder ingredients ofPumping Solution. Toss and tumble well until solids are reduced to barest minimum.
  2. With brine injector, PUMPED (inject) on all sides and part of beef your marinade. Ensure well marinade-injected meat. Set aside left over marinade and the crushed garlic in them.
  3. Refrigerate for minimum 3 hours to ensure full-flavor penetration and beef-flesh absorption.

Marinating

  1. Lay beef in suitable roasting pan and pour in EVOO covering all sides.
  2. Sprinkle ground black pepper and cover with 2 layers of foil. Ensure there will be no holes for liquid to slip out.
  3. Heat oven to 320deg.F. (160deg.C). Pop in foiled meat. Roast for 3 hours.

 NOTE: It is on this stage where there will be lots of meat juices sipping out but contained inside that it helps in tastier cooking of our beef. This meat-juice can be used for GRAVY. Just add little butter, sugar, soy sauce to
taste plus corn starch with little water (slurry) to thicken. 

  1. Retrieve beef. Open foil on top and scoop/pour out liquid drippings into a container. Set aside for use as gravy later.
  2. Increase oven temp to 400deg.F (204deg.C). With open foil on top, scatter the set aside crushed garlic used in the marination process plus a little more sprinkling of EVOO and wedge again beef unto oven (this is thetop browning stage).
  3. Brownmeat for another 10-15 minutes (this depends on your visual “feel” how “brownly seared” you prefer your beef.DONE.
  4. Check the pic for garnish idea. SERVE to loved ones this New Year’s Eve.

Christmas Eve's Slow Roasted Beef-SIDE

 

DISCLAIMER: Above are test kitchen and household-produced dishes. All ingredients utilized are of food grade quality passing international and domestic sanitary standards. While we find the results highly acceptable, no guarantee nor explicit assurance is hereby issued when recipe is performed by readers. For one, although of similar breed, spices, herbs and other ingredients vary from country to country/region to region that possibility of affecting end taste, aroma & bite-feel is great. Further thereto, mentioned sensory evaluation (aroma, taste, mouth-feel) is subjective.

 

My #1 High-End Cantonese “tara-lets”

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I did say “high end”.

True enough, but and although, the best Cantonese per-serve I’ve tasted.

Perfect presentation flair. Simplest ingredients’ mix.

Prep technology resulted to well rounded taste of the 3 offerings we ordered.

“tara-lets” is a Filipino coined word meaning...let’s go.

Honey-Wasabi Prawn Balls

Sweetened “wasabi” breaded shrimp balls. GREAT. PERFECT.

This made me consume 2 bottles of beer.

Onion & Pepper Stir Fried Wagyu

Salt, bell and black peppers stir fried “Wagyu” beef in oyster sauce.

The intensely “marbled” beef cut

and its combination of lean and fats delivered the distinctive rich and tender flavor compared to other beef.

In every bite it elicits that “beefy” characteristic I long for beef.

Could have been “Kobe” or plain “Wagyu”

(all “Kobe” beef are “Wagyu” but NOT all “Wagyu” are “Kobe”)

Steamed Grouper

Steamed grouper…simple prep, great result.

Go ahead. Once in while you guys have to treat wifey here. Never mind the price.

AAA ambiance. Superb service.

It’s

SHANG PALACE

 click for the link

3-Way “Nilagang Baka”

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Tender Boiled Beef

“3-WAY NILAGANG BAKA”
(Veggies Laden Boiled Beef Flank Served 3 Ways)
Almost a photocopy of my October 4, 2014 post in the old blog format,
this “Nilagang Baka” is different though both utilized beef flank.
Allow me to re-state prologue of the previous post.
Flank and the immediately adjacent short plate are widely used
cuts of beef for commercial concerns.
Flesh (lean), which dominates the cut, is secondarily layered by cartilage
then thin soft fat before the skin.
Together with brisket, it is also usually processed into real cattle corned beef,
real burger patties and real franks-sausages.
I claimed real for majority of mentioned items processed in the country
are made from buffalo beef from India (similar to our carabao meat)
…which is why-it MUST be termed as CARA-BEEF.
Check this post to enlighten us on the kinds of beef.
Further, most of the “pares” & “beef mami” mistakenly known by many
as that coming from cattle beef flank, short plate or brisket
are actually derived from CARABAO
called “LOMO SA LOOB” (internal loin)
No worry. Nothing’s wrong except:
mis-conception, mis-representation by some merchants
and the darker brown color of lean than those of real cattle beef.
Fact is, I love them for they have higher protein content and a lot cheaper.
Ok now, the Camto we will be dealing with is from flank of cattle beef.
Rainy season here and this type of dish goes well with steaming rice,
“patis” (fish sauce) with or without crushed “labuyo” (bird’s eye chillies)
and, for me, a soda by the side.

Beef PartsBeef Internal Parts

(thanks wikihow, Wikipedia & Google)

Prep time: 15 minutes

Cook time: 1 hour

Total time: 1 hour 15 minutes

Serves: 8

Cooking media: big frying pan, deep casserole

Game plan: this is a different cooking approach. Be ready to rock.

 INGREDIENTS:

1 kilo camto or beef flank cut 1.5” to 2” thick and 2”-3” long
1 small white onion-sliced
3 grams salt
2 grams ground black pepper
1 small cabbage sliced

3 pieces peeled Japanese corn cut each into 3
2 bunches of “bok choy” (type of Chinese cabbage) root ends removed
3 pieces “saging na saba” (cardava banana or saba banana) peeled each cut to 3
2 pieces “camote” (sweet potato) each quartered

Raw Veggies

50 ml. palm or soya oil
10 ml. “patis”
OPTIONAL MSG…2 grams
Water

PROCEDURES:
1. Via casserole, in enough tap water to cover sliced meat, bring beef to boil until tender. When done scoop out tender beef set aside as well as the broth which will be utilized later.

Tender Boiled Beef

  1. Heat oil in pan. Add in onion. Sauté until translucent.
  2. Add in corn, banana, camote , salt, pepper and the OPTIONAL MSG. Toss and tumble well. Continue on until a bit brownish.

Sautéd Veggies

4. Transfer all into casserole with broth. Boil.

Boiling Veggies

5. When banana and camote are about 80% done, scoop them out and set aside. Continue boiling corn until desired tenderness is attained.

Boiled Saba Banana & Camote

6. When corn is done, add in boiled beef, banana and camote. Flavor up with patis and continue on for another 3 minutes.

7. When done, remove casserole from fire. Add in bok choy and cabbage. COVER casserole for 2 minutes-cooking both veggies in a crunchy-nutritious state.

8. Separate veggies and beef from soup. Serve 3 ways.

NILAGANG BAKA 3-Ways

 

DISCLAIMER: Above are test kitchen and household-produced dishes. All ingredients utilized are of food grade quality passing international and domestic sanitary standards. While we find the results highly acceptable, no guarantee nor explicit assurance is hereby issued when recipe is performed by readers. For one, although of similar breed, spices, herbs and other ingredients vary from country to country/region to region that possibility of affecting end taste, aroma & bite-feel is great. Further thereto, mentioned sensory evaluation (aroma, taste, mouth-feel) is subjective.

 

All Lean Bottom Round Steak-My Experiment

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beef

ALL-LEAN BOTTOM ROUND STEAK-MY EXPERIMENT

(98% LEAN ROUND EXPERIMENTED FOR TOUGHNESS)
A “non-enzyme meat tenderizer” has been requested of me to create.
Hurriedly, braving the dusts, I summoned my notes from far back 70’s
and a “ seasoned tenderizer” was formulated.
Decided to utilize one of the leanest and toughest parts of beef cut,
that round was hereby experimented on.
Why round? Being right at upper part of cattle’s legs,
round, more so the bottom section, absorbs all the impact done by cattle’s leg movements.
Muscles are thereby formed …flesh or protein becomes leaner-tougher.
I need to check tenderizer’s efficacy, meat flavor absorption and bite-friendliness.
Pardon for not mentioning the formulation for said “seasoned tenderizer”.
Reason is proprietary.
But simple recipe for round steak is expounded.
Check the results.

Picture

round-steak picture

All Lean Bottom Round Steak-My Experiment
Prep time Cook time Total time
30 mins 15 mins 45 mins
Ingredients
  • MEAT:
  • ½ kilo beef round (better if you can choose the bottom part) make 2 portions
  • SEASONING:
  • 1 portion all sides rubbed with: (do this)
  • a. 8 grams salt (any)
  • b. 3 grams ground black pepper
  • Set aside for 15 minutes.
  • Another portion soaked in: (don’t do this)
  • a. 250 ml. tap water
  • b. 5 grams Joax Ingredients’ Seasoned Tenderizer (not available as of yet)
  • Marinate this portion for 15 minutes. Set aside.
  • STEAK NEEDS:
  • ¼ of a bar of butter (salted or not is ok)
  • 30 ml. EVOO (Extra Virgin Olive Oil)
  • GARNISH:
  • 6 pieces quail eggs, rinsed well
  • 6 pieces skin-on baby potatoes, fully scrubbed and tap water rinsed<
  • 5 grams salt dissolved in enough tap water in casserole to cover eggs and potatoes.
  • 1 small cucumber, sliced thinly
  • NOTE:
  • The OPTIONAL “Himalayan Rock Salt” garnish in the picture were used to sprinkle unto veggies for exotic saltiness.
Instructions
  1. In casserole pour in salted water, eggs and potatoes. Boil for 10 minutes.
  2. Continue boiling for next 5 minutes to have crunchy skin-on potatoes.Scoop out. Set aside.
  3. Heat flat pan on medium. Melt butter and add in EVOO. Scatter to all sides.
  4. Lay steak portions on different parts to determine plain salted with “tenderized” one.
  5. Cook steak (all portions) 2 minutes each side.
  6. DONE. Garnish. Bite to test friendliness.
Note

Guess I have to dip meat a bit longer in tenderizing solution for much much more friendlier bite. Next time.

DISCLAIMER: Above are test kitchen and household-produced dishes. All ingredients utilized are of food grade quality passing international and domestic sanitary standards. While we find the results highly acceptable, no guarantee nor explicit assurance is hereby issued when recipe is performed by readers. For one, although of similar breed, spices, herbs and other ingredients vary from country to country/region to region that possibility of affecting end taste, aroma & bite-feel is great. Further thereto, mentioned sensory evaluation (aroma, taste, mouth-feel) is subjective.
3.3.3077

“GiGi” Stuffed “Ampalaya” – Baked To Almost ZERO Residual Bitterness

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Picture

GiGi STUFFED “AMPALAYA”-BAKED TO ALMOST ZERO RESIDUAL BITTERNESS
(SAUTÉD GROUND BEEF STUFFED BITTER GOURD – BAKED
TO ALMOST NIL RESIDUAL BITTERNESS)
GiGi (“Gi-nisang Gi-niling or sautéd ground beef) stuffed into seasoned
“Ampalaya” (bitten gourd, amargoso or bitter melon) baked for few minutes to give a kid-friendly,
almost ZERO bitterness recipe.
Technology and systematic prep contributed to delightfully yummy end result.
Prep time:                    30 mins.
Cook time:                   30 mins.
Total time:                1 hour
Makes/Serves:  4
Cooking medium:  electric or gas range oven
Special instruction(s): you’ll love the effect of this prep to otherwise bitter “ampalaya”

MAIN INGREDIENT:
1 large ampalaya – portion of bottom sliced to let it stand alone, lengthwise slice a bit of top part (don’t discard the cut portion-set aside) to facilitate de-seeding or scraping of internals with the use of spoon. Rinse 5-8 times under running tap water. So now you have a standing clean ampalaya. .
SAUTÉING & FILLING INGREDIENTS:
¼ kilo ground beef
20 ml. EVOO (Extra Virgin Olive Oil)
5 cloves crushed fresh garlic
1 small onion minced
50 grams squarely minced carrots
50 grams green peas
50 grams cooked corn kernel
2 grams salt
2 gram ground black pepper
10 ml. soy sauce
BAKING NEEDS:
15 ml. EVOO
3 grams salt
2 grams ground black pepper
3 pieces small tomatoes for veggie side and garnish
PROCEDURES:
1. Gather sautéing ingredients and start with heating EVOO under medium temp. Pour in garlic and onion.
Brown a bit. About 3 minutes.
2. Add in carrots, green peas and corn kernel. Stir fry for 3 minutes.
3. Add ground beef. Continue tumbling for 8 minutes.
4. Add soy sauce and sprinkle with salt and black pepper. Keep tossing for another minute. Done. Set aside.
5. Before baking, sprinkle with salt and black pepper all sides and inside of ampalaya including the sliced top part.
6. Stuff it with your “filling” (cooked ground beef). Cover with the sliced top part. Drizzle with EVOO.
7. Pop into range oven and bake for 15 minutes under 225deg.F (107deg. Celsius)
8. In the last 3 minutes of baking, put in your tomatoes.
9. You’re done and will be heading to a sumptuous partake of this almost zero bitterness amplalaya offering.
Witness how your loved ones enjoy your masterpiece.
DISCLAIMER: Above are test kitchen and household-produced dishes. All ingredients utilized are of food grade quality passing international and domestic sanitary standards. While we find the results highly acceptable, no guarantee nor explicit assurance is hereby issued when recipe is performed by readers. For one, although of similar breed, spices, herbs and other ingredients vary from country to country/region to region that possibility of affecting end taste, aroma & bite-feel is great. Further thereto, mentioned sensory evaluation (aroma, taste, mouth-feel) is subjective.