French Bulalo

French bulalo

  * 6 - 7 pounds Beef Shanks with Bone Marrow
  * 1 head Garlic, cut
  * 1 large Onion, cubed
  * 2 Carrots, roughly cut
  * 2 stalks Celery, roughly cut
  * 1 teaspoon Whole Peppercorns
  * 1 tablespoon Salt
  * Leeks (optional)
  * 2 - 3 Potatoes, cubed
  * 2 Corn on the cob, cut in 1 1/2 inch
  * 2 stalks Pechay or Bok Choy
  * 1 gallon Water, or enough to cover meat
COOKING TIME : 2 - 3 hours
1 Using a deep pot, boil the water with the beef, remove the scum that will float on top.
2 Add the garlic, onion, carrots, and celery and simmer for 1 1/2 to 2 hours or until beef is tender, adding more water to keep the meat and veggies submerged.
3 Put in the potatoes, corn and leeks and simmer for another 20 minutes or until potatoes and corn are tender.
4 Season with salt as needed, then add the Pechay and turn the heat off.
5 Serve the hot Bulalo with rice and a dipping sauce of calamansi or lemon with fish sauce.

Beef Steak..
  * 1/2 lb. beef sirloin (or beef tenderloin steaks), cut into thin strips
  * 2 tbsp. calamansi concentrate
  * 2 tbsp. soy sauce
  * 1 tsp. salt
  * 1 tsp. pepper
  * 3 tbsp. oil
  * 1 onion, cut into rings
(Measurements For Cooking)

Cooking Procedures:
  1. Slice beef across the grain. Cut into 2 inches length.
  2. Marinate meat in calamansi, soy sauce, salt and pepper (by smelling the aroma of the marinated beef, you’ll know it is well seasoned or not; adjust or correct the seasoning according to your style and liking). Refrigerate for 30 minutes.
  3. Pan fry onion rings in hot oil. Cook until onions are soft and translucent. Set aside.
  4. In the same pan, stir-fry beef until cooked and tender. Transfer to aserving platter. Garnish with onion rings and serve.

Barbequed Beef

Ingredients (4 servings)
         1/2 lb beef rib steak
         Roasted sesame oil
         9 tbsp. finely chopped green...