Tag: beef
Shaking Beef (Bo Luc Lac)
Shaking Beef (Bo Luc Lac)
Bo Luc Lac literally translates to shaking beef. They shaking refers to how you move the pan once the tomatoes are added. This recipe couldn’t be easier to prepare. You want to make sure that you choose a tender enough steak when preparing this. Ribeye, NY strip, or top sirloin all will work well. When adding the steak to a hot pan, make sure to not move it. You want the meat to sear on one side well before you stir it. I know it’s tempting to not touch. DON’T TOUCH IT! Once you add the tomatoes, let the beef shaking begin.
Servings: 1
Ingredients
- 8 oz Steak (ribeye, ny strip, top sirloin)
- 1/2 tbsp fish sauce
- 1/2 tbsp oyster sauce
- 1/2 tbsp light soy sauce
- 1 tsp dark soy sauce
- 1/2 tsp sugar
- 2 garlic cloves minced
- 1 tbsp vegetable or canola oil
- 1/2 cup grape or cherry tomatoes
Instructions
- Mix together the soy sauces, fish sauce, oyster sauce, sugar, and garlic.
- Pick a tender steak of your liking. I used a ribeye. Ny strip, or top sirloin work well.
- Cut up the steak into 1” cubes. Let marinate for 10-15 minutes.
- In a hot skillet, add the beef. Do not stir. Let sear for 2 minutes.
- Add the tomatoes. Now you can stir. Cook for 3 more minutes.
- Enjoy this shit!
Ox Bone Soup
Ox Bone Soup
I was recently in Korea Town in L.A. and decided to find a small hole in the wall Korean restaurant for dinner one night. I stumbled into this place that was 6 blocks from where I was staying. Still don’t know what the name of the place was. It had maybe a dozen tables in it. It was pretty busy. I was the only white person in there, which is what I’m looking for in a restaurant. They had only 1 thing one the menu, which was hand written and taped to a piece of cardboard. It had brisket, flank, and tripe written on it. What this restaurant specialized in was ox bone soup. I chose the brisket. The waitress brings me out a massive bowl with noodles on the bottom and brisket on the top covered in a milky stock. I had to add the green onions and salt to my soup. It also came with a small bowl of rice and kimchi that was cut table side with a pair of scissors. Let me tell you, as simple as it looked, it was one of the best things I’ve ever eaten. I was so full afterwards. It must of had 3 cups of stock in it. I asked the waitress how it was made and she loosely told me. I needed find out how to make it as soon as I got home. Did a lot of research on this recipe.Ox bone soup is very popular year round in Korea. It happens to be below zero here in MN at the time of me making this, which made it hit the spot even more. While all of the steps in making this stock are simple, there are quite a lot of them which can’t be skipped. I recommend either starting this early in the morning if you plan to eat this at night or plan to eat this the next day. Any stock that isn’t eaten in 3 days should be frozen for later use.Femur and knuckle bones can be found at any grocery store for fairly cheap prices. You should have to pay more than $2lb. for them. You will notice by the time you get to the 3rd and final batch of stock that the marrow will be cooked out of the center. The main goal of this stock is to be milky with no visible floating fat. It is very important to skim off as much solidified fat as possible in each of the 3 batches of stock. If you are planning to eat this the next day, you can skim off even more of the fat from letting the stock sit in the refrigerator overnight. This recipe is not for beginners or people without patience. But, if you can follow through with all of these steps, the outcome will be greatly worth it.
Servings: 8
Ingredients
Ox Bone Stock
- 2 1/2 lbs beef femur and knuckle bones
- 2 lbs flank steak or brisket
- 1 korean radish halved
- 1 medium whole onion
- fuckton water
Ox Bone Soup
- glass or yam noodles
- korean radish diced
- sliced brisket or flank steak
- ox bone stock
- green onions finely chopped
- korean salt
Instructions
Ox Bone Stock
- Boil the bones for 20 minutes. Strain the bones and discard the water. Wash the bones of any bone fragments. Make sure to clean out your stock pot of any leftover bone scum.
- Place the bones, meat, onion, and Korean radish in a large stock pot. Cover with 12 cups of water. Bring to a boil. After 30 minutes, reduce heat to medium and simmer for 3 hours.
- Remove meat and Korean radish. Let cool and place in refrigerator for later use.
- Strain the stock of bones and onion into another pot. Let that stock cool, then refrigerate or put outside if winter time. Then skim all of the fat off the top.
- Clean out any bone scum from your stock pot. Add the bones and onion back in. Fill with another 12 cups of water. Bring to a boil. Reduce heat to medium and let simmer for 3 hours.
- One again, strain the stock of bones and onion into another pot. Let that stock cool, then refrigerate or put outside if winter time. Then skim all of the fat off the top. Add that stock to the first batch of stock. Continue to keep cool.
- Clean your stock pot again of any bone scum residue. Add the bones and onion back in. Cover with 12 cups of water. Bring to a boil. Reduce heat to medium and simmer for another 3 hours. At this point, the final batch of stock will look milky in appearance.
- Strain the stock of bones and the onion. Let that stock cool, then refrigerate or put outside if winter time. Then skim all of the fat off the top.
- Add all 3 stocks together. Bring to a boil and simmer for 1 hour. The stock should be clear of fat and milky in color.
Ox Bone Soup
- Place a portion of noodles in a soup bowl. Slice the meat thin. Cut the Korean radish in small 1/2″, 1/4″thick pieces. Finely chop the green onions.
- Layer the noodles on the bottom, followed by the Korean radish, then sliced meat across the top. Add a shit ton of green onions.
- Ladle hot ox bone stock over the soup ingredients. Season with korean salt to your taste.
Ropa Veija
Ropa Veija
Ropa Veija is a classic Cuban dish of shredded beef made out of either flank steak or skirt steak. If skirt and flank are out of your price range due to the popularity they have grown over the years, you can you chuck. This recipe is pretty straight forward. Season the meat. Sear the meat. Set aside. Sautee the vegetables. Add the sauce, spices, an meat. Slow cook in the oven. This works really well in a crock pot as well. I was originally going to cook it this way; but decided “Hell. I’m gonna save me some dishes and do it all in one pot.” I literally said that out loud to myself. If you are going to do it in a slow cooker, cook on high for 4-6 hours. Ropa Veija goes great with rice, beans, and plantains. This meat is also great in tacos and burritos.
Servings: 4
Ingredients
The Meat
- 1/4 cup canola or vegetable oil
- 2 lbs skirt steak, flank steak, or chuck
- salt, pepper, cumin to taste
Ropa Veija
- 1 bay leaf
- 1 medium onion sliced
- 1 head of garlic cloves minced
- 2 bell peppers, 1 red, 1 green sliced into strips
- 2 roma tomatoes sliced into strips
- 8 oz tomato sauce
- 1 tsp thyme
- 1 tsp smoked paprika
- 1 tsp cumin
- 1 cup beef stock
- 2 tbsp parsley chopped
- 2 tbsp cilantro chopped
- salt and pepper to taste
Instructions
The Meat
- In a large sautée pan or dutch oven, heat up 2 tbsp of cooking oil on medium high heat. Season the skirt/flank/chuck with salt, pepper, and cumin. Cut into 4″ chunks. Sear in the pan for 3-4 minutes on each side.
- Once seared, remove the meat from the pan and set aside.
Ropa Veija
- Prep your ingredients.
- Add the rest of the cooking oil to the same pan the meat was seared in. Sautee the bell peppers, onion, garlic, tomatoes for 4-5 minutes.
- Add the tomato sauce, bay leaf, thyme, smoked paprika, cumin beef stock parsley, and cilantro. Simmer for 5 minutes.
- Add the meat.
- Preheat your oven to 250 degrees. Place the pan or dutch oven into the oven covered and cook for 4 hours. Bring back out on the stove to. Cook on high for 20 more minute until the sauce thickens. Shred the meat apart with 2 forks.
- Serve the ropa veija with rice and tostones.
