Tag: beef

Beef Tapa

Beef Tapa

Beef Tapa

Beef tapa is a very popular breakfast item in Filipino cuisine. Thin slices of sirloin get marinated in sugar, fish sauce, and a ridiculous amount of garlic for a day. The next morning, wake up, roll a fatty, and pan fry the beef for 2 minutes a side. It’s ready that quick. Beef tapa is always served with a mound of garlic fried rice and eggs. You can make beef tapa in large batches and freeze down portions in vacuum sealed bags.
Prep Time5 minutes
Cook Time4 minutes
Marinating Time1 day
Course: Breakfast, Main Course
Cuisine: Filipino
Keyword: Beef, breakfast, Filipino, main course, Southeast Asian
Author: Alex Gorgos

Ingredients

  • 1 1/2 lbs top sirloin sliced 1/8”-1/4” thick
  • 3/4 cup brown sugar
  • 1/2 cup fish sauce
  • 1 head garlic peeled and minced
  • 1 tsp black pepper
  • 2 tbsp vegetable oil

Instructions

  • Mix together the brown sugar, fish sauce, minced garlic, and black pepper.
    Filipino, main course, beef
  • Add the slices of beef to the marinade. Marinate for 1 day.
    Filipino, main course, beef
  • Heat up the oil in a sauté pan over high heat. Add in the slices of beef in a single layer.
    Filipino, main course, beef
  • Cook the beef for 2 minutes a side.
    Filipino, main course, beef
Filipino, main course, beef
Serve the beef tapa with garlic fried rice and fried eggs.
Chinese Beef Stew

Chinese Beef Stew

Chinese Beef Stew

This Chinese beef stew is an easy 1 pot meal that requires minimal prep work. You can use short ribs, chuck roast, untrimmed brisket, or beef shank meat for your protein. Traditionally, there would also be beef tendon in this stew, but that’s up to you if you’d want that. After 3 hours of cooking, the meat is so tender that barely have to chew it.
Prep Time15 minutes
Cook Time3 hours
Course: Main Course
Cuisine: Chinese
Keyword: Beef, Chinese, East Asian, main course
Author: Alex Gorgos

Ingredients

  • 2 lbs flanken cut beef short ribs cut in between the bones
  • 5 cups water
  • 1/4 cup shaoxing cooking wine
  • 4 dried red chilies
  • 8 slices ginger
  • 3 green onions roughly chopped
  • 4 bay leaves
  • 1 star anise
  • 1 cinnamon stick
  • 1 tbsp sugar
  • 1/2 tsp black pepper
  • 1/4 cup light soy sauce
  • 1 tbsp dark soy sauce
  • 1/2 tsp salt
  • 2 large carrots cut into 2” pieces
  • 3 red potatoes peeled and cut into large cubes

Garnish

  • green onions chopped

Instructions

  • Place the short ribs in a large pot with the water. Bring to a boil. Simmer over medium heat for 15 minutes, skimming the scum off the surface of the water.
    Chinese, main course, beef
  • Add in the shaoxing cooking wine, dried chilies, ginger, green onions, bay leaves, star anise, cinnamon stick, sugar, and black pepper. Cover. Reduce the heat to medium low and simmer for 45 minutes.
    Chinese, main course, beef
  • Pour in the soy sauces and the salt. Continue to simmer for 90 minutes.
    Chinese, main course, beef
  • Add in the carrots and potatoes. Simmer uncovered for 30 minutes until the veggies are cooked through.
    Chinese, main course, beef
Chinese, main course, beef
Chinese, main course, beef
Serve with steamed rice. Garnish with chopped green onions.
Navajo Blood Sausage

Navajo Blood Sausage

Indigenous, appetizer, main course, beef
You can purchase frozen beef blood at just about every Asian market.

Navajo Blood Sausage

Every culture on every continent makes a blood sausage of some sort. They all consist of the animal’s blood(sheep, beef, or pork), a filler(cornmeal, rice, barley, buckwheat, etc), and seasonings; stuffed into either sheep stomach, and beef or pork intestines. They are then boiled until cooked through. The sausage is then eaten out of the casings(both sheep stomach and beef casings being inedible in this instance).
Blood sausages can be traced back in the Navajo tribe to the 1600’s when they started farming sheep. They would traditionally use sheeps blood mixed with cornmeal, potato, chilies, and seasonings, stuffed inside a sheep’s stomach.
Unless you know a farmer, finding lamb’s blood and stomach will be hard to find. Using beef blood and pork casings is an acceptable substitute. The sausages will be in a ring bologna shape instead of a softball-sized stuffed sheep stomach.
Prep Time30 minutes
Cook Time1 hour
Course: Appetizer, Main Course
Cuisine: Indigenous
Keyword: appetizer, Beef, Indigenous, main course, USA
Author: Alex Gorgos

Equipment

  • sausage stuffer

Ingredients

  • 20 oz beef blood
  • 12 oz pork fat cut into tiny cubes
  • 2 cups cornmeal
  • 1 large potato peeled; cut into small cubes
  • 1 medium onion finely chopped
  • 1 large jalapeño finely chopped
  • 2 tbsp salt
  • 1 tbsp black pepper
  • pork casings

Cranberry Mustard

  • 1/4 cup spicy brown mustard
  • 1/4 cup cranberries
  • 1 tbsp sugar

Instructions

  • Bring a small pot of salted water to a boil. Boil the potatoes until cooked through; about 8 minutes. Drain and cool completely.
    Indigenous, appetizer, main course, beef
  • In a large bowl, season the blood with salt and pepper.
    Indigenous, appetizer, main course, beef
  • Stir in the rest of the ingredients.
    Indigenous, appetizer, main course, beef
  • Using your sausage stuffer, pipe the filling into the sausage casings.
    Indigenous, appetizer, main course, beef
  • Carefully twist the sausage into rings.
    Indigenous, main course, appetizer, beef
  • Bring a large pot of water to a boil. Add the blood sausages to the water. Reduce the heat to medium low and simmer the sausages for an hour.
    Indigenous, appetizer, main course, beef
  • Let rest for 15 minutes before serving.
    Indigenous, appetizer, main course, beef
Indigenous, appetizer, main course, beef
Thinly slice the blood sausage. You can see the potato and studded pork fat throughout the sausage.
Indigenous, appetizer, main course, beef
I served the blood sausage with a cranberry mustard(brown mustard, cranberries, and a little sugar puréed with an immersion blender.