Sunday, May 13, 2012

Braised Beef Salpicao



braised beef, chunks
soy sauce
brown sugar
beef broth
oyster sauce
cayenne pepper
salt and pepper


1. Season beef with salt and pepper
2. In a large pot, combine some garlic, soy sauce, brown sugar, beef broth and the beef until the meat is tender enough
3. Once the liquid evaporates, you can turn the fire off
4. On another pan, sauté garlic then add the mushrooms
5. Add the meat, minus the broth, and quickly fry the meat until it’s brown then add some butter

Salpicao is so much better if you have beef tenderloin, but if you are a wife in a budget, P400+ a kilo for meat is just crazy! A chef friend told me to dredge or let the meat stay in baking soda for awhile, but I didn’t have some available --- so I just went crazy boiling with the braised beef and it’s okay.

Frankly, my Salpicao wasn’t so bad. At first, I though that it was a tad bit salty, but when we were actually eating it, it was just perfect. Bon liked it too, which makes everything just perfect. He calls it, “the one you cooked” but it’s okay. He calls afritada “luto sa tomato sauce” and escabetche “lutong itlog” so it’s just really funny. I love Salpicao as partner for liquor when you are out drinking. I love Salpicao with hot rice. I love Salpicao just on it’s own. How about you?

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