Braised Beef Brisket

Description:
I got this recipe from "The New Best Recipe" book by America's Test Kitchen, and I'm posting this because this is really scrumptious! The beef was so flavorful and tender; this one is truly another no-fail recipe from ATK.

Ingredients:
Beef brisket, about 1.3 kilos, trimmed of excess fat and patted dry with paper towels
Salt and pepper
2 tablespoons vegetable oil
1.3 kilos onions, sliced thin
2 tablespoons brown sugar
6 medium cloves garlic, minced
1 teaspoon tomato paste
1/4 cup unbleached all-purpose flour
1/2 cup dry red wine
1 cup low-sodium beef broth
1 cup low-sodium chicken broth
4 bay leaves
4 sprigs fresh thyme
1 tablespoon cider vinegar



Directions:
Preheat oven to 300F.
Sprinkle the brisket generously with salt and pepper. Heat the oil in a large oven-proof pan until smoking, then cook the brisket until well-browned on both sides. Transfer the brisket to a large plate; set aside.
Reduce heat to medium, then add in onions, brown sugar and 1/4 teaspoon salt. With a wooden spoon, scrape the bottom of the pan to remove the browned bits. Cook until the onions are softened, about 10 minutes.
Stir in the garlic and tomato paste, and cook until fragrant.
Stir in flour and cook for 1 minute, then add in the wine to dissolve the flour. Cook until almost dry about 1 minute, then stir in the broth and herbs.
Bring the brisket back to the pan then bring everything to a simmer.
Cover the pot then transfer to the oven, and cook for 2 1/2 to 3 hours, until meat is super tender that a fork slides easily.
Transfer brisket to a cutting board, tent with foil and let rest for 15 minutes. Slice the brisket across the grain.
Add the cider vinegar to the sauce and serve with the beef.

Tenderloin Steaks

Description:
The key to making superb steaks is getting the freshest beef you can find. I got these US Angus tenderloin steaks from Santi's.

Ingredients:
Tenderloin steaks, around 180-200 grams a piece
Kosher salt and fresh ground pepper
Olive oil

Directions:
Let the steaks rest at room temperature before cooking. Generously season the steaks with salt and pepper at both sides right before cooking. Heat up a large saute pan, then add olive oil to coat the pan, and let it heat up until almost smoking. Sear the steaks, turning only once and not pressing the steaks down. I cooked the steaks for 2.5 minutes per side, and they came out medium rare. Set aside to rest before serving. Reserve the pan and drippings to make the gravy.

Father's Day Steak Dinner

We celebrated Father's Day yesterday with a steak dinner at home. Brandon's remark at dinner, "Panalo!" I've been reading a lot on how to sear a steak and you-tube was a big help too. I served the tenderloin steaks with garlic mashed potatoes and mushroom gravy, plus organic salad to start off the meal. This is one of the best meals I've ever prepared, truly cooked with a lot of love.

Everything Grilled

I recently bought an electric grill/ panini maker and I just love it. (3D Brand works well; Got it at SnR for P1,800.) We've been making everything from paninis to grilled vegetables, kebabs and grilled salmon. Of course, cooking is so much fun with my sweet little helper.

Beef Salpicao

This is simply beef bliss.  This has become one of our favorites when we just want to enjoy really good food right at home.  The key to making good salpicao is to allot enough time for the garlic to infuse the beef, and of course, using top quality meat.  I always buy US Angus Beef Tenderloin cut into cubes at Santis.  Believe me, it's really worth it.  The beef is so tender that even Trixie doesn't have trouble eating the entire beef cube.  I once joked Brandon that he'll love me even more because of this dish, haha.  I'm happy to share this recipe with you.


Blissful Beef Salpicao
(Serves 4)

Ingredients:
400-500g beef tenderloin, cut into cubes
1 whole garlic, roughly chopped
3 Tbsps. extra-virgin olive oil
Salt, pepper and paprika to taste
1/8 cup Lea and Perrins Steak Sauce (You can also use liquid seasoning, but I find it adds unnecessary saltiness to the dish)
1.5 Tbsps. oyster sauce

Procedure:
Combine olive oil, garlic, salt, pepper and paprika.  Add beef to this garlic-oil mixture and marinate overnight.
Using a heavy-based pan heated until very hot, saute the beef including the marinade.  The pan should be very hot to sear the meat.  Toss the beef until light brown in color; do not lower heat.  Add steak sauce and oyster sauce then cook a little bit more.  Serve immediately.

A Better Gyudon

I’ve cooked Gyudon several times already with different types of beef, from local beef sukiyaki to Australian beef tenderloin.  I found out that the best beef to buy for this Japanese Beef Rice is US Rib-eye, cut sukiyaki style.  It’s a bit pricey, but hey, it’s for your family!  It’s really tender and flavorful; my toddler didn’t have any trouble at all eating the beef, so I'm posting again the same recipe for Gyudon.

 

 

 

Gyudon Once Again

Serves 2

 

 

 

 

(Photo by Brandon)

 

Ingredients:
200-300g US Rib-eye Beef, sukiyaki style
1 whole white onion, cut into big chunks
1/2 cup water
1/4 cup mirin
1/4 cup Kikkoman soy sauce

 

Procedure:
Combine water, mirin and soy sauce in a sauce pot and let it boil.
Add the onions, and cook until half-cooked or near transparent stage.
Add the beef and cook for about 2 minutes or until meat changes color.  (Overcooking your beef will make it tough, so be careful.)
Serve on top of rice bowls.

 

 

Optional Condiment:

Half Ginger, cut into thin strips

Reserve some liquid from the cooked beef.  Boil the ginger strips in it until cooked but still crunchy.  Serve along side the Gyudon for those who like it hot!

 

 

Beef Gyudon

We've been having chicken for two days already and it's time to have a beef break!  I cooked this Gyudon for dinner, to Brandon's delight :) 
I got the recipe from Recipe Zaar web-site, that I tweaked a bit to our liking.  I used Australian Beef Tenderloin instead of the usual sirloin or sukiyaki cut for Gyudon.

Ingredients:
Approximately 500g of Australian Beef Tenderloin, cut into cubes
1 whole white onion, cut into big strips
1/2 cup water
1/4 cup mirin
1/4 cup Kikkoman soy sauce

Procedure:
Combine water, mirin and soy sauce in a sauce pot and let it boil.
Add the onions, and cook until half-cooked.
Add the beef and cook for about 3 minutes or until medium well.  (Overcooking your beef will make it tough, so be careful.)
Put on top of hot rice and serve to your hungry husband!!! Hahaha!