• 2 kilos beef shank
• (I source my meat supply from the Monterey shop of my friend Cristina Javelosa-Gamboa in B.S.Aquino Drive, Bacolod.)
• 1/2 pc.small cabbage, whole leaf individually detached
• 1 bundle pechay
• 1 bundle string beans
• 3 pcs. corn, each cut into 3 parts
• 5 pcs. bananas (sab-a variety), sliced into 2 pcs. each
• 2 pcs. medium-sized sweet potato (kamote) or potatoes, quartered
• 2 tablespoon whole peppercorn
• 1/2 cup green onions
• 1 medium-sized onion
• 34 ounces water
• 2 tablespoons *fish sauce or “patis” – optional
• (*my Tagalog mother taught me to use “Patis Rufina”)

Cooking Instructions:

1. In a big cooking pot, pour in water and bring to a boil.
2. Put in the beef shank, followed by the onion and whole peppercorn then,
3. simmer for 1-hour-and-a-half or until meat is tender.*
4. (*Note: If you’re in a hurry, you can use a pressure cooker
5. ~ cooking the meat will take all of 30 minutes,
6. instead of 1 hour-and-a-half!) 
7. Add the corn,bananas and sweet potatoes.
8. Cover and simmer for at least another 5-10 minutes.
9. Add the fish sauce or “patis”, cabbage, string beans, pechay, and green onions (onion leeks).
10. Serve hot.

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The post Beef Pochero Recipe appeared first on Kusina Master Recipes.

• 500 grms. beef tenderloin chunks
• 100 grms. chopped garlic
• 50 grms. white onion
• 50 grms. celery
• 2 jiggers red wine
• 1 tspn. paprika
• ¼ cup soy sauce
• 1 tspn. chicken powder
• 2 jiggers brandy
• 500 grms. mashed potato
• 1 tspn. salt
• 50 grms. chopped parsley
• 1 tspn. crushed peppercorn
• 1 cupped olive oil
• 50 grms. green chilli
• Bruschetta as many as needed

Cooking Instructions:

1. Marinate for 10 minutes the beef tenderloin chunks together with garlic, paprika, soy sauce liquid seasoning, red wine, salt, pepper and olive oil.
2. Sauté the garlic in olive oil, celery, onion and green chilli. Flambé with brandy the marinated beef until done.
3. Have ready mashed potato on plate filled with sautéed beef salpicado. Garnish with crispy garlic chips and pair off with bruschetta.

Source: kusina101.com

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The post Beef Salpicado Picante Recipe appeared first on Kusina Master Recipes.

• 600 G BEEF
• 20 PCS DRIED RED CHILLIES
• 1 PC POD GARLIC
• 10 PCS SHALLOTS
• 3 CM PC GINGER
• 3 CM PC GALANGAL
• 3 TBSP DATU PUTI VINEGAR
• 1/4 CUP DATU PUTI SOY SAUCE
• 1 TSP SUGAR
• SALT TO TASTE

TO FRY:

• 4 PCS SHALLOTS
• 5 PCS CLOVES GARLIC
• 3 CM PC CINNAMON STICK
• 1/2 CUP COCONUT OIL

Cooking Instructions:

1. CUT THE BEEF INTO BROAD PIECES AND BOIL IN SOME WATER. WHEN THE BEEF IS TENDER, DRAIN IT. SET STOCK ASIDE.
2. GRIND TOGETHER THE DRIED CHILLIES, GARLIC, SHALLOTS, GINGER, GALANGAL AND SUGAR.
3. MIX THE POUNDED INGREDIENTS WITH THE BEEF AND THE DATU PUTI SOY SAUCE.
4. SLICE THE SHALLOTS AND GARLIC FOR FRYING. HEAT THE OIL AND FRY THEM WITH THE CINNAMON STICK UNTIL FRAGRANT.
5. ADD IN THE BEEF AND CONTINUE FRYING. ADD IN THE WATER FROM THE BEEF. ADD ALSO VINEGAR.
6. WHEN IT IS ALMOST DRY, SEASON WITH SALT TO TASTE AND CONTINUE FRYING UNTIL FRAGRANT AND OILY.
7. REMOVE FROM FIRE AND SERVE HOT.

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The post Beef Rendang Recipe appeared first on Kusina Master Recipes.

• 500g beef chunks
• 1/2 cup liver spread
• 1 cup tomato sauce
• 1/2 cup green olives
• 2pcs red bell pepper, seeded and sliced
• 2 pcs medium sized potatoes, peeled and sliced
• 1 pc carrot, peeled and sliced
• 1 pc red onion chopped
• 3 gloves garlic, minced
• 2 bay leaves
• 1/2 tsp. paprika
• salt and pepper to taste
• 2 tbsp oil
• water
• 1 cup quick melting cheese
• 1/2 cup saltine crakers , crushed
• spring onions for garnish

Cooking Instructions:

1. In apot, saute onions and garlic and half of the red bell pepper. Add beef chunks. Let brown.
2.  Add enough water to cook beef for about 2 hours or more, or until tender over low heat.
3. Then add tomato sauce and liver spread. Add olives, carrots, potatoes, bell pepper, bay leaves. Season with salt, pepper and paprika.
4. Simmer for a few minutes and add a little hot sauce.
5. Transfer to a baking disg and top with grated cheese and crushed crakers and brown in the oven or broiler. Garnish with spring onions.

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The post Baked Cheesy Caldereta Recipe appeared first on Kusina Master Recipes.

• 1 kg beef ribs
• 25 gms celery leaves
• 1 pc onion
• 5 gms peppercorns
• 1/2 cup patis (fish sauce)
• oil for deep fying
• garlic rice

Cooking Instructions:

1. Boil in water beef ribs together with celery, onion, peppercorns, and patis until tender.
2. Discard broth.
3. Deep fry beef meat until golden brown.
4. Serve with garlic rice and pickled vegetables, vinegar, and soy sauce wit onion dip on the side.

Image: honestcooking.com

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The post Crispy Beef Recipe appeared first on Kusina Master Recipes.

• 1 ( 3 pound ) beef chuck roast, trimmed
• 2 cups water
• ½ cup soy sauce
• 1 tsp dried rosemary
• 1 tsp dried thyme
• 1 tsp garlic powder
• 1 bay leaf
• 3 peppercorns ( 3 to 4 )
• 8 French rolls, split

Cooking Instructions:

1. Places roast in a slow cooker. Add water, soy sauce and seasoning. Cover and cook on high for 5 – 6 hours or until beef tender.
2. Remove meat from broth; shred with forks and keep warm. Strain broth; skim off fat. Pour broth into small cups for dipping. Serve beef on buttered and toasted  rolls.

Image: stonefiregrill.com

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The post French Dip Sandwich Recipe appeared first on Kusina Master Recipes.

• 2 lbs ground beef
• 2 eggs
• 1 tsp salt
• ½ cup oats
• 1 ¼ cup ketchup
• 1 meatloaf mix
• 1/3 cup green chili
• ½ cup milk

For the Glaze:

• ½ cup grape jelly
• ½ cup ketchup

Cooking Instructions:

1. Mix loaf ingredients well then shape into a loaf pan.
2. Prepare glaze by microwaving grape jelly until liquidized then mix with ketchup.
3. Spread glaze evenly over loaf then cook for an hour.

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The post Sweet Meatloaf Recipe appeared first on Kusina Master Recipes.

• ⅓ loaf bread (preferably day old.) Tore in pieces, crust on.
• 1 cup whole milk
• 1¾ – 2 lbs ground beef, ground pork, ground veal, in approximately equal amounts.
• 2 large eggs
• 1 medium onion, finely chopped
• I handful Italian parsley leaves, plus more for garnishing
• 2 leaves fresh sage
• 3 cloves garlic
• Salt and pepper to taste
• All purpose flour
• 2 tablespoons (1/4 stick) butter
• 1½ teaspoons olive oil
• 2 cups dry red wine
• ¼ cup tomato paste
• 3 cups canned beef broth

Cooking Instructions:

1. Preheat oven to 350°F.
2. Combine bread pieces and whole milk in medium bowl, pressing on bread to submerge.
3. Squeeze out most of milk from bread; discard milk.
4. Place bread in large bowl. Add ground meat, eggs, finely chopped onion, parsley, sage, garlic, and salt, pepper.
5. Working in 2 batches if necessary, transfer meat mixture to processor, process until well blended and mixture looks pasty.
6. Form mixture into 1¾-inch-diameter meatballs (about 30). Divide meatballs between two 13x9x2-inch glass baking dishes. Bake meatballs 30 minutes. Set meatballs aside.
7. Dust meatballs with flour; shake off excess.
8. Melt butter with oil in heavy large skillet over medium-high heat. Working in batches, add meatballs to skillet and sauté until brown on all sides, about 3 minutes.
9. Return all meatballs to skillet.
10. Whisk wine and tomato paste in small bowl to blend. Add wine mixture to meatballs and bring to boil.
11. Continue boiling until wine thickens slightly, stirring frequently, about 5 minutes.
12. Add broth, reduce heat to medium and simmer until flavors blend and gravy thickens, stirring frequently, about 15 minutes.
13. Season to taste with salt and pepper. Transfer meatballs and gravy to bowl. Sprinkle with remaining parsley and serve.

Source: plattertalk.com

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The post Braised Savory Meatballs Recipe appeared first on Kusina Master Recipes.

• 1 1/2 lbs lean ground beef
• 1/4 cup ketchup
• 1 egg
• 1 TBL worchestershire sauce
• 1 TBL Onion Powder
• 1 TBL Garlic Powder
• 1 TBL fennel seed
• 1 tsp salt
• 1/2 cup rolled oats
• 1/2 cup Freshly grated Parmesan cheese
• 1/3 cup roasted red pepper (from a jar)
• 8 strips uncooked bacon

Instructions:

1. In a large mixing bowl combine the egg, ketchup, onion powder, garlic powder, fennel seed and worchestershire sauce.Stir well to combine.
2. Add the oats, roasted red pepper and parmesan cheese.Stir well to combine.
3. Break the ground beef into chunks and add it to the bowl.
4. With your hands combine all the ingredients until they’re well blended.
5. Form 4 balls of the meat mixture and gently roll each ball into a football shape or the shape of a baking potato.
6. Wrap each meatloaf in 2 strips of bacon with the ends tucked underneath.
7. The bacon will seal itself on the grill.
8. Refrigerate 30 minutes.
9. While the meatloaves are resting in the fridge, preheat the BBQ to 375F – 400F.
10. This recipe cooks for about 40 minutes or an internal temperature of 165F.
11. Place each meatloaf on the grill and close the lid.
12. Every 10 minutes rotate each meatloaf 1/4 turn so the bacon gets fully cooked.
13. When cooked, remove from the grill.

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The post Mini Meatloaves Wrapped In Bacon Recipe appeared first on Kusina Master Recipes.

• 1½ lb. flank steak
• 1 lb. green beans, washed and trimmed
• 2 tablespoons peanut or canola oil, divided

For The Marinade:

• 2 tablespoons soy sauce
• 1 tablespoon sherry
• 1 teaspoon fresh grated ginger
• 1 garlic clove, grated or minced

For the Sauce:

• ¼ cup soy sauce
• 1 tablespoon oyster sauce
• 1 tablespoon sherry
• 3 garlic cloves, grated or minced
• 1 (2″) piece of fresh ginger, peeled and cut into thin strips
• ½ teaspoon sriracha
• ½ teaspoon sesame oil
• Sesame seeds for garnish

Instructions:

1. Whisk together the ingredients for the marinade and pour it over the sliced beef in a large bowl. Toss to coat and let marinade for 15-30 minutes.
2. Heat the wok over high heat.
3. Add the oil and swirl to coat the pan evenly.
4. Take the beef out of the marinade and set it on a few paper towels to get most of the marinade off the meat.
5. Add the beef to the wok and let the beef sear without moving for 3-4 minutes.
6. Toss the beef around the wok until just cooked through for another 3 minutes.
7. Remove the beef from the wok and place into a bowl.
8. Add in the last tablespoon of oil and then the ginger and garlic.
9. Stir for 30 seconds, being careful not to let the garlic burn and then add in the green beans.
10. Toss the green beans with the garlic and ginger, cooking for a minute, then pour in ¼ cup of water and cover the wok with the lid to steam the beans for 5 minutes.
11. While the green beans are steaming, whisk together the ingredients for the sauce in a small bowl.
12. Remove the lid, add the beef back to the pan and toss with the green beans.
13. Pour in the sauce in and toss to coat.
14. Remove to a serving bowl and garnish with sesame seeds.

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The post Ginger Beef And Green Bean Stir Fry Recipe appeared first on Kusina Master Recipes.