Category Archives: Beef Recipes

Menudo Sulipena thumb

Menudo Sulipeña (Oxtail Stew)

I love that Maya Kitchen invites talented Chefs to generously share their recipes of their beloved dishes. It was Chef Gene Gonzalez’ turn at The Maya Kitchen Culinary Elite Series when he presented recipes near and dear to him. He shared this delicious dish, Menudo Sulipeña, a slow simmered dish of oxtail, ham and Chorizo Bilbao with a dash of brandy. Just reading the list of ingredients will make you realize that this dish is truly remarkable.

Menudo Sulipena thumb

Menudo or “little stew” refers to a common, everyday dish of slow-simmered bits of a variety of meats, such as tripe (in Mexican menudo), or ground or cubed pork mixed with potatoes. In Pampanga, common menudo is never complete without tidbits of liver or heart. Menudo Sulipeña however, is an oxtail stew or braise decadent enough to grace a banquet. The dish reflects the extravagance of that time though it carries the “humble” name, menudo.

One advice. Purchase the oxtail from a reputable dealer because strong, undesirable odors are often present in improperly cleaned or processed oxtails.

~1 kilo oxtail cleaned and washed
~ 2 tablespoons butter
~ 3 tablespoons olive oil
~ 1 head garlic, chopped
~ 1 medium onion, chopped
~ 1 red pepper, seeded and roasted
~ 1 green pepper, seeded and roasted
~ Dash of paprika picante
~ ½ cup ham, cubed
~ ½ cup sliced chorizo Bilbao (Spanish sausage)
~ 1 cup tomato sauce
~ 1 tablespoon tomato paste
~ 1 tablespoon cooked garbanzos (chick peas)
~ 1 tablespoon Spanish brandy
~ Salt and pepper

1) Pressure cook oxtail 20-25 minutes or simmer with enough water to cover until tender. Debone and cut into ½- inch cubes. Set the stock aside.

2) In a casserole, heat butter and olive oil. Sauté garlic and onion, then add red and green peppers and paprika. Stir fry 2-3 minutes.

3) Add oxtail, ham, chorizo, tomato sauce and tomato paste. Add stock and simmer over low fire about 10 minutes.

4) Add garbanzos and brandy. Season with salt and pepper.

Serves 6

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Beef Morcon


Morcon involves a lot of labor of love that it is usually prepared for family gatherings, special occasions like noche buena, New Year festivities or even Christening. Filipino Morcon is actually “stuffed beef roulade with filling of food mixtures such as cheese, sausage, ham, and other food mixtures to achieve a delicious meal.” Looks complicated, right? I added a video demo below the instructions so you can have an overview before cooking. It is best to prepare all the ingredients a day before so that on the actual day of cooking, all you do is mix the ingredients.


for the beef roll filling

1 kilo beef flank, (have the butcher slice 1/4 inch and divided evenly into 3 square slices)
Kalamansi and 2 tablespoons soy sauce to marinate the beef

5 pieces of sausage (substitute with chorizo de bilbao)
1/4 kilo of minced beef liver (leave some for the sauce)
200 grams bacon
3 hard boiled eggs, sliced
2 sweet pickles, cut into half, diagonally
1 medium carrot, sliced lengthwise in 4 slices
100 grams queso de bola (or cheddar cheese) in strips
Thread for tying
flour for dredging rolled beef

For the casserole/sauce:

olive oil for frying
bacon fat for added flavor
3 cloves of garlic
1 onion chopped
2 cups of tomato sauce
1 cup of water
1/2 cup grated cheddar or 1/4 cup queso de bola cheese
5 bay leaf (laurel)
1/2 teaspoon of ground black pepper
1/2 teaspoon soy sauce
parsely and olives for decoration


If you have no idea how morcon is prepared, see the embedded video below.

1. Prepare the 3 beef slices in your working area at the kitchen .You can flatten by hitting it gently with the aid of a rolling pin.

2. Marinate the beef slices with kalamansi juice and soy sauce overnight. Prepare the rest of the ingredients so it is easy to cook the next day.

3. Lay out filling on the sliced beef: cheese strips, sliced eggs, bacon, carrot, pickles, sausage and some of the ground liver (leave some for the sauce). Arrange evenly.

4. Gently roll the beef making sure all fillings are intact.

5. Tie with a string (see video demo below) Set aside.

6. In a casserole, saute garlic and onions using bacon fat for added flavor.

7. Lightly dredge the rolled beef with flour.

8. Fry the rolled beef until brown in all sides. Remove when done and Transfer to a bigger casserole where you are going to simmer the beef with sauce.

9. When rolled beef are in casserole, add tomato sauce, remaining liver, grated cheese, water, pepper, soy sauce and bay leaf. (If you use chorizo bilbao and queso de bola, the sauce may tend to be salty so adjust )

10. Braise over low heat until the beef becomes tender (estimated 2 hours ) and sauce has reduced. Beef will remain moist if one braise it long under slow fire. Cool. Remove strings when cool.

11. Slice into half an inch slices. Serve on a platter with the sauce cooked in the casserole. Garnish with parsley and olives.

Video on how to prepare morcon

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cheezy beef patatas

Cheezy Beef Patatas & recipe ideas using Frozen Potatoes from the United States Potato Board #USPBPh

My kids love to snack on French fries, whether it be from their favorite fast food chain or lovingly prepared at home.  The latter takes time to prepare as I cut potatoes into slices. Well, did you know that the best quality frozen potatoes are from the United States Potato Board (USPB)? They come in straight-cut, wedges, natural crisp (chips), slices, twister fries, hash brown and basket weaves and crinkles. How convenient for busy moms . I am convincing family member that French fries don’t need to  be eaten alone or during snacks. There are hundreds of innovative and healthy ways and reasons to make potatoes part of your dinner aside from rice and pasta.

USPB Partner Restaurants

I thought of getting recipe  inspiration from USPB Partner Restaurants like Sunrise Buckets and Peri-Peri Charcoal Chicken both located in Greenhills. First stop was Sunrise Buckets located at Madison Square, Ortigas Ave. North Greenhills, San Juan.

sunrise bucket fries

Sunrise Buckets is a cozy restaurant giving you that feeling you are by the beach.  They offer a wide array of dishes but I wanted to see how they incorporated French Fries into their menu.  Though they offered  French fries dipped with flavors,  two  preparations caught my attention:

1. Cheezy Bacon Jalapeño Poutine Fries- Thick cut fries coated with Jalapeño cheese,  Jalapeño slices, showered with bacon bits, dripping brown gravy, and topped with homemade Cheese curds.

2. Cheezy Beef Poutine Fries – Poutine fries loaded with ground beef, melted cheese, homemade cheese curds and brown gravy.

sunrise buckets cheesy beef poutine fries

I chose the latter because it reminded me of my comfort food– Mexican taco mix without the Jalapeño.  I loved the cheesy flavors mixed with the fries, just like how  melted cheese pairs with nacho chips.  This is an innovative idea. Instead of nacho chips, use french fries. Too much of the brown gravy though , caused the French Fries to get soggy.  They could have minimized the brown gravy or offered it separately. It tasted so good. Would you believe I finished the whole dish by myself?

My next stop was the  Peri-Peri Charcoal Chicken located at the 2/F Cinema Level Promenade, Greenhills San Juan Metro Manila.  They offered a similar dish that I ordered at Sunrise Buckets. The Patatas Bravas are crisp fries served with homemade sauce and melted cheese. This recipe must have been inspired from the Italian’s Bolognese pasta.

peri peri patatas bravas

Bolognese sauce was poured over a bed of French Fries and basket weave potatoes.  Instead of pasta, potatoes served as a substitute. I would have loved the Cilantro which was missing with my order.  What I like about their potato dish creation is that the fries did not end up soggy .  The flavors were a bit disappointing, as the  Bolognese sauce tasted bland . It would have tasted better if they added ground beef with a dash of thyme and oregano.

patatas bravas

Recreation of the Potato Dish

The visit to these two restaurants inspired me to recreate the best of their Potato creations. Let me call my version, the Cheezy Beef Patatas.  I will combine the flavors of Sunrise Buckets’ Cheezy Beef Poutine Fries and the presentation of the chips and fries from Peri Peri’s Patatas Bravas. I want to avoid the sogginess of the French Fries by mixing part of the brown gravy into the ground beef. The brown gravy will be served separately and added as needed. This will prevent the sogginess. French fries or chips should still be firm when mixed with any sauce.

I bought the frozen French Fries and basketweave at Shopwise. You can also find frozen potatoes at the SM Supermarkets and Pure Gold. Make sure you are buying frozen potatoes  from USPB or with partner brands like LambWeston or those stamped as grown in the USA.

Waffle cut fries
Waffle cut fries
Frozen French Fries from USPB
Frozen French Fries from USPB


200 grams USPB Frozen French Fries
100 grams Basket Weave  (or criss cut or waffle cut fries)
1/4 kilo ground beef
1 chopped onions
1 head garlic
Cottage cheese (for topping)
Cilantro (for topping)

For the melted Cheese sauce:

2 tablespoons unsalted butter
2 tablespoons flour
1 cup milk (1/2 cup evaporated plus 1/2 cup water)
1 box cheddar cheese (165 grams)
1/4 teaspoons salt

For the brown gravy

¼ cup unsalted butter
¼ cup flour
1 teaspoon onion powder
2 cups water
2 beef cube bouillons


A. Prepare melted cheese and the brown gravy.

Melted cheese sauce preparation:

cheesy sauce

I used this nacho cheese recipe but modified it a bit.

1. Melt the butter over medium-low heat in a saucepan.
2. Whisk in the flour one tablespoon at a time to avoid clumping.
3. Add the milk after the flour has settled. Mix until the sauce has an even consistency.
4. Add the cheese and salt. After the cheese has melted, turn the burner to low, and allow the sauce to simmer for 10 to 15 minutes.

Brown gravy preparation

brown gravy

This simple 5 ingredient recipe for brown gravy was taken from here but you can also buy those gravy mix at the grocery shelves if you want to simplify your cooking.

1. Combine water and bouillon in a glass measuring cup.
2. Heat the beef broth in microwave for 1 minute at a time, until it is steaming hot.
3. Melt butter in a medium saucepan over medium heat, add flour and onion powder and whisk together.
4. Allow to cook for 1 minute, whisking occasionally .
5. Add beef broth to flour mixture and whisk.
6.bBring to boil, reduce to simmer for 1 minute.

B. After the cheese sauce and brown gravy have been cooked, just set it aside .

C. Saute the ground beef with onions and garlic till it is brown. Season with black pepper and salt.

D. Pour a little brown gravy onto the ground beef.

Make sure to leave brown gravy for additional dipping sauce.

E. Bake the French fries and Basket Weave cut fries  till desired crispiness.

Make sure they are arranged well on a baking dish for even baking. (Since I have a convection oven, I prefer to bake the French Fries and Basketweave Fries. It is healthier that way. Baking time for the 200 grams potatoes reached 16 minutes. )

G. Arrange baked French Fries and Basket Weave cut fries  on a serving dish.

Top with ground beef mixture, melted cheese sauce, cottage cheese , enough brown gravy and spice up the color with the Cilantro leaves.

cheezy beef patatas

It’s a dish in itself. You have the protein, carbohydrates and some veggies.  Try it.

Other recipe ideas for Pinoy Cooking

Now you wonder, what else can  you do with your frozen potatoes other than as a snack.  Let me present two dish ideas that uses frozen potatoes.

1. Adobo with Potatoes

adobo with potatoes

There are many ways to cook adobo and it varies with the region.  When styling adobo, I usually have a problem making it look attractive.  It’s just dull brown unless I arrange the adobo on an attractive platter. Adding garlic to the brown colored dish, gives it a bit of zest.  I’ve seen an Adobo variation with the addition of  Potato wedges. I think adding Basket Weave cut fries to the Adobo is not only attractive; it brings a well balanced flavor.  The potatoes absorb excess salt , and vinegar making it as delicious as the adobo meat.

– Cook this classic adobo recipe .

– Fry eight pieces of Basket Weave fries so it is not fragile when added to the adobo.

– Add  fried basket Weave cut fries when the liquid has been reduced. Toss lightly with the Adobo sauce.


2. Pinoy Style Frittata


The Frittata is an Italian dish made with fried beaten eggs, resembling a Spanish omelet. This is the perfect dish to whip up when there are unexpected guests because it can be done in 30 minutes . What I love about Frittata is that it makes use of leftovers like ground beef , sausage or bacon.  Adding potatoes will complete the meal that includes carbohydrates, protein and vegetables. The Frittata is a meal in itself with the diced potato (from Frozen French Fries )  as the Carbohydrates.

The recipe will be shared in the next post. Watch out for it

Enjoy experimenting with USPB frozen potatoes in your kitchen. You can buy frozen US Potatoes at the supermarkets of SM Malls, Rustans, Shopwise, Pioneer Center, Duty Free, Puregold Subic, Puregold Clark.





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Korean Beef Stew

korean beef stew
I first ate Korean Beef Stew at the old Kimchi Korean Fastfood in the mid-seventies. My love for Korean beef stew inspired me to make my own version similar to the Kimchi Korean beef Stew. Here is my version that is a hit with my guests.

Korean Beef Stew

1k beef ribs (half kilo is lean and half kilo are beef shanks or short ribs)
1/2 cup sugar
2 tbsp sesame oil
2 tbsp rice wine
3/4 cup soy sauce
1 head crushed garlic
1 onion head
1 Tbsp Ginger, crushed

1 cup green onions, sliced
2 pieces red sili finely chopped (use more if you want it spicy)

A. Preparation
Combine the first 8 ingredients
Marinate beef overnight

B. Cooking

4tbsp oil

1. Heat oil and sear marinated beef
2. pour marinade
3. add enough water just to submerge beef
4. simmer over low heat (2 hours) until tender or pressure cook for 35-45 minutes. (Tip: test at 35 minuts if beef is tender)
5. season to taste with sugar, salt, pepper and red sili
6. garnish with green onions, 1 tsp sesame oil, sesame seed.

View more photos of Kimchi Korean Beef Stew

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Tito Greg’s Kare Kare1

Tito Greg’s Kare-Kare (oxtail and tripe stew in a peanut-based sauce)

It is quite tempting to cook kare-kare using the ready-made mix at the grocery , but I like cooking from scratch. My first kare-kare dish came from Nora Daza’s recipe book. That’s the only recipe I know. Fortunately, Alessandra Romulo Squillantini, granddaughter of the late statesman Carlos P. Romulo and her husband Enzo Squillantini graciously shared family recipes that date back several generations at a cooking demonstration at The Maya Kitchen . One of this is Tito Greg’s Kare-Kare (oxtail and tripe stew in a peanut-based sauce served with steamed vegetables and Romulo Café’s house bagoong). Here is the recipe.

Tito Greg’s Kare Kare1

750 grams ox tail
80 grams white onions
1 teaspoon salt
¼ teaspoon whole black peppercorns
30 grams glutinous rice
100 grams dry, roasted peanuts
150 grams eggplant
150 grams string beans
30 grams annatto oil
10 grams garlic
50 grams shrimp paste
salt, to taste
150 grams banana blossom

1. Wash ox tail very well. Place in a pot with enough water to cover. Boil for 10 minutes and discard the water.

2. Refill the pot with water. Peel and cut the white onions into quarters. Add to the pot along with salt and peppercorns. Bring everything to a boil and immediately reduce heat to simmering temperature (82°C/180°F). Cover and cook for 90 minutes or until the ox tail is tender.

3. Cool in the cooking liquid, cover and refrigerate to bring the fat to the surface. Bring out the ox tail from the cooking liquid and reserve the broth.

4. Toast the glutinous rice in a skillet until golden brown. Once cooled, pulse the glutinous rice in a food processor. Do the same with the roasted peanuts until the peanuts become creamy. Slice the eggplants lengthwise, leaving the stems intact. Cut the string beans into 5-cm long pieces.

5. In another pot, heat the annatto oil over medium heat. Sauté the garlic together with the shrimp paste. Add the ox tail and sauté for a few minutes before adding 4 cups of reserved broth. Lower the flame and simmer until the broth has been reduced by half. Add the toasted ground rice and stir continuously until thick and creamy. Add the peanut paste and keep stirring. Turn off heat but keep the pot covered.

6. In a separate pot, boil the remaining water and add salt. Add the string beans and cook but should still be firm and green. Add the banana blossom and eggplant and boil until cooked.

Servings: Good for 3

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Beef Shortribs Adobo

Beef Shortribs adobo

Adobo is getting popular in the United States especially with restaurateur Amy Besa making it well-loved dish in New York. She shared this adobo recipe at The Maya Kitchen recently. You will love the thick, rich, dark brown, almost chocolaty sauce and it becomes even richer if you replace half the stock with coconut milk. Who doesn’t like coconut milk?

Beef Shortribs Adobo

Besa and her husband Chef Romy Dorotan are mainstays of New York’s culinary scene with their famous Manhattan restaurant Cendrillon and later on Purple Yam in Brooklyn. They are also the authors of the book Memories of Philippine Kitchens which won the International Association of Culinary Professionals (IACP) 2007 Jane Grigson Award for scholarship in the quality of its research and writing and was also a finalist for the Julia Child First Book Award.

Here is the recipe:

S e r v e s 4

3 tablespoons canola oil
3 pounds beef short ribs, cut into 4 equal pieces
1/2 teaspoon sea salt or kosher salt
1 1/2 teaspoons freshly ground black pepper
2 cups chicken stock or 1 cup chicken stock
plus 1 cup coconut milk
1 cup sherry vinegar or apple cider vinegar
1/2 cup soy sauce
1 head garlic, cloves separated and peeled
3 bay leaves
3 whole birdseye chiles (optional)

1. In a large saucepan over medium-high heat, warm the oil until very hot but not smoking. Season the ribs with the salt and 1/2 teaspoon pepper. Add the ribs to the pan, in batches if necessary, and brown well on all sides, about 3 minutes total.

2. Transfer the ribs to a plate, pour off the oil, and return the ribs to the pan.

3. Add the chicken stock (and coconut milk, if using), vinegar, soy sauce, garlic, bay leaves, remaining 1 teaspoon black pepper, and whole chiles, if using.

4. Bring the mixture to a boil, then reduce the heat and simmer, partially covered, until the meat is tender and falling off the bone, about 1 hour and 20 minutes, skimming off excess fat as you cook.

5. Transfer the ribs to a plate, increase the heat, and reduce the sauce until thickened, 10 to 15 minutes. Discard the bay leaves and chiles. Return the ribs to the sauce or arrange the ribs on a platter and pour the sauce on top.

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Lasagna with Bechamel Sauce

lasagnaSomething to cook for Valentine’s day. My husband’s favorite pasta dish has got to be lasagna. Whenever we have guests, he makes this special request and I tell him that it gets to be boring. Well, I think lasagna is an all-time favorite for most pinoys. Lasagna involves three steps: The tomato meat sauce, boiling the pasta and the preparation of the bechamel sauce.

Let’s make the Bechamel sauce first:


3/4 cup butter
1/4 cup flour
2 cans evaporated milk (i can is equivalent to 225 ml or 1 cup)
1 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon nutmeg

Continue reading

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beef-mechado (1)

Beef Mechado Recipe

I already posted a Beef Mechado recipe but that version used vinegar. The one featured here will use calamansi. It was supposed to have no tomato too. There are other versions of mechado that doesn’t use tomato but I prefer my mechado to have tomato. I just like my beef to have that tomato goodness in it. However, you can choose to remove the tomato. So here is the beef mechado recipe.


1 1/2 kilos kilo beef (strip of fat inserted) or kabilugan
4 calamansi (Squeeze the juice and set aside)
5 Tablespoons soy sauce
2 tomatoes cubed (optional)
1/4 cup tomato sauce (optional)
1 large onion, sliced
5 cloves garlic, crushed
4 tablespoons sherry
1 1/2 cups water
Salt to taste
1 teaspoon peppercorns
1 small bay leaf
3 tablespoons all purpose flour (toasted)
2 tablespoons butter
2 potatoes, quartered

Olive Oil


1. Marinate the beef in calamansi juice and soy sauce. Keep overnight with the marinade still intact.

2. The following day, brown the beef in olive oil. Add diced tomatoes until tomatoes are tender.

3. Add bay leaf, onion, garlic, sherry, water, salt, peppercorns. Simmer until tender. (I usually use pressure cooker)

4. Remove the meat from the pan.

5. Slice beef and strain the sauce.

6. Thicken the sauce with tomato sauce, toasted flour and butter.

7. Add back the beef to the sauce and add potatoes.

8. Simmer until tender.

Like I said, you can remove the tomatoes and tomato sauce if you want a non-tomato mechado version. It’s just a personal preference that I add tomatoes.

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Heritage recipe: Beef Pochero

Every Filipino family has their own version of Beef Pochero just like Adobo and Mechado. A popular dish in this blog is my version of Beef Pochero aka Cocido which is mainly a Noche Buena dish. It makes use of left-over ham from the Christmas celebration. Growing up in Cebu, I recall my mother adding saba . Whole firm Saba bananas are boiled together in the broth. The thing is my daughters don’t like the saba taste in the broth.

beef pochero nancy reyes

May Reyes-Serrano, the youngest sister of the the women of the Reyes culinary clan demonstrates ripe Saba banana as an ingredient for Beef Pochero. Her recipe requires frying of ripe saba bananas instead of my version of boiling it with the broth. This should be an interesting innovation for me. For the saba banana lovers, try this recipe in your kitchen.


3 pieces ripe saba bananas; 2 cut in thirds lengthwise, 1 left whole
oil for sautéing
1 piece red onion, finely chopped
2 pieces medium white onion, peeled whole
3 cloves garlic, minced
1/2 cup thick cut bacon, cubed
1 can chopped pimientos, small
1 can diced tomatoes, drained
5 cup beef broth
1/2 kilo beef kalitiran
1/2 kilo beef ribs (with fat)
1 cup tomato paste
2 pieces chorizo bilbao, thinly sliced
2 pieces medium potatoes, peeled and quartered
1 piece medium cabbage, quartered
1 bunch pechay
1 cup cooked garbanzo beans
patis, salt, pepper to taste


1. In a pressure cooker, fry banana slices until golden and crispy then set aside.

2. Heat oil and sauté chopped onion, garlic, Bacon, pimiento and tomatoes then add broth.

3. Add beef cuts and whole saba and cook until tender (About 40 mins in a pressure cooker).

4. Remove saba and mash it on the bottom of serving platter.

5. Remove beef and place on mashed saba. Add tomato paste, chorizo, potatoes, cabbage, pechay and garbanzos to broth.

6. Cook until veggies are done. Move veggies to serving platter.

7. Season broth with salt, pepper and patis.

8. Boil broth uncovered until reduced by 1/4. Ladle hot soup onto beef and veggies.

9. Arrange fried bananas on top. Serve with hot rice.

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