Happy St. Patrick's Day!
Honestly, I was thinking of making Corned Beef and Cabbage for this special day, but after looking at recipes and realizing that I needed to "cure" the beef for the recipe, I decided to scrap the idea and make Nilagang Baka instead. It has been a long time since I had it, anyway, and the beef bone marrow in the fridge was just begging to be cooked.
Since hubby doesn't care for bone marrow, I had it to myself. Of course, you can only eat so much before you start feeling your arteries clog up, so I ended up having to heat and reheat the marrow for several meals until it disappeared from the bone. Literally. Oh well. It made for a tasty broth.
What you need:
1 1/2 lb beef brisket, cut into bite-size pieces
beef bone marrow
5 red potatoes, quartered
2 carrots, sliced about 1/4 inch long
1/4 cabbage, cut in smaller pieces
1/4 pound green beans
1/4 Vidalia onion, sliced
5 cloves garlic, roughly chopped
3 tablespoons patis (fish sauce)
1/2 tablespoon black peppercorns
 |
| beef bone marrows galore! |
What to do:
In a large pot over high heat, place bone marrow, add about 6 to 8 cups of water and bring to a boil. Lower heat, cover pot and let simmer for for about an hour. Make sure to remove the scum that rises from boiling meat.
Add in your beef brisket, peppercorns, garlic and onions. Continue simmering for another hour. When the liquid has reduced to half, season with patis. Remove the bones and place in a covered container.
Add green beans, potatoes, and carrots. Let cook for about 5 go 8 minutes, then add in the cabbage. Cook for another 5 minutes. Remove from heat and serve with steamed rice.
Tips, Tricks and Tweaks:
1. Not a big fan of beef bone marrow? Skip the part and just boil the meat in beef broth.
2. Some recipes call for plantain. I didn't do so because it would add some sweetness - like pochero.
3. Use baby bok choy instead of cabbage.
4. Substitute salt for fish sauce.
5. Use fish sauce/salt sparingly! Always use seasonings to taste.
No comments:
Post a Comment