Mechado

You'll Need:

• 1 kilo beef sirloin (cut into chunk cubes)
• 1/2 cup pork fat (julienne)
• 6 medium potatoes (quartered)
• 4 onions (quartered)
• 1 cup beef stock
• 2 bay leaves
• 2 pieces red bell pepper (quartered)
• 1/2 cup vinegar
• 1 cup tomato sauce
• Pinch of salt & pepper
• 2 tablespoons olive oil

What to Do: 

1. Make an incision on each beef chunks and insert porkfat. 
2. In a casserole, place beef, bay leaves, vinegar, tomato sauce, salt & pepper and beef stock. 
3. In medium heat, allow simmering until beef is tender. Add in potatoes, onions, and bell pepper. 
4. When potatoes are fork-soft and sauce has thicken, stir in olive oil.

Kare Kare

You'll Need:

• 1/2 kilo beef (tender cut from sirloin or round)
• 2 oxtail
• 2 pig hocks
• 7 cups water
• 1/2 cup oil
• 2 heads garlic (minced)
• 2 medium sized onions (diced)
• 1 tbsp atsuete (soak in 1/2 cup water and mash later to get its color)
• 1/2 cup sauted shrimp fry paste (bagoong alamang)
• 1 pc banana heart (cut to almost proportional)
• 4 pcs eggplant (sliced into rings)
• 6 pcs string beans (cut 2" long)
• 4 cups of peanut butter
• 1 head petchay
• pinch of salt and pepper

What To Do: 

1. In a casserole, boil oxtail, hocks, beef. Lower fire and let simmer until all meat is tender and cooked. Remove all scum that rises to the surface. Take out the meat, set aside, keep stock for later.
2. In a wok, saute garlic, onion, bagoong alamang and then the banana heart. 
3. Add oxtail, hocks and beef, pour in the stock, season with salt and pepper, atsuete broth, and add peanut butter 
4. Simmer until all flavors are incorporated, then add the vegetables. Make sure vegetables are well cooked and not soggy. 
5. Serve hot with bagoong with calamansi and chili pepper

Beef Steak

You'll Need:

• 1/2 kl fresh tenderloin steak
• 1/2 cup soy sauce
• 2 pcs lemon
• 1 onion
• 2 tbsp oil

What to Do:

1. Wash and cut the beef into regular stripes. Squeeze out the water from it.
2. Soak the pieces in a mixture of soy sauce and lemon juice for half an hour.
3. Saute ring cut onions. Put away half of the onions.
4. Add beef and the juice. Cook for 5 minutes.
5. Put the fried onions on top. Serve hot.

Beef Bulalo

You'll Need:

• 2 kg beef bone marrow
• ¾ kg boneless beef shank or stewing beef
• 3 pcs potatoes, peeled and quartered
• 3 saba bananas, cut in halves
• 1 whole medium pechay
• 3 liters of water
• 1 onion, sliced
• 4 Tbsp patis 
• Salt and pepper to taste

What to Do:

1. Boil bone marrow and onion in stockpot. Lower heat and simmer for about 40 minutes. Add the boneless beef shank or stewing beef. Continue boiling until beef is tender.
2. Add the potatoes and bananas. Simmer until potatoes and bananas are tender. Add the pechay. Season with patis, salt and pepper. 
3. Serve with rice and patis.