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MIGHTY MEATIES

 

CREAMED BEEF in MUSHROOM
>1 Kg beef eye round, sliced into thick pieces
> cup flour
>2 tbsp olive oil
>3 tsp minced garlic
>1 cup minced shallots
>1 tsp prepared horseradish
>4 cups assorted fresh mushroom (button, shiitake, oyster)
>1 240 g cup Nestle Cottage Cheese
> tsp dried rosemary leaves
> cup red wine* (Beef broth may be used)
>Salt and pepper to taste
>2 Maggie Beef Cubes
>3 cup Nestle Whipping Cream

*Dredge beef in flour and fry until brown. Pour in 1cup water and simmer until tender. Arrange beef in a platter and keep warm.
Sauté the remaining ingredients in olive oil except Nestle Whipping Cream. Bring to boil until liquid is reduced to half. Lower heat and stir in Nestle Whipping Cream. Serve with prepared beef. Serve 8-10.

FIESTA LENGUA #1:
>1 kilo ox tongue
>1 tbsp. Salt
>2 tsp. Ground black pepper
>8 cups water
>1/4 cup Anchor butter
>2 tbsp. Minced garlic
>1/2 cup chopped onions
>1cup Campocarne longganisa Espanola
>1/4 cup Worcestershire sauce
>2 tbsps. Liquid seasoning
>6 cups broth from boiling ox tongue
>1/2 cup pitted green olives
>1 cup button mushrooms, sliced
>1/2 tsp. Ground black pepper
>1 cup Magnolia quick melt cheese, coarsely grated
>1/2 cup breadcrumbs
*Rub ox tongue with salt and pepper. Add water and cook in a pressure cooker for one hour or in a deep pot until tender. Reserve broth from boiling. Cool ox tongue and peel off skin. Slice into inch thick slices. Set aside.
Sauté garlic and onions in melted butter. Add sliced longganisa Espanola, ox tongue slices, Worcestershire sauce and liquid seasoning. Add broth and cook until mixture thickens. Add green olives and button mushrooms. Season with pepper. Add grated cheese and breadcrumbs. Cook until cheese melts.

FIESTA LENGUA #2:
>1 Pork or Ox tongue
>1/4 cup Vinegar
>1 large onion, sliced
>1 can (198g) Del Monte Whole Mushrooms, each piece cut into two
>1/2 kilo potato, cut into wide strips
>2 laurel leaves
>1 can (368g) Del Monte Tomato sauce
>6 Saba bananas, sliced and fried
>1 large red bell pepper, cut into rings

*Clean tongue and wash thoroughly. Boil on 5 cups water with Vinegar for 1 hour (or pressure cook for 30 minutes) or until tender. Scrape skin with knife then wash. Slice diagonally into cm thick. Marinate in cup soy sauce, tsp. Pepper and 3 tbsp. Del Monte Vinegar or Calamansi Juice for 30 minutes.
Sauté onion, Mushroom and tongue. Add potatoes, laurel leaves, tomato sauce, remaining marinade and 1 cups water. Season with 2 tbsp. Brown sugar, tsp. Iodized salt and 1/8 tsp. pepper. Simmer for 15 minutes. Add fried bananas and bell pepper. Allow to simmer.


MORCON
>1 kilos beef round or rump, sliced tapa style thick (for 3 rolls)
>6 pcs. (200g) regular size hotdog, cut lengthwise into 2.
>150g cheddar cheese, cut into strips (18 pcs.)
>1 medium (150g) carrot, cut into long strips
>4 pcs. (130g) whole pickles, each piece cut into four
>3 eggs, hard boiled and each piece cut lengthwise into four.
>3 tbsp. Flour
>3 cans (368g) Del Monte Chunky Tomato sauce
*Pound beef to flatten. Marinate in 2 tbsp. Calamansi juice, 1 tsp. Iodized salt (or 1 tbsp. Rock salt) and tsp. Pepper for 15 minutes. Divide ingredients for 3 meat rolls.
Starting at one end of meat, arrange in alternate rows: hotdog cheese, carrot, pickles and egg until all are used. Roll and tie with string (Crocheting thread).
Dredge rolled meat in flour then brown all sides in cup oil. Place in casserole then add 1 cups water, chunky tomato sauce and tsp. Iodized salt. Cover and simmer for 1 hour or until tender.
Remove meat from sauce and cool for 10 minutes. Remove string then slice each roll into 12 and arrange on platter. Simmer sauce for 5 minutes then pour over sliced morcon.

PORK-PINA HAMONADO:
>1 kilo pork pigue, sliced thinly to make 2 pieces (tapa style)
>1 cup brown sugar (packed)
>1 1/3 tsp. Iodized salt (or 2 tsp. Rock salt)
>2 tsp. Prague powder (or 1/8 tsp. Salitre)
>200g pork fat, sliced into 8 strips
>1 medium carrot, sliced into 12 strips
>2 whole pickles, sliced into 12 strips
>1 can (439g) Del Monte Fresh cut pineapple chunks, drained (reserve syrup)
>1 can (35 cl) Del Monte 100% Pineapple Juice

*Combine sugar, salt and Prague powder or salitre. Rub mixture on pork. Spread pork and alternately arrange slices of pork fat, carrot, pickles and pineapple chunks until all ingredients are used up. Roll and tie firmly with crocheting thread.
Combine dripping from pork, pineapple chunks syrup and pineapple juice then marinate meat overnight. Simmer meat in marinade for 1 hour. Remove thread from meat then chill if desired for ease of cutting. Continue simmering the marinade for 5 minutes or until thick and serve as sauce. Slice meat and arrange in a platter.