Beef

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Kalbi is a Korean barbecue dish that is popular among almost everyone in Hawaii.  Who doesn't love the savory taste and you can smell it grilling at beach parks and picnics any time of the year.  The aroma draws people walking by and wish they could have a taste.  It is also a popular item at restaurants.  This recipe uses the oven for those who don't have a barbecue grill.  The ribs turn out just as juicy as the grill.

Ingredients:  

5 lbs short ribs

1 c brown sugar

1 c soy sauce

1/2 c water

1/4 c mirin

1 T ginger, minced

1/4 c garlic, minced

2 T sesame oil

1 t pepper

Optional To Tenderize:

1 Asian pear, grated

1 Kiwi, grated

Directions:

In a bowl, mix all ingredients except ribs.  Add ribs and mix well.  Put in a ziploc bag and refrigerate 3-4 days.  Line a half sheet pan with foil and put a rack on.  Lay ribs on the rack.  Bake at 375 degrees for 30 minutes, turn and bake another 30 minutes.  Broil 10 minutes on each side.

Note:  

This is for the very thick ribs.  If using thin cut, adjust cooking time to 10-15 minutes per side and 3 minutes per side for broiling.

I remember making this and it was so tender.  The secret is in using baking soda and egg white.  Beef of choice is flank steak, flat iron steak, top sirloin steak or any other kind of steak.  Do not throw away the broccoli stems which add more crunch to this dish.  Cut the bottom of the florets, peel the stems and cut them into bite size pieces.

Beef Marinade:

3/4 lb beef, sliced

1/2 t baking soda

1/2 egg white

1 T oyster sauce

1 T soy sauce

1 T cornstarch

2 T water

1 T wine

1 T oil-last

2 T oil for frying

Sauce:

1 T oyster sauce

1 t soy sauce

1 t dark soy sauce

2 T water

1 T wine

2 t sugar

2 t cornstarch

Veggies:

1 1/2 lb broccoli florets cut up, stems peeled and cut into pieces

1 1/2 t ginger, minced

1 T garlic, minced

1/4 c green onions, sliced

1 t sesame oil

Salt to taste

Directions:

Mix all ingredients for marinade except the 2 oils.  Add the meat and mix well.  Stir in the 1 T oil.  Set aside for half an hour.  Mix the sauce in a small bowl and set aside.  In a wok boil about 6 cups of water, add broccoli and cook about 2 minutes until bright green and  crisp.  Drain well.  

Heat wok on hi, add 1 T oil and swish around.  Add meat in one layer, let brown.  Drizzle 1 T oil on edges, turn to brown other side.  Set meat aside.  Pour out excess oil and set aside.  If burnt crust forms, scrape off or wash wok.  Heat wok, add 1 t oil and quickly saute ginger and garlic.  Add cooked broccoli, stir and add meat.  Combine well and toss in sauce.  Add 1 t sesame oil, leftover oil and salt to taste.  The oils help to add sheen to the finished dish.

A delicious sandwich that is perfect for any meal.  Made with ribeye steak, vegetables and Provolone cheese.   One sandwich is enough to satisfy a man size appetite.  Meat is tender and so juicy.

Ingredients:

Oil

1 lb ribeye steak, fat trimmed off

1 large onion, sliced

1 green bell pepper, sliced

1 c mushrooms, sliced

1/4 c butter, softened,

2 cloves garlic, minced

Mayonnaise

1/2 t salt

1/2 t pepper

8 slices Provolone cheese

Directions:

Cut hoagie rolls or other long rolls in half lengthwise 3/4th of the way through.  Mix butter and garlic and spread on cut side only.   In large skillet, brown cut side only.   Set aside.  Wrap and freeze steak 45 minutes for easier cutting.  Slice as thinly as possible.  Heat large skillet and add 1 T oil.  Saute onions till golden brown.  Set aside.  Add 1 T oil again and saute mushrooms and peppers.  Set aside.  Add 1 T oil and brown meat well on both sides.  Add sauteed vegetables and season with salt, pepper, onion and garlic powder.  Prepare one sandwich at a time.  Remove meat and vegetables to a platter.  Divide into four parts.  Put 1/4 of filling in the frying pan and spread in the shape of the roll.  Overlap 2 slices of Provolone cheese over.  Cover and let cheese melt over medium low heat.  Slide the filling and cheese onto one half of the bun and close the bun.  Repeat with the other sandwiches.                                                                                                                                                                                                                                                                           

A delicious juicy and tender dish that requires long cooking but produces a fork tender meal.  Chinese spices produce added flavor along with vegetables and tomato sauce.  Not many people know how to cook beef tongue and this is truly a delicacy.

Ingredients:

1 beef tongue

2 T thick soy sauce

2 T oil

2" piece of ginger, smashed

3 star anise

3 bay leaves

4 cloves garlic, smashed

1 t 5 spice

1 T salt

1/4 c Chinese or other wine

2 8 oz cans tomato sauce

3 carrots, cut up

3 stalks celery, cut up

1 onion, cut in wedges

3 cups water

4 potatoes, cut in small chunks

6" square of cheesecloth

Directions:

Put tongue in a large pot.  Cover with 3" of water.  Cover pot and bring to a boil.  Simmer 2 hours.  Remove tongue and let sit about 15 minutes so it's easy to handle.  Wash and dry pot.   Peel off skin and discard.  Rub thick soy sauce all over.  Heat same pot, add oil and swish around.  Add tongue and brown on all sides.  Put ginger, star anise and bay leaves on cheesecloth and tie corners.  Add bag to pot along with garlic, 5 spice, salt, wine, tomato sauce, carrots, celery, onion and water.  Bring to a boil and simmer for 1 hour.  Turn tongue over and add potatoes.  Cook for another half hour or until potatoes are soft.  Discard cheesecake bag.  Remove tongue and let cool about 15 minutes.  Slice and arrange on platter.  Pour some sauce over tongue.  Surround with vegetables and more sauce.                                                                                                                                                                                                                                          

This is an unusual Filipino stew packed with nutritious parts of beef and many vegetables.  You need to spend a day preparing and cooking this dish but the finished product is worth the time.  Usually made on special occasions but everyone will welcome kare kare anytime.  

Ingredients:

3 lbs ox tail

1 lb beef

1 1/2 lb beef feet

1 lb honeycomb tripe

8 T garlic, minced

8 T ginger, minced

1 large onion, cut in wedges

Salt and pepper to taste

1 lb baby bok choy, cut in 2" pieces

1/2 lb long beans, cut in 2" pieces

1 long eggplant, cut into 2" pieces, diagonally

1/2 small kabocha, seeds removed, unpeeled and cut in bite size pieces

1/2 c peanut butter

3 T fish sauce

Alamang  or bagoong (fermented fish in a jar)

3 T annato powder (achiote or lipstick pod)

2 T broth powder

Directions:

1.  Wash and cook all meats separately.  Remove all fat from oxtail and rinse.  Put in a pot, cover with water, bring to a boil and cook 10 minutes.  Drain water and rinse scum off ox tail.  Wash the pot, add ox tail, cover with water, add onions, 2 T garlic and ginger, salt and pepper.  Bring to a boil and cook about 2 1/2 hours or until soft.  Set meat aside.  Ladle off as much fat as you can, discard and set broth aside for later.  Cut beef in chunks, barely cover with water, add 2 T garlic, ginger, salt and pepper.  Cook till soft (about 45 minutes or more).  Drain and set aside.  Wash honey comb tripe with salt, rinse, put in a pot and cover with water.  Add 2 T ginger and garlic, salt and pepper.  Cook for about an hour or until soft.  Drain, cut in pieces and set aside.  Rinse beef feet, put in a pot and cover with water.  Add 2T garlic, ginger, salt and pepper.  Cook about 2-3 hours or until soft.  Drain and set aside.

2.  Cook cut vegetables separately in water.  Set aside.  Do not overcook.

3  In a small bowl mix 1/3 c boiling water and 3 T annato powder.  Stir in peanut butter till well combined.  Add some leftover broth and mix well to make sauce.

4.  To a large pot, add meats, sauce, broth powder and more broth.  Bring to a boil and simmer for about 1/2 hour.  Add vegetables and cook about 1/2 hour.  Add more broth as needed.  

5.  Scoop kare kare into bowls and add  alamang, fish sauce or bagoong as desired.

Note:

You can use annato seeds if you don't have the powder.  Boil 1/3 c water and add 3 T  seeds, stir for about 5 minutes till the vibrant red color appears.  Strain and discard seeds.

This is a delicious slow cooked Mexican style beef made in an instant pot.  It is traditionally made with goat meat, but can also be made with lamb or chicken.  Dried chiles and spices give a deep red color and rich flavor.  

Ingredients:

8 lbs chuck roast 

1 T oregano, dried

1 T marjoram, dried

6 garlic cloves

1 t cumin

1 heaping t peppercorn

3/4 stick cinnamon, broken in pieces

3 California chilies, dried, broken, seeded, then rinsed

8 oz tomato sauce

2 chicken bouillon cubes

2 t salt

Garnishes:

Lemon wedges

Mozarella cheese, shredded

Chopped red onion and cilantro

Directions:

Cut meat into large chunks and put into instant pot.  Add 5 cups water.

Add the rest of ingredients in the Blendtec or food processor and grind till very fine. Strain liquid into the instant pot.  Add 5 more cups of water, pouring through the strainer again.  Cover the instant pot and cook  for 1 hour.

Remove the meat and shred to make taquitos, tacos, quesadillas, etc.  Garnish the meat with some gravy, chopped red onion and cilantro, lemon juice, and cheese.

Tripe is from the lining of an animal's stomach, most commonly, beef.  Two types are used-honeycomb and book tripe.  The book tripe looks like the pages of a book, the honeycomb like a beehive.  Stews are made from the honeycomb and is very popular  in Hawaii.  It can be smelly so it must be cleaned well and parboiled.  It has a chewy texture but softens after slow cooking.  The finished product is delicious and requires simple ingredients.

Ingredients:

2 T coarse salt (I use hawaiian salt)

2 1/2-3 lbs honeycomb beef tripe

2" piece ginger, smashed

6 cloves garlic, smashed

1 large onion, cut in large cubes

5 stalks celery, cut in 1" pieces

6 medium carrots, cut in 1" pieces

6 medium potatoes, cut in large chunks

2  14 oz cans of diced tomatoes

6 oz can tomato paste

1 T coarse salt

1 small head cabbage, cut into 2-3" squares

1 T Worcestershire sauce

Directions:

Put honeycomb pieces in a large bowl.  Sprinkle with 2 T coarse salt and massage for about 5 minutes to rid impurities and possible smell.  Cut off any excess fat.  Rinse well to remove all salt.  Put in a large pot and cover with water.  Bring to a boil, cover and simmer 1 1/2-2 hours till soft and fork tender.  Remove tripe to a large cutting board and cut into bite sized pieces, 1x1 1/2" long.  Put back in pot.  Add rest of ingredients, mix well, bring to a boil and simmer 1/2 hour or until vegetables are soft.

Try this Healthy way of making beef stew.  No frying is needed,  just  add water instead of oil and you'll be amazed at how good it tastes!  You have an option of making stew the Traditional way by coating  the meat with flour and browning it in oil.

Ingredients:

2-3 lbs  beef--beef stew meat, cheap roast, chuck roast or steak, etc., cut into bite sized pieces

2" piece of ginger, smashed

2 T garlic, minced

4 bay leaves

2 T chopped parsley

Salt and pepper to taste

Mixed fresh or dried mixed herbs

2  28 oz can tomatoes, whole, diced or crushed

1  8 oz can tomato paste

2 T Worcestershire sauce

3-4 carrots, cut into 1" pieces

3-4 stalks celery, cut into 1" pieces

1-2 bell peppers, cut into 1" pieces

1 large onion, cut into wedges or 1" pieces

1/4-1/2 small head cabbage, cut into 1" pieces

3-4 potatoes, cut into 1" chunks

Directions For The Traditional Version:

Put meat into a large bowl.  Sprinkle with 2-3 T flour and mix.  Heat skillet 

and add 2 T oil.  Lay individual pieces of meat in pan.  Brown on one side, turn and brown the other side.  Put into stew pot and barely cover with water and cook as the healthy version.

Directions For The Healthy Version:

Heat  pot and add 1/2 c water and meat chunks.  Keep stirring as if browning until beef is no longer pink color.  Barely cover with water and add garlic, ginger, bay leaves and carrots.  Bring to boil, cover and simmer 1/2 hour.  Add rest of ingredients, bring to boil and cook till all veggies are fork tender.  Season with salt and pepper.

Empanadas are flaky pastry filled with meat, seafood, cheese or fruits.  It may also have some vegetables such as corn, peas, potatoes and carrots.  These are common in Europe, Latin America and the Philippines.  Earliest records show that empanadas started in the 15th century and were originally made as pies but as time passed, smaller hand held pies were made for convenience.

Ingredients For Dough:

3 c flour

1/2 t salt

1 t sugar

1/2 c butter, cold and cubed in 1/2" pieces

1 T vinegar

1/4 to 1/2 c cold water

1 egg, cold

Directions For Dough:

Do not over knead dough, keep dough cold, place in fridge while making filling to help keep flaky.  Mix flour, salt and sugar in large bowl,  then add egg and mix with fingers.   Add cold cubed butter and mix with fingers until butter is mixed in and looks like sand.  Then add cold water.  Mix until dough forms.  If it looks dry, add more cold water.  Slightly knead dough but do not over knead.  Form into a ball, wrap in plastic wrap and place in fridge while making filling.

Ingredients For Filling:

1 lb hamburger, the leaner the better so not fatty

4 garlic cloves, minced

1/2 onion, chopped

1/2 c frozen peas

1 carrot, diced

1/2 potato, diced

1/2 c raisins

6 T tomato paste

1 T fish sauce

2 T oyster sauce

2 T soy sauce

1 T sugar

1/2 t salt

1/2 t pepper

Directions For Filling:

Saute onions and garlic, then add beef and brown.  If oily, drain meat.  Mix in carrots, potato and raisins.  Add tomato paste, fish sauce, oyster sauce, soy sauce, sugar, salt and pepper. Stir and cook about 10 minutes till carrots and potatoes are fork tender.  Stir in peas, mix well and cool filling.  

Once cooled, assemble empanada according to video, brush with beaten egg wash and pierce with a fork to allow steam to escape while it is baking.  Bake in preheated 400 degree oven for 20-25 minutes until golden brown.  Eat as is or dip in your favorite sauce.

The term "corned" beef refers to the treated beef brisket salted with large grains of rock salt called "corns".  The meat is cured in salt so hence the name, corned beef.  Usually the point is fattier and most people think the taste is better than the flat type.  It is usually cooked long and slow and can be boiled or roasted.  This recipe is done in an instant pot and the meat is very tender after only 90 minutes of cooking; the vegetables are added for 5 minutes and turns out perfectly cooked.  This recipe includes a homemade mixture of spices.

Ingredients For The Spice Mix:

1T coriander

2 t peppercorns

1T mustard seeds

4 bay leaves

1 t chili flakes

1 t anise seeds

1 t dill seeds

8 cloves

4 cardamom pods

1/2 t ginger powder

8 allspice berries

Ingredients For Corned Beef:

1 pkg corned beer (usually about 3 1/2 to 4 lbs)

Water

Directions:

Put corned beef in the instant pot and cover with water.  Be sure not to pass the maximum fill line (about 2/3 full).  Sprinkle spices all over.  Close lid and set it on meat/stew and set timer for 90 minutes.  It may take 15-30 minutes to heat up and the red button will pop up.  Then the timer will count down.  Buzzer goes off, then turn the knob to " vent".   Lots of steam will come out and you may cover with a towel as it may potentially stain the ceiling.  Wait until the red button goes down to open the cover.  Put in your vegetables and repeat the process, cooking for 5 minutes.  Refer to video for specific instructions.

 I haven't met anyone who doesn't like teriyaki chicken, beef or pork.  This marinade is better than the bottled type which is expensive and usually has additives.  Make it in a few minutes and you're ready to soak the meat for 1-2 days.  Guaranteed delicious.  In this video, beef is the star.  Whenever you go to a beach picnic in Hawaii, you'll be drawn in by the wonderful aroma of someone grilling teriyaki to go with their lunch or dinner. 

 Ingredients:

3-5 lbs beef (crossrib, sirloin tip, top round, etc., sliced thin) 

3 T garlic, minced 

3 T ginger, minced

1 c green onions, chopped 

1 c cilantro or Chinese parsley, chopped 

1 c sugar

3 T sesame oil 

1 1/2 c soy sauce 

1 c wine, sherry or mirin  

Directions:

 You can have the butcher slice the meat to save some time.  Add everything   in a large bowl and mix well.   Put meat and sauce in a large plastic zip bag, refrigerate and keep marinated for 1-2 days.  Meat can be grilled, broiled or cooked on the stove or propane stove at the beach.  Lots of liquid will ooze as it cooks.  Let sauce evaporate and turn pieces every so often to get that nice brown glaze.   Note:  You can cut meat into strips 1 1/4 inches side and thread on bamboo skewers to make BBQ sticks but soak sticks at least half an hour.  This is what they serve with saimin noodles in Hawaii and sell them at food fairs. 

 Ingredients: 

3 lbs thinly sliced beef, such as:  rib eye, sirloin tip, chuck steak, etc. 

1 c flour, more needed later

4 eggs or more

oil or non-stick spray  

Marinade: 

1/2 c sugar

1/2 c soy sauce 

1/4 c water 

1/2 t pepper 

1 t sesame oil

1/4 c green onions, chopped

1 T garlic, minced

1 T mirin  

Dipping Sauce:

1/4 c soy sauce 

1/4 c sugar 

1/4 c rice vinegar 

1/4 c green onions, chopped 

1 T garlic, minced 

1 t sesame seeds 

1 t sesame oil  

Directions:  

Mix all ingredients for marinade in large bowl.  Add meat and mix well.   Let sit from 1 hour to overnight.  Put flour in a shallow dish and beaten eggs in another dish.  Heat skillet , spray with non-stick spray, roll meat in flour, then eggs and fry.  Brown on both sides and arrange on platter.  If you prefer to fry in oil, add 1/4" oil to hot pan and fry meat.  Drain on paper towels.  For dipping sauce, mix all ingredients together and put in a small bowl for guests to dip meat in.  

This is the best recipe that always comes out perfectly.  I've made this many times and everyone enjoys it.  If you like, you can cut deep slits in the meat all over and stick a piece of garlic in each slit.

 Ingredients: 

Rib roast, any size (I  used a 7 1/2 lb roast) Your choice of seasonings:  organic no salt seasoning, salt, pepper, garlic, onion, paprika, Worcestershire sauce, etc.  

Directions:

 Put the roast in a 9x13" pan or larger.  Rub seasonings all over the meat.  Put in a preheated 350 degree oven for one hour without opening or peeking. Turn oven off and you may let it sit in the oven for several hours.   It's good if you have errands to run or you don't want to rush before company arrives.  Or you can cook it right away following the below roasting time.  When ready to eat, turn the oven on to 350 degrees and roast at the recommended time below.  Remove from oven and let sit at least 15 minutes before carving to let the juices settle. Rare:  40 minutes Medium:  45-50 minutes Well done:  55 minutes 

 Chili as we know it today does not originate from Mexico. It cannot be found there today except in tourist spots.   The earliest versions of chili started around the 17th century where the poor made this dish because it was cheap to make and was made into a hash with tomatoes, peppers and cooked for a long time.  Today chili is popular with everyone, especially teenagers.  It can be eaten with hot dogs  as chili dogs and can be garnished with cheese, onions, sour cream and hot sauce.  It is often served with hot rice, biscuits or corn bread.  This dish was requested by one of the teens in the video who ate 3 servings of my chili at a party.  She didn't realize how easy it was to prepare.  The recipe makes a large quantity but can be easily cut down to smaller amounts. 

 Ingredients:

 5 lbs ground beef 

2T oil 

3 large onions, cubed

2 garlic heads, peeled and smashed

5 stalks celery, cubed 

3 large bell peppers (green, yellow, red, any combination), cubed 

3 quarts tomato puree or fresh tomatoes, ground in a processor or blender 

2 large cans diced tomatoes (28 oz) 

3 bay leaves

1/2 c chili powder

1/4 c cumin

1/4 c oregano 

1/4 c Worcestershire sauce 

1 T pepper

2 T salt 

4 cans kidney beans, undrained (15.5 oz)  

Directions:

 Heat a large pot, add 2 T oil and brown ground beef and drain any excess fat into a colander.  In the same pot, saute onions and garlic until translucent.  Add celery and bell peppers, cooking about 5 minutes.  Add beef and rest of ingredients, stirring well.  Bring to a boil, cover and simmer for at least 2 hours.