Mechadong Baka (Filipino Beef Mechado) may be a lemony Filipino beef tomato stew with potatoes, carrots, and onions. Historically, the stew was created exploitation low cost and lean cuts of meat that had little or no fat/marbling. to assist add flavor, associate incision was created into every bit of meat and a strip of pork fat was inserted, as delineated at Kawaling Pinoy. This system is what gave the stew its name- Mecha that means wick for the strip of pork fat protruding of the meat sort of a candle. I served the Mechado over a bed of steamed rice; however Chad additionally likes it with Pandesal (Filipino Rolls).
While rummaging through recipes, I found varied amounts of condiment. Begin with 2 tablespoons and rise to four tablespoons supported style.
The instruction is well doubled to serve a lot of folks or create enough for leftovers. like several stews, the flavour is even higher future day.
Calamansi (Kalamansi, Calamondin Orange, Golden Lime, and Chinese Orange) may be a form of citrus native to geographic area. It’s a cross between the Mandarin Orange and Kumquat. The fruit has associate orange bitter flesh and a skinny, sweet rind that starts inexperienced, however turns orange because it ripens. The rind is commonly consumed with the flesh to supply a sweet bitter flavor. it’s normally found in Filipino Beef Mechado change of state, from garnishes to condiments. The fruit are often found within the manufacture department or the juice frozen in some markets that includes Filipino ingredients. If you’re unable to find it, substitute with lemon (I have seen mixtures career for one half fruit juice to three elements lemon juice), lime, or Meyer lemon.
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2 tablespoons vegetable oil
1 medium onion
3 cloves garlic crushed
1 pound stew beef (chuck, round), cut into 1 1/2 inch pieces
1 cup water
1/2 cup tomato sauce
3 tablespoons calamansi or lemon juice
2-4 tablespoons soy sauce
2 bay leaves
1 large potato peeled and cut into 1 inch pieces
1 carrot peeled and cut into 1 inch pieces
Salt and pepper to taste
Steamed rice for serving
1. In a large pot, drizzle the oil over medium heat. Once hot, add the onions and cook, stirring occasionally, until softened. Add the garlic and cook until just fragrant, 30 seconds to 1 minute. Add the beef and cook, stirring occasionally, until browned on all sides.
2. Add the water, tomato sauce, calamansi juice, soy sauce, and bay leaves. Stir to combine and bring the mixture to a boil. Reduce heat to a simmer, cover, and cook over low heat for 1 1/2 hours.
3. Add the potato and carrot. Continue to cook until the vegetables are tender. Season with salt and pepper to taste.
4. Serve hot with steamed rice.
Mechadong Baka (Filipino Beef Mechado)
THERE’S SOMETHING ALMOST MAGICAL ABOUT TRANSFORMING ONE OF THE TOUGHEST CUTS OF BEEF INTO TENDER, RICH, SMOKEY DELICIOUSNESS. DON’T BE INTIMIDATED – YOU DON’T HAVE TO BE A PITMASTER TO SMOKE A BRISKET TO BBQ PERFECTION!
It’s finally getting to that time of the year. Fire up those grills & smokers – it’s time to get outside & do some cooking!True BBQ is so AN art and in no manner am I master of it. i like BBQ – i like smoking – I’ll decision myself a “hands on” enthusiast .I picked up a stunning beef cut of meat on sale. the majority consider the value tag of an enormous hunk of meat and move into sticker shock. Really, though, after you calculate what percentage individuals are going to be fed from that 10+ pound hunk of meat you notice however very little you’re truly payment.
Depending wherever you reside, you may not have abundant of a cut of meat choice. It’s usually same to shop for grass fed beef or the most effective grade cut of meat, however there aren’t invariably decisions. I’m positive if you planned ahead, your butcher or merchandiser would be happy to order you a alternative cut of meat, however arrange I failed to. I went with a “USDA Select” cut of meat and it clad fantastic. There are “corned” briskets. You’re not reaching to wish that for smoking. cured briskets square measure brined – save the cured briskets for cabbage & potatoes or maybe a boeuf. I even have found smaller 3-4 pound items of “trimmed” cut of meat at my foodstuff. Sounds nice till you consider the value – they were averaging $30 usd. Eeeek – no thanks! very, I didn’t pay an excessive amount of a lot of for a full ten pound “packer” cut of meat.
When it involves smoking, temperature trumps. Use times as reference, however you’re keeping an eye fixed on the temperatures of your smoker and also the meat. There square measure plenty of things that may and can impact temporal order. Beginning temporary worker of meat, size of meat, your smoker & setup, outside temperature and also the quantity of times your jabbing around in your smoker square measure many common examples.
Hope you all love this Smoked BBQ Brisket recipe! Enjoy yourselves, your company and cooking out! I adore Heinz Kansas City BBQ Sauce and can’t wait to check out their whole line of regional BBQ sauces!
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Click here Smoke bbq Beef Brisket for recipe!!
10 – 12 pound beef brisket
4 tablespoon kosher salt
1 tablespoon black pepper
1 tablespoon Hungarian paprika
1 tablespoon garlic powder
additional salt & pepper
Heinz Kansas City BBQ Sauce approx 2 – 3 tablespoons per slice of brisket
Additional supplies – charcoal wood chunks or chips, aluminum foil, digital thermometer
1. The day/night before:
2. Dress brisket. Trim fat down to about 1/4″. Remove any silverskin.
3. Mix together salt, pepper, paprika and garlic powder in a bowl.
4. Rub meat down with spice mixture.
5. Wrap brisket in saran wrap and refrigerate. Do this at least the night before – 24 hours prior.
6. The day of:
7. About an hour before smoking remove brisket from fridge and let rest at room temp.
8. About half an hour before cooking – get smoker going and up to temp. You want to cook at about 225°.
9. My smoker has a water pan so i fill that with a 50/50 mix of water & apple juice.
10. Sprinkle a bit of kosher salt and pepper on brisket.
11. When smoker reaches temp, throw brisket in, fat side down.
12. I start with a handful of soaked mesquite chunks and add a chunk every hour of cooking.
13. Smoke until brisket temp reaches about 150°-160° (approx 3 – 5 hours) Carefully remove brisket, wrap tightly in a few layers of aluminum foil, and return to smoker.
14. Continue to smoke at 225° until brisket reaches 195° – 205° (approx 4 -8 hours)
15. Remove brisket from smoker and rest for an hour before cutting.
16. Cut meat against the grain (pay attention – there’s two different muscles on a packer brisket – so the grain will run different directions on each side) Cut just before before serving.
17. Slather cut slices with LOTS of Heinz Kansas City BBQ Sauce, serve and enjoy. It doesn’t get much better than this 😉
19. Cooking times will vary greatly. Monitor smoker temp and meat temp – use a good digital thermometer.
20. Estimate about an hour smoking for every pound. Expect to add about 10-15 minutes to cook time every time you remove the lid off the smoker.
21. I use mesquite wood chunks for smoking – use whatever you prefer and follow bag instructions (soaking time etc) I added a handful of chunks when starting and added a chunk every hour until I wrapped the brisket in foil. After the brisket is wrapped, there is no need to add any more wood.
22. If you’re new to smoking you’ll find a wealth of information online. Spend a few hours researching & reading – it really makes all the difference!
Summer officially begins in 4 days! So get out that grill and get ready for some finger licking barbecue meats smothered in homemade Barbecue Sauce!
When it comes to barbecue sauce nothing beats homemade! I know why bother when there are literally dozens of different bottles and jars of barbecue sauce out there; each one boasting that they’re the very best! Not to mention there are so many different types of barbecue sauce on supermarket shelves you don’t know which one to buy. I know I get confused and end up pretty much choosing one at random, or choosing the one that’s on sale, then getting home only to find out I really don’t like it.
Well making your own barbecue sauce takes the guess work out of it and you know you’ll the it! But before I give you my recipe for homemade barbecue sauce let me ask you if you’ve got the rub. Yup that extra yum comes from the meat rubs you use before you slather on the barbecue sauce!
So if you don’t have your own recipe for meat rubs or don’t have a favorite brand to use then check out my chicken rub and my beef rub. They’re both delicious! I always have a jar full of these spice combos to use year round. Just click on the rub for the recipe and tips about using them.
Once you’ve rubbed your meat down and let it soak up all those spices you’re ready to grill!
Grill your meat until it’s almost done then brush on the barbecue sauce and grill just until it almost reaches your desired doneness. Then remove meat from grill and place it in a covered pot to rest for 5 minutes before serving. Don’t forget to serve a bowl of barbecue sauce on the side for those folks who want to add more.
Now scroll down for my homemade barbecue sauce recipe. Happy grilling!
Easy Homemade Barbecue Sauce
Easy Homemade Barbecue Sauce
Place all ingredients in a saucepan and cook over medium heat until everything is well combined and sugar has been absorbed
Place in serving bowl or in jars for storing
Store in the refrigerator. It will last about 2-3 months.
Ever wonder how those barbecue joints make such delicious barbecued brisket and ribs? If you’re trying to make it at home by slathering your meat with barbecue sauce it’s not going to be the same. Yes sauce matters, but the secret’s in the rub; the BBQ beef rub!
Of course you can buy all sorts of meat rubs from the supermarket, some are even pretty good. But if you want something outstanding nothing beats homemade. Oh and if you you’ve been rubbing dry spices on your meats try this little trick. Stir 2 tablespoons of rub into a tablespoon of olive oil then rub it on your meat. It makes a world of difference!
With summer in full swing it’s time to step up your grilling with this yummy BBQ Beef Rub! Use it on brisket, ribs, or even steaks!
Couple more tips before I give you my BBQ Beef Rub recipe.
Rub the olive oil mixture onto your meat and let it rest in the fridge for at least 2 hours.
Remove seasoned meat from fridge and let it sit on the counter for 30 minutes before grilling this brings meat temperature down to room temperature.
Grill covered until it almost reaches desired “doneness” then brush on BBQ Sauce. Grill until it’s almost to your desired doneness and place in covered pot. You see even if you remove the meat from the grill or oven the meat continues to cook for about 5 minutes. That’s why you want to remove the meat from the grill BEFORE it reaches the doneness you want. If you don’t remove the meat until it reaches the doneness you want you end up with over cooked dry meat.
Let meat rest in pot for 5 minutes before serving. The resting period seals in the juices and allows the meat to reach the desired doneness.
Having said that scroll down for my BBQ Beef Rub recipe! Happy Grilling!
Mix all ingredients together in a large bowl
Move to a sealed container like a mason jar and store in a cool dry place
To use mix 2 Tbs BBQ Beef Rub with 1 Tbs Olive Oil and rub all sides of the meat.
A Beef Shawarma sandwich or plate! Yum! It’s one of my favorites. It’s one of the things I always order when I find myself at a Middle Eastern restaurant anywhere in the world.
Shawarma is sort of like the Greek Gyro or Turkish Doner Kebab; it’s a cone of seasoned meat or meats that’s cooked on a vertical spit. Typically beef, lamb, and chicken are combined to form the large hunk of meat which is slowly grilled as it turns on its axis on the vertical spit. Pieces of cooked meat are shaved off and stuffed in a pita with sauces, veggies, and pickles or placed on a plate with a serving of salad, hummus, rice, and pita bread.
I believe Shawarma started out as Middle Eastern street food where the sandwiches can be taken to go and eaten on as you go. But these days you’ll find mixed meats, beef, and chicken shawarma on fast food and restaurant menus throughout the Middle East and beyond.
We love this tasty dish so much that we make it at home since there really aren’t any good Middle Eastern restaurants where we live. Recently I’ve started making Beef Shawarma in my Instant Pot! It’s the easiest and fastest way to make it!
We usually make Beef Shawarma sandwiches but we’ve also made Beef Shawarma plates and bowls. We also use the leftover meat to top hummus, assuming we havhttp://www.savvynana.com/wp-admin/e leftovers that is!
But really the secret to this Beef Shawarma that tastes like you got it from a Middle Eastern restaurant isn’t in the way it’s cooked, the secret’s in the spice mix that’s rubbed on the meat! Marinating the meat overnight ensures that the meat is infused with the exotic flavors of the spices. Cooking it in the Instant Pot just makes the cooking process faster, but you can actually make it in the oven or on a grill if you don’t own this handy dandy electric pressure cooker.
Once you make the Beef Shawarma you can make it into a sandwich and top with your favorite toppings such as hummus, tahini sauce, lettuce, tomatoes, cucumbers, pickles, and I love it with Tzatziki sauce! (I know I’m mixing Arabic and Greek foods, but who cares? It tastes great!)
To make Instant Pot Beef Shawarma you’ll first need to make some of the Shawarma Spice Mix, so click here for the recipe!
Then scroll down for the Instant Pot Beef Shawarma recipe!
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Instant Pot Beef Shawarma
Using a small knife drill 12 holes all over your roast
Stuff a garlic half in each hole
Mix Shawarma Spice Mix with 2 Tbs. ACV and 1 Tbs. Olive Oil
Rub this spice mixture all over the roast then place the meat in a covered dish or ziplock bag and let rest in the fridge for at least 8 hours and up to 24 hours. I find that overnight works well.
30 minutes before cooking set the meat on the counter and let the temperature go down to room temperature
Place remaining olive oil in instant pot and set pot to saute
Sear the meat on all sides for about 5-8 minutes per side
Add beef broth and remaining ACV to the pot
Cover making sure the valve is set to sealing
Set pot on Manual and adjust time to 60 minutes
When pot turns off allow pressure to release naturally
When pot is completely depressurized carefully open the lid and remove the meat
Shred the meat and place in a bowl or baking sheet. At this point you can use the meat to make sandwiches, plates, or bowls. Or if you prefer you can crisp the ends by sprinkling a bit of the broth over the meat and popping the pan in the oven to broil on high for 10 minutes or just until the ends turn darker brown. If you are crisping it keep a close eye on the meat as it will burn quickly in the broiler.
Store any leftovers with a bit of broth to keep it from drying out. Reheat in the microwave or in the over, drizzle some of the broth over the meat before reheating.
The initial instruction for these Savory Beef Roll Ups used beefsteak, however I favor to use skinny beefsteak. Pounded out skinny, unfold with associate herb cheese paste, lemon zest, piece of prosciutto and rolled – this are therefore delicious.
I love recipes that bring back recollections, either from my mom’s preparation, like this one here, or an evening out celebrating, a definite party or occasion. Food brings US all nearer and could be good thanks to share.
This instruction is not any exception and one i favor from my ma that I switched up a touch. i take advantage of pounded skinny roast rather than flank. Back within the day flank was super cheap and these days it’s obtaining up there in price, besides I favor to grill it myself. This uses those very little “breakfast steaks” as they’re typically referred to as here within the States. Roast cut of meat that’s cut skinny and pounded works dead.
A tasty herb and cheese paste get a kiss of lemon peel and a pleasant salty piece of prosciutto. Al this is often rolled up and secured with toothpicks. Feel free to use skinny cut bacon if you wish; I do if prosciutto isn’t obtainable, works dead, too.
Then a dusting in flour and a pleasant pan sear to caramelize and seal it all for a slow cook stovetop or, like here associate updated methodology victimization my favorite room tool, my Instant Pot. The moment Pot could be a fantastic sterilizer, slow cookware, rice cookware with four alternative choices I actually have not even tried yet! This is merely softened in your mouth delicious!
Be sure to remove the toothpicks and serve the Savory Beef Roll Ups rolled steaks and the beautiful sauce it makes over pan roasted red potatoes and peas, or steamed rice or barley with a side salad.
Click Savory Beef Roll Ups for more recipes enjoy!
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2 lbs thin round steak (See Note 1)
3 garlic cloves , minced
1 tsp red pepper flakes
1/4 cup Parmesan cheese
1/4 cup chopped parsley
1 lemon , zest
3 tbsp olive oil , divided
4-6 slices prosciutto (See Note 2)
1/4 cup flour
1/2 cup water
1 onion , medium, diced
1/4 cup Sherry
1. Cut the steak into 8 pieces. Pound the meat out until thin and almost double in size.
2. In a small bowl mix the garlic, red pepper flakes, cheese, parsley, lemon zest and 1 tablespoon olive oil. Spread this on the surface of the steaks.
3. Cut the prosciutto or bacon in half and place a 1/2 piece on each steak. Roll these pieces of steak and secure with a toothpick.
4. Dust each filet roll with the flour. In a skillet over medium high heat brown in remaining 2 tablespoons olive oil, turning on all sides. See 2 cooking methods below. Instant Pot pressure cooker method saves 1 hour cooking time.
5. Stove Top Method: When steaks rolls are completely browned add the water and onion. Cover and cook on low heat for 1 1/2 hours.
6. Remove steak rolls from sauce, discard toothpicks and keep warm. Bring sauce to the boil and add sherry. Reduce to thicken and serve sauce over steak rolls with pan roasted potatoes and peas or over steamed rice or barley.
7. Instant Pot Method: Add browned steak rolls to pressure cooker add the water and onion. Deglaze skillet with sherry and scrape up browned bits on bottom of pan and pour over meat. Cover with lid and choose Meat/Stew setting. Remove toothpicks. Serve sauce over steak rolls with pan roasted potatoes and peas or over steamed rice or barley.
1. I often times buy “breakfast steaks” or the thin round steaks that have been tenderized by the butcher, pre-packaged.
2. Feel free to use thin cut bacon slices to substitute for the prosciutto if you prefer.
3. FYI –
If you’re converting meat from a slow cooker to an Instant Pot, follow this rule: if the meat dish cooks in eight hours on low or four hours on high in the slow cooker, it will cook in 25-30 minutes in the Instant Pot. Make sure the Instant Pot setting reads “sealing” and not “venting” to ensure it’s cooked properly.