Serving
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Tangy Braised Beef
Philippines
  -   Estofado
Serves
Effort:
Sched:
DoAhead:  
2+ main  
***
2 hr  
Yes
A flavorful beef stew not radically different in principle from American stews. It starts out rather vinegary but mellows nicely by time it's done. Serve with plenty of steamed Jasmine rice.



1-1/2
1-1/2
1/2
----
2
5
7
5
5
----
1/2
3
1/4
ar
3
#
t
t
---
cl
oz
oz
oz
oz
---
c
T
c

Beef, lean
Salt
Pepper, black
--------
Garlic
Onion
Tomatoes
Green Beans
Carrots
--------
Flour
Oil
Vinegar (1)
Water
Bay Leaves
Prep   -   (1/2 hours)
  1. Trim BEEF of any excess fat and cut into 1 inch cubes. Sprinkle with Salt and Pepper, toss to coat evenly and let sit for about 15 minutes.
  2. Peel ONION and chop medium, Crush GARLIC and chop small. Mix.
  3. Scald TOMATOES 1 minute in boiling water, quench in cold water, peel and chop coarse.
  4. Stem GREEN BEANS and cut into 1 inch lengths. Cut CARROTS lengthwise into strips about the same size as the green beans, then cut into 1 inch lengths. Mix.
Run   -   (1-1/2 hour)
  1. Dredge Beef through Flour to coat very lightly, shaking off any excess.
  2. Heat oil in a large coverable sauté pan and fry Beef over moderately high heat stirring until lightly browned. Continuously scrape up any flour that sticks to the pan and be careful it doesn't burn at all. Remove the beef from the oil when done and set aside.
  3. Stir Onion mix into the same oil, then add Tomatoes and fry stirring until both are softened.
  4. Stir Beef back in, then Vinegar and enough Water to barely cover the beef. Stir in Bay Leaves, cover, and simmer for about 1 hour until beef is tender. Stir occasionally and check liquid, it shouldn't get too thick.
  5. Stir in Green Bean mix, check liquid and bring back to a simmer. Cover and simmer stirring occasionally for another 10 minutes until beans and carrots are crisp tender.
  6. Check seasoning and serve hot, accompanied by steamed Jasmine rice.
NOTES:
  1. Vinegar:   I use an all natural Sukang Iloco sugar cane vinegar, but other vinegar could be used.
  2. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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