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Sunday, August 26, 2012

Braised Salpicao

By Juvy S. Iliwiliw

A friend came up with her own home-style version of beef salpicao right after having it in a restaurant with her family. She's now proud to share her simple yet still impressive version that novice cooks can prepare for their families. You can even try cooking this and learn for yourself a different kind of style that your family will always remember.

This braised salpicao is best if serve with hot rice. Julienned cabbage and carrots drizzled with Thousand Island dressing makes for a perfect side dish.


You will need:

1/2 kilo beef brisket

1/3 cup soy sauce

1/4 cup water

1/2 piece beef broth cube

1 teaspoon sugar

1 teaspoon corn oil or cooking oil

2 tablespoons butter

6 to 8 cloves garlic, thinly sliced

1 small can button mushrooms, halved

1 tablespoon Worcestershire sauce (optional)

salt and pepper to taste

parsley, chopped (optional)

Here's how:

1) Cut beef into bite-size cubes.  Combine soy sauce, water, beef, broth cube, and sugar. In a pan, put beef and pour soy sauce mixture. Bring to a boil then transfer to a  slow cooker. (Don't have a slow cooker? An ordinary cooking pot will do. Just increase the water to 1 cup.) Leave it to cook for 3 to 4 hours or until tender. Strain meat. Set aside sauce.

2) In a nonstick skillet, heat corn and oil and butter. Saute' garlic until brown. Add meat and mushrooms and saute' for another 2 minutes.

3) Pour in the sauce. Add Worcestershire sauce, season with salt and pepper, and garnish with chopped parsley.

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