Pro Tips
**Chef's Tips & Troubleshooting:**
- Skim excess fat from the surface of beef broth using a ladle or paper towel.
- Sear the beef on all sides over high heat until deeply browned before adding liquid for maximum flavor.
- Bring beef to room temperature for 20 minutes before cooking for more even doneness.
- Pat the beef dry with paper towels before searing to achieve a good brown crust.
Cooking Tips
Slice beef against the grain for the most tender bite every time. Look for the long muscle fibers and cut perpendicular to them. For tough cuts like chuck or brisket, cook low and slow — low heat over a longer time breaks down collagen into rich, silky gelatin.
Ingredient Substitutions
Beef alternatives: For stews, pork shoulder or oxtail provide similar richness. For steaks, try portobello mushrooms or cauliflower steaks for a vegetarian twist. Short on time? A pressure cooker (Instant Pot) can reduce cooking time by roughly half for most braised and stewed Filipino dishes. Reduce liquid slightly since less evaporates.
Storage & Reheating
Store in an airtight container in the refrigerator for up to 3–4 days. The flavors often deepen overnight, making leftovers even more delicious. Reheat on the stovetop over medium-low heat, adding a splash of water or broth if the sauce has thickened during storage. Microwave in 30-second bursts, stirring between each.
Beef Empanada
Beef Empanada — tender beef prepared in traditional Filipino style with local seasonings. A hearty and satisfying main dish.
Instructions
- Make the filing by heating 2 tablespoons of cooking oil in a pan.
- Saute the onion and then add the ground black pepper.
- Put-in the beef and then cook for 5 minutes.
- Add the raisins, paprika, sugar, and salt. Stir and then pour-in the beef broth.
- Cover and then simmer for 10 to 15 minutes.
- Remove the cover and let the liquid evaporate.
- Add the green peas.Stir and then cook for 2 minutes.
- Turn-off the heat. Set aside.
- Prepare the dough by placing the salt, AP flour, baking powder, and sugar in a mixing bowl. Use a wire whisk to mix the ingredients.
- Put the butter pieces in the mixing bowl along with the cold water. Mix using a pastry blender. If you don't have one, use 2 kitchen knives instead. You should mix like you are cutting the dough in several pieces.
- Grab about 3 tablespoons of the mixture and then shape it into a ball. do this until all the dough is consumed.
- Refrigerate the dough balls for about 20 to 25 minutes.
- Flatten the dough ball by gently pressing the center with your hand against a clean flour-dusted flat surface. Use a rolling pin to spread the dough and make a flat circle about 4 to 5 inches in diameter.
- Arrange about 4 to 5 tablespoons of filling in the middle of the dough. Lock the edges by folding or by pressing the tip of a fork in both sides.
- Meanwhile, heat about 2 to 3 cups of oil in a cooking pot. Deep fry the empanadas for about 3 to 5 minutes or until the color turns golden brown.
- Remove from the cooking pot and then arrange in a plate lined with paper towels. Let the excess oil drip-off.
- Transfer to to a serving plate.
- Serve.
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Pro Tips & Troubleshooting
- Skim excess fat from the surface of beef broth using a ladle or paper towel.
- Sear the beef on all sides over high heat until deeply browned before adding liquid for maximum flavor.
- Bring beef to room temperature for 20 minutes before cooking for more even doneness.
- Pat the beef dry with paper towels before searing to achieve a good brown crust.
Cooking Tips
For tough cuts like chuck or brisket, cook low and slow — low heat over a longer time breaks down collagen into rich, silky gelatin.
Substitutions
Short on time? A pressure cooker (Instant Pot) can reduce cooking time by roughly half for most braised and stewed Filipino dishes. Reduce liquid slightly since less evaporates.
Storage & Reheating
Reheat on the stovetop over medium-low heat, adding a splash of water or broth if the sauce has thickened during storage. Microwave in 30-second bursts, stirring between each.
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