Pro Tips
**Chef's Tips & Troubleshooting:**
- Season beef generously with salt and pepper just before cooking, not hours ahead.
- Add root vegetables like potatoes and carrots in the last 20 minutes so they do not turn mushy.
- Deglaze the pan with broth or wine after searing beef to incorporate all the browned fond into the sauce.
- For oxtail or beef shanks, the connective tissue needs prolonged simmering to become gelatinous and tender.
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.
Chimichurri Steak Bites
Seared rib eye cubes seasoned and topped with a fresh hand-chopped chimichurri sauce made from parsley, garlic, red wine vinegar, and Thai chili. Served over creamy garlic mashed potatoes with cream cheese.
Instructions
- Season the steak. Combine the rib eye cubes with the Maggi Magic Sarap, paprika, ground black pepper, garlic powder, and olive oil in a bowl. Mix well until every piece is evenly coated. Set aside.
- Make the chimichurri. Finely chop the parsley by hand. Do not use a food processor. It will bruise the herbs and change the texture.
- Mince the garlic and finely chop the Thai chili peppers. Remove the seeds if you want less heat. Put everything in a bowl.
- Add the dried oregano, red wine vinegar, salt, and black pepper to the bowl. Stir well.
- Pour in the extra virgin olive oil and mix until fully combined. The sauce should be loose and easy to spoon, not thick.
- Let the chimichurri sit at room temperature for at least 20 minutes. This allows the flavors to blend together. Set aside.
- While waiting, prepare the mashed potatoes. Cut the potatoes into evenly sized pieces and place them in a pot with the water, garlic cloves, and salt.
- Bring to a boil and cook until fork-tender, about 12 to 15 minutes.
- Drain the potatoes and transfer them to a mixing bowl.
- Combine the milk, butter, and cream cheese in a separate bowl. Microwave for 45 seconds and stir until smooth and fully melted.
- Mash the potatoes until smooth. Do not overwork them.
- Gradually mix in the milk mixture until creamy. Season with salt and ground black pepper. Set aside.
- Simmer the steak. Heat a pan over high heat and add olive oil.
- Sear the cubed steak for 60 to 90 seconds per side. Do not overcrowd the pan. Work in batches if needed. Remove and let the steak rest for 5 minutes.
- Arrange the mashed potatoes on a serving plate. Top with the steak bites and spoon the chimichurri over. Serve and enjoy.
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Pro Tips & Troubleshooting
- Season beef generously with salt and pepper just before cooking, not hours ahead.
- Add root vegetables like potatoes and carrots in the last 20 minutes so they do not turn mushy.
- Deglaze the pan with broth or wine after searing beef to incorporate all the browned fond into the sauce.
- For oxtail or beef shanks, the connective tissue needs prolonged simmering to become gelatinous and tender.
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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