Pro Tips
**Chef's Tips & Troubleshooting:**
- Season beef generously with salt and pepper just before cooking, not hours ahead.
- For oxtail or beef shanks, the connective tissue needs prolonged simmering to become gelatinous and tender.
- Pat the beef dry with paper towels before searing to achieve a good brown crust.
- Use a heavy-bottomed pot for even heat distribution when braising beef.
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.
Creamy Lengua with Corn
Made with ox tongue, knorr beef cube, whole kernel corn and cream of mushroom — a hearty Filipino dish that's simple to cook and satisfying to share.
Instructions
- Combine ox tongue, 5 pieces dried bay leaves, 1 tablespoon whole peppercorn, and 6 cups water in a pressure cooker. Pressure cook for 45 minutes. Discard the water and let the ox tongue cooldown. Peel-off the outer layer. Slice tongue into serving pieces. Set aside.
- Melt butter in a pan. As the butter melts, add garlic. Continue to cook between low to medium heat until the garlic starts to brown.
- Add onion. Cook until tender.
- Put the ox tongue into the pan. Sauté for 2 minutes while continuously stirring.
- Pour water into the pan. Let boil.
- Add Knorr Beef Cube. Stir.
- Mix in whole kernel corn. Stir and cover the pan. Cook for 20 minutes.
- Pour cream of mushroom soup and all-pupose cream. Stir. Cook for 10 minutes.
- Season with salt and pepper. Serve.
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Pro Tips & Troubleshooting
- Season beef generously with salt and pepper just before cooking, not hours ahead.
- For oxtail or beef shanks, the connective tissue needs prolonged simmering to become gelatinous and tender.
- Pat the beef dry with paper towels before searing to achieve a good brown crust.
- Use a heavy-bottomed pot for even heat distribution when braising beef.
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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