Pro Tips
**Chef's Tips & Troubleshooting:**
- Simmer gently — a rolling boil clouds the stock and makes it greasy.
- Start with cold water to extract maximum flavor from bones and aromatics.
- Skim the scum that rises during the first 20 minutes for a cleaner stock.
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.
Picadillo Soup
Picadillo Soup with tender beef and chayote in a flavorful tomato broth is delicious on its own or with steamed rice. Hearty and tasty, it's the ultimate comfort food!
Instructions
- Get a pot - medium heat and warm up oil. Add onions and garlic and Cook it until softened.
- Add in beef and cook, stirring occasionally, until no longer pink.
- Incorporate fish sauce and Keep cooking for about 1 to 2 minutes.
- Add tomatoes and Cook it until softened and begins to release juice.
- Add water and heat until it comes to a boil. Lower heat, cover and cook for about 1 to 1 ½ hours or until tender.
- Add chayote and cook for about 7 to 10 minutes or until tender.
- Add salt and pepper to taste. Serve while hot.
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Pro Tips & Troubleshooting
- Simmer gently — a rolling boil clouds the stock and makes it greasy.
- Start with cold water to extract maximum flavor from bones and aromatics.
- Skim the scum that rises during the first 20 minutes for a cleaner stock.
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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