Callos a la Madrileña (Ox Tripe Stew)

Callos a la Madrileña (Ox Tripe Stew)

Hello Everyone! Sadly, we’re nearing the end of our 12 days before Christmas special on the blog. How will you be spending your Christmas Eve tomorrow? I know where I’ll be – in the kitchen whipping up food with my Mom for our Noche Buena; and when I’m not cooking, I’ll most likely be taking a relaxed 2-day off doing absolutely nothing… Maybe. I can’t exactly sit around and do nothing. Heck, I’m evening writing this post while watching The Incredibles on TV and I was just talking to my Mom about how this movie never gets old – I still love watching it to date.

Anyway, time to get off the tangent wagon and get down to tonight’s recipe. It is basically a stew that is common and traditional to Madrid, well known as Callos a la Madrileña, or Callos for short. The stew consists of ox tripe, ox feet (or shank), chickpeas, blood sausage (or chorizo), and red capsicum. The tripe and feet are boiled and simmered until the texture becomes extra tender; this makes eating this dish pleasurable. It is then cooked together with the chickpeas and capsicum.

The extra tender tripe and fat from the ox feet literally melts in your mouth while the luscious taste of chorizo and bacon lingers around – inviting you to try more. Though it looks and sounds enticing (which it does), moderation is still recommended because of the high fat and cholesterol content of this dish. It is good to enjoy food but it is better to enjoy life. — Vanjo Merano from Panlasang Pinoy

Ox feet is rarely found in stores/markets here in Brunei – they’re always sold out even if you go extra early in the morning. My guess is that restaurants who use this part of the cow have already reserved it. Anyway, you can substitute it for veal (beef) shanks, however, you won’t get the same feeling of the melt-in-your-mouth fat as you do from ox feet.

Callos a la Madrileña (Ox Tripe Stew) Ingredients

PREP TIME 15 MINS | COOKING TIME 2 HOURS | SERVES 6-8

INGREDIENTS

  • 500g ox tripe, washed and cleaned
  • 500g beef shank
  • 250g bacon
  • 1 can (240g) chickpeas/garbanzos, drained
  • 6 pcs dried bay leaves
  • 2-3 garlic cloves, minced
  • 2 red bird’s eye chillies (optional)
  • 1 brown onion, diced
  • 1 chorizo sausage, sliced diagonally
  • 1 red capsicum, cut into strips
  • 1 tomato, diced
  • 1 tbsp tomato paste
  • Ground salt and black pepper, to taste
  • Whole black peppercorns

METHOD

  1. Add the beef tripe, 3 bay leaves, salt and a generous pinch of whole black peppercorns to a large pot filled with water. Boil for about an hour and a half, or until tender. Do the same for the beef shank in a separate pot. Once done, turn he heat off and leave the meat in the broth for an extra half hours. Remove from the broth and slice both the meats into bit-sized pieces. Discard the liquids from the tripe, but reserve the beef shank broth for later.
  2. Heat a large frying pan over medium-high and add the bacon in, frying until crisp, about 2-3 minutes per side perhaps (or more). Remove from the pan and set aside to cool down a bit before cutting them into smaller pieces.
  3. If there isn’t enough oil produced from the fat of the bacon when you fried it, add about a tablespoon more of oil and fry the chorizo slices until browned, about a minute or two per side. Once done, remove from the frying pan and set aside on a plate lined with a paper towel to soak up any excess oils.
  4. In the same frying pan, sauté the garlic until fragrant and golden brown. Then, add in the onions and cook until soft, about 2-3 minutes altogether. Follow with the diced tomatoes and cook until soft, a further 3-4 minutes.
  5. Add in the tripe and shank, together with a touch of ground salt and black pepper. Give it a good mix before adding the reserved stock, tomato paste, and chillies. Bring to a boil, and cook for about 10 minutes.
  6. Add in the chickpeas/garbanzos, and carrots and cook for a further 5 minutes before adding in the capsicum, bacon bits, and chorizo slices. Give it one final mix and then turn the heat off. Leave, covered, in the pan for about 5 minutes before serving.
  7. Transfer to a serving dish and enjoy hot!

Callos a la Madrileña (Ox Tripe Stew)

Callos a la Madrileña (Ox Tripe Stew)

BON APPÉTIT

– Ally xx

myTaste.com

Bulalo (Beef Bone Marrow Soup)

Bulalo (Beef Bone Marrow Soup)

Hello Everyone! So today’s dish is also a classic and most favourite Filipino main dish that can be found on, if not all, most menus across the Philippines. Bulalo, as stated in the title above, is a beef bone marrow soup that is light in colour and as the name states, uses beef shanks and marrow bones paired with various vegetables such as bok choy, corn cobs, green beans, etc. Because of the popularity of this dish, many restaurants and eateries across the Philippines specialise in Bulalo. Some of the most famous “Bulalohan” can be found in Tagaytay City (Cavite) and Santo Tomas (Batangas).

It is not a very hard dish to prepare – simple ingredients and simple cooking is all it really takes. In fact, all your really need for this dish is time and patience. The key to preparing this dish though is to choose the appropriate meat, shanks to be specific, and to make it as tender as possible. To achieve this is to simmering the beef for longer periods of time; it also releases all of its flavour. For me, the best tasting bulalo I’ve had to date was at Nina’s Itikan in Santa Clara, Bulacan. Even though they specialise in itik (duck), their bulalo was very rich in flavour. Even my dish that I am going to share with you today cannot match to its flavour!

Bulalo (Beef Bone Marrow Soup) Ingredients

PREP TIME 10 MINS | COOKING TIME 2 HOURS 10 MINS | SERVES 4

INGREDIENTS

  • 1kg beef shank
  • 2L water
  • 3 cloves garlic, crushed
  • 1 corn on a cob, cut into 4 equal parts
  • 1 large potato, cut into chunks
  • 1 long red chilli
  • 1 medium sized onion, quartered
  • 1 small bunch bok choy
  • 1 small bunch green beans, trimmed
  • 1 stalk lemon grass, halved and bruised
  • 2 tsp salt
  • 2 tsp whole black peppercorns

METHOD

  1. Pour water into a large cooking pot together with the salt, peppercorns, and lemongrass. Bring the water to a boil. Once boiling, add the beef shanks in and simmer for about 1 and a half hours; if you are using a pressure cooker then 30 minutes should do the trick.
  2. Then add in the chilli, garlic, and onions, and simmer for a further 30 minutes until the meat is tender. Add in the corn, green beans, and potatoes, and simmer for another 10 minutes, then followed by the bok choy. If broth needs a bit more salt, then add in a few teaspoons of fish sauce to season to taste.
  3. Serve hot with steamed rice and enjoy! A great dish to share during cold, rainy day/night to warm up your insides!

Bulalo (Beef Bone Marrow Soup)

BON APPÉTIT

– Ally xx

myTaste.com

Braised Steak au Poivre in Red Wine

Braised Steak au Poivre in Red Wine

Hello Everyone! So last night, if you follow me on Facebook or Instagram, you would’ve known that I posted I few images of this dish and apologised for not being able to post the recipe on the same day (just had a lot of course reading material to get through and prepare for class the next day). Anyway, here is the recipe! And an early upload as well than my usual upload time.

So a couple of weeks (maybe 1 or 2 weeks back I guess) I was searching for a slow-cooked beef in red wine recipe as I had a lovely gravy beef steak waiting to be cooked and a bottle of red wine that was given to me by a friend. I don’t usually drink wine so that’s why I figured, why not cook with it instead?

Braised Steak au Poivre in Red Wine

Please check out the original recipe here. I changed mainly the quantities because of the amount of meat I had, but otherwise I kept to the recipe and added a few veggies to the dish. I completely forgot to add in the crème fraîche when I photographed the dish (but I remembered when I was halfway through eating), so I do apologise if the dish is looking a bit dark!

Au Poivre, for those of you who don’t know, is a French dish which translated just means steak (traditionally a filet mignon) prepared or served with a generous amount of coarsely ground black pepper. The peppercorns form a crust on the steak when cooked and provide a pungent but complementary counterpoint to the rich flavor of the high-quality beef.

Braised Steak au Poivre in Red Wine Ingredients

Braised Steak au Poivre in Red Wine Ingredients

PREP TIME 10 MINS | COOKING TIME 4 HOURS 10 MINS SERVES 3-4

INGREDIENTS

  • 450g beef shank, cut into 3 large chunks
  • 220ml red wine
  • 250g small cup mushrooms
  • 3 tbsp olive oil
  • 2 tbsp crème fraîche
  • 1 tbsp plain flour
  • 2 tsp whole black peppercorns
  • 1 large onion, finely chopped
  • 1 clove garlic, finely chopped
  • 1 small zucchini, cut into 1-inch long strips
  • 2 bay leaves
  • 1 sprig fresh thyme (or a tsp of dried thyme leaves)
  • Ground salt and pepper to taste

METHOD

  1. Preheat oven to 180C. Crush the peppercorns coarsely with a mortar and pestle. Mix the ground peppercorns together with the flour on a plate. Then coat the pieces of meat into this mixture, pressing it well in on all sides.
  2. Heat 2 tablespoons of the olive oil over high heat in a casserole dish (make sure it is really hot), and quickly brown the pieces of meat on all sides, and then transfer them to a plate.
  3. Keeping to a high heat, add the remaining olive oil to the pan and brown the onions, about 3-4 minutes. Then add in the garlic and cook for another minute. Add in any remaining flour and pepper left on the plate to the pan, stirring well to soak up the juices. Pour the red wine in a little at a time, continuing to stir to prevent any lumps forming, and scraping in any crusty residue from the bottom and edge of the pan. Bring to a simmer.
  4. Once simmering, add the meat to the sauce, season it with salt, then pop in the bay leaves and thyme. Bring it back to a simmer.
  5. Once simmering again, put a lid on the casserole and transfer it to the middle shelf of the oven to cook for 4 hours or until the meat is tender. During the last hour of cooking, add in the cup mushrooms and zucchini strips.
  6. When you’re ready to serve, remove the herbs, add the crème fraîche, stir it in well, then taste to check for seasoning before serving. Serve on a bed of mashed potatoes and a side of honeyed Dutch carrots (optional, open to creativity).

Braised Steak au Poivre in Red Wine

I will post the recipes for honeyed Dutch carrots and mashed potatoes in a separate post so stayed tuned for those two in the next two days!

BON APPÉTIT

– Ally xx

 

myTaste.com