Estofado De Vaca
Adapted from “The Alba Cookbook of Señor Anastacio de Alba and Miguel de Alba”
Serves 6 to 8.
Beef brisket - 4 to 5 pounds, cubed
beef stock - 4 to 5 cups
white wine - 3/4 cup
white wine vinegar - 1/2 cup
rum - 1/2 cup
extra virgin olive oil - 1/2 cup
garlic - 2 heads (keep the skin on)
onion - 1 large, sliced
bay leaf - 2 pieces
oregano - 1 teaspoon
sea salt - 1 teaspoon
granulated sugar - 2 teaspoons
black peppercorns - 1 teaspoon
paprika - 2 teaspoon
carrot - 1 large piece, peeled, cut in cubes
potatoes - 2 large, peeled, quartered
fresh parsley - 1/4 cup, chopped, for garnish (optional)
boiled white rice - for serving
Over medium high heat, in a large stockpot, place the beef chunks with all the ingredients, except the carrots and potatoes. Cover and bring to a boil. Cook the beef on high heat for 20 minutes.
Then reduce the heat to low. Keep covered and cook longer for 1 ½ to 2 hours or till beef is fork tender.
Add the potatoes and carrots at the last 30 minutes of cooking. When cooked, garnish with sprigs of fresh parsley. Serve with boiled jasmine white rice.
Cook’s comments: I have also cooked this Spanish Beef Stew in a slow cooker (Crock Pot), at a setting of High, for 5 to 6 hours. I added the potatoes and carrots at the last 45 minutes of cooking.
From “My Mother’s Philippine Recipes” Cookbook
Serves 2 to 4
2 lobsters (total 2½ pounds), steamed or boiled. If lobsters are not available, use 4 large prawns.
2 Tablespoons extra virgin olive oil
2 Tablespoons unsalted butter
1 onion, finely chopped
1 teaspoon minced garlic
1 Tablespoon fresh calamansi or lemon juice
2 Tablespoons white wine
1/4 cup heavy cream
1 teaspoon salt
1 teaspoon ground black pepper
1/4 cup breadcrumbs
1/2 cup grated cheese
1/4 cup chopped parsley
Lemon or calamansi slices
· Have the fishmonger boil or steam the lobsters for you. At home, extract the lobster meat: use your fingers to pull out the outer covers, and scoop the meat out with a spoon or fork. Do not discard the legs as they have lots of meat; use a mallet to pound the legs open and pull out the meat. Leave the shell and tail intact for stuffing later. Each medium-sized lobster yields about a cup of meat. (Note: if using prawns, follow the same procedure and proportion of ingredients).
· Chop the cooked lobster meat into small, fine pieces.
· Heat the olive oil and butter in a medium-sized skillet over medium heat. When the butter melts, add the garlic and onions. Sauté for 1 to 2 minutes until the garlic browns and the onions are transparent.
· Add the lobster meat and stir around the pan to blend with the butter. Pour the fresh calamansi juice and wine. Cook for about 5 minutes to let the flavors blend.
· Add the heavy cream and cook for 1 to 2 minutes. Season with salt and pepper. Turn off the heat.
· When the lobster mixture has cooled after a few minutes, stuff about ½ cup into each shell and top with breadcrumbs and grated cheese. Place the stuffed lobsters in a shallow baking pan. Bake in a preheated oven at 375F for 15 minutes or until the cheese melts.
· Sprinkle with chopped fresh parsley and serve warm with boiled rice and fresh lemon or calamansi on the side.