The "Parrot's Cooking Corner" is a collection of Filipino food recipes contributed by food lovers worldwide. Share your favorite recipes with the community. Please submit your recipe along with a photo of the dish and a short description with a photo of yourself to contact@puertoparrot.com or via the contact us page.
Estofado de Vaca is a Spanish Beef Stew that is easy to put together for a hearty meal on any special occasion. We always have a big beef entrée during the holidays or a family event. The richness of this slow cooked stew makes the event even more special. This recipe was adapted from “The Alba Cookbook of Senor Anastacio de Alba and Miguel de Alba”,ed by Nancy Reyes-Lumen.
Estofado de Vaca (Photo by Elizabeth Ann Quirino)
Serves 6 to 8.
Ingredients
- 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
Procedure
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.
The Alba Cookbook of Señor Anastacio de Alba and Miguel de Alba
Elizabeth Ann Quirino, based in New Jersey is a journalist and author of the “How to Cook Philippine Desserts: Cakes and Snacks” Cookbook. She is a member of the International Association of Culinary Professionals and blogs about Filipino home cooking on her site AsianInAmericaMag.com.