Beef Ulam Ideas

Here are some well-loved Filipino beef dishes that showcase the rich and diverse flavors of Filipino cuisine:

1. Beef Caldereta

Description: Caldereta is a comforting beef stew popular in the Philippines. Every family has its own version. Experiment with the ingredients and try different vegetables. Best served with white rice!

Ingredients:

  • Beef chuck, cubed
  • Chorizo sausage
  • Garlic, minced
  • White vinegar
  • Soy sauce
  • Olive oil, or as needed
  • Onion, chopped
  • Green bell pepper, chopped
  • Tomato sauce
  • Peeled and cubed potatoes
  • Drained canned peas
  • Salt
  • Ground black pepper
Cooking Method:

Step 1: Combine beef, chorizo, garlic, vinegar, and soy sauce in a skillet over medium heat; cook and stir until beef is browned and liquid is reduced, about 20 minutes. Remove from heat.
Step 2: Meanwhile, heat olive oil in a pot over medium heat; cook and stir onion and bell pepper in hot oil until onion is translucent, 5 to 10 minutes. Add tomato sauce and simmer until liquid is slightly reduced, 3 to 5 minutes.
Step 3: Stir beef-chorizo mixture into tomato sauce mixture; bring to a boil. Reduce the heat to medium-low, cover the pot, and simmer for 30 to 40 minutes.
Step 4: Stir potatoes, peas, salt, and pepper into stew; simmer until beef is tender and potatoes are cooked through, 20 to 30 minutes. Add water if needed.

2. Beef Kare-Kare

This oxtail kare kare is a richly flavored stew thanks to slow-simmered oxtail. The oxtail can be cooked a day ahead, so you can skim off the fat to make the dish a little healthier. Using a pressure cooker will reduce the cooking time, but the stew won’t be as flavorful. Serve with rice and bagoóng (shrimp paste).

Ingredients

  • Beef oxtails
  • Water
  • Beef Bouillon cubes
  • Bok choy, chopped
  • Long beans, cut into bite-sized pieces
  • Eggplant, cubed
  • Olive oil
  • Onion, chopped
  • Garlic, minced
  • Achiote powder
  • Peanut butter
Cooking Method:

Step 1: Bring oxtails and water to a boil in a large pot. Reduce the heat to medium-low and simmer until tender, at least 2 hours, adding more water as necessary. Skim as much fat from the top of the liquid as possible.
Step 2: Transfer oxtails to a plate. Crumble beef bouillon cubes into the pot and stir to dissolve. Add bok choy, beans, and eggplant and simmer until tender, 10 to 15 minutes.
Step 3: While the vegetables are simmering, heat olive oil in a large pot over medium heat. Add onion and garlic; cook and stir until tender, about 5 minutes. Stir in achiote powder. Stir in peanut butter until melted. Add about 1/2 of the simmering broth and simmer for 5 minutes. Add oxtails and cook for 5 minutes. Transfer remaining broth and vegetables to the pot and stir to combine. Serve hot.