Weekends — the best time to spend almost the entire morning preparing for one sumptuous meal. What better food to serve and share with the whole family? Tender carabao meat boiled for 4 hours–glorious!
GAME!
Cooking Time: 4-5 hours
Ingredients:
1 kilo Carabao (or cow) meat
Salt
1 medium Sized ginger cut into strips
1 medium sized onion cut into strips
chopped onion leeks (about half cup)
2 medium sized corn (cut into smaller pieces)
1 small cabbage
pechay
NOTE: It’s best to cook this dish using charcoal
Steps:
1) Prepare the fire and the charcoal. Cooking using this source of heat makes the meat more tender. Slow cooking + Low heat is the secret.
2) Boil the carabao (or beef) meat for about 4 hours. Season with salt. Please keep in mind that the the time may vary depending on how you want it done. Just note that boiling it longer will give you 2 things: a more tender meat and a tastier,jucier broth.
3) You can also boil the corn together with the meat. Just make sure to get it and set aside after 5-10 minutes to avoid overcooking the corn.
4) At the 30 minute mark, add in the ginger and the onions.
5) At the 2 hr mark, add in the onion leeks.
6) Occasionally taste the broth and adjust depending on your preference. Use salt and pepper.
7) After 4 hours, add in the cabbage, pechay and corn. Cover and wait for 10 minutes.
8) Serve with steamed rice and go crazy!