Beef Cheeks Lugaw

Beef Cheeks Lugaw
Beef Cheeks Lugaw. The cheek part of a cow’s face and it is composed of muscle and made up marbled muscles and tendons. It is a bit tough which requires longer time of slow cooking, when tender the beef cheek become glutinous which is ideal for lugaw or Pinoy congee.
Beef Cheeks Pinoy Congee

Beef cheeks are rare find in supermarket but today I got lucky the there are several 500g packs at the beef section of Woolworths Supermarket. Cooking lugaw is straight forward All that is required is the meat ingredients should be slow cooked till tender. Check otu all the lugaw recipes on the archives.

Chicken Arroz Caldo with Bacon
Arroz Caldo
Seafood Lugaw
Special Lugaw
Goto
Beef Cheeks Congee

For added flavours I also bought a liko of beef bones which I cooked together with the beef cheeks. Here is the recipe of my Beef Cheeks Lugaw.

Ingredients:

Beef Cheeks Lugaw - Ingredients

1/2 kilo beef cheeks, cut into large to medium cubes
1 kilo beef bones, cut to pieces
2-3 cups of rice
1 cup glutinous rice
1 head garlic, chopped
1 medium size onion, chopped
2-3 thumb size ginger, cut into strips
1 small bunch, spring onion
1/2 head garlic, crashed
2 thump size ginger, crashed
1/2 tbsp. peppercorns
1/4 cup fish sauce
1-2 tsp. turmeric powder
salt and pepper

Cooking procedure:

Wash glutinous rice and regular rice, keep aside. Wash the beef cheeks and bones and place in a large sauce pan add in water up to about 2” over the meat. Add in the crushed garlic and ginger, bring to a boil and slow cook for 1 to 2 hours or until the meat are tender add more water as necessary. Remove scum that rise. Now discard the bones and separate the meat and from the broth. Using a sieve filter out and discard all residue from the broth. Using the same sauce pan stir fry the chopped garlic until light brown, remove half of the fried garlic from the pan and keep aside. Stir in the ginger and onion and sauté for about half a minute. Add in the beef and fish sauce, stir cook for 1 to 2 minutes then add in the glutinous rice and regular rice, stir cook for another 3 to 5 minutes, until all the juices are absorbed by the rice. Now add enough water, bring to a boil and simmer for 30 to 35 minutes or until rice start to disintegrate and form a thick rice soup add more water as necessary. Add in turmeric powder and season with salt and pepper to taste, cook for another 2 to 3 minutes. Serve garnished with chopped spring onion and fried garlic and with lemon or kalamansi.

1 comments:

AML said...

This recipe reminds me of chicken Arroz Caldo, but thanks for the recipe though, I was just gathering information on how different people cook these kinds of food, anyway have you tried adding some lime juice to it? I think it will bring out the flavors a bit more.

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