Tuesday, December 12, 2006

Asado de Carajay

Mom took up cooking lessons with a Spanish chef. Abuelita, my grandmother, probably improvised this recipe by adding soy sauce. I added a little of my own (a dash of clove powder) after I found out that the recipe is very similar to sauerbraten. I always get good feedback from those who got to try it!

NOTE: Hey, use your common sense because these measurements are estimates. I never measure!

1.5 kilos kalitiran whole
one full head garlic, crushed
two tablespoons peppercorn, crushed with the garlic
one big onion, chopped
two laurel leaf (bay leaf)
two tablespoon soy sauce
half a cup of vinegar
dash of clove powder
olive oil for sear-frying

Marinate whole kalitiran at least overnight with all the ingredients, except olive oil, better for 24 hours.

Heat oil in non-stick pan. Remove the kalitiran from the marinating liquid and sear-fry till all the sides are sealed and browned well. Remove from pan.

Using the same pan, fry the solid ingredients of the marinating liquid briefly, then add the rest of the liquid.

Transfer all the contents of the pan in a pressure cooker, keeping the kalitiran whole, if possible. Otherwise, you can halve it. Add a little liquid as required for pressure cooking.

Pressure cook for around 40 minutes.

Remove the kalitiran from the pot and evaporate some liquid till it leaves a reasonable amount for gravy.

Cool the liquid, remove the bay leaf and use a hand blender to liquefy the garlic and onion in the cooking liquid. Dissolve flour in little amount of water and add to liquid to make gravy. Heat this mixture for gravy.

Cool the beef. Once cool, slice very thinly, across the grain is best. Then pour gravy generously on top of the sliced beef.

Same procedure can also be used for ox tongue.


Anonymous said...

Excellent lah!

marie said...

hi was wondering what cut is kalitiran? Is that beef chuck or brisket?

Anonymous said...

Hi Marie,
Kalitiran is beef chuck.