Pinoy Beef Brisket
Sunday for me is the best time to cook beef since it demands longer cooking time compare to that of pork and chicken. But if you have a pressure cooker at home, it will cut your cooking time in half. There are many ways of cooking PINOY BEEF BRISKET and the best method is to cook them slow and moist to maximize flavor and tenderness. Brisket is a cut of meat from the lower chest or breast of beef. Royce thought that we are expecting some visitors because I was cooking this dish. It was like a big feast for him and Colby indulging the Beef Brisket, and it was too for Caleb, though he only had the sauce of Beef Brisket on his rice. My Pinoy Beef Brisket recipe has a very similar taste to a Pork in Barbecue Sauce, a combination of sweet and salty flavor in a savory tender beef.
PINOY BEEF BRISKET
2 tbsp. cooking oil
1 small ginger, peeled and minced
2 cloves garlic, peeled and minced
1 medium onion, peeled and minced
1 kilo beef brisket, sliced into cubes
2 tbsp. lemon juice
1/2 cup soy sauce
1 tbsp. Worcestershire sauce
1/2 cup sugar
3 cups water
In a large saucepan, heat oil over medium-high heat. Add ginger and garlic. Then add onion, saute until aromatic. Add beef, saute until beef turns brown. Add water, soy sauce and peppercorns. Bring to boil. Reduce the heat and simmer, covered for 1 hour.
Then add, lemon juice, Worcestershire, sugar and salt. Simmer for another 30 minutes or until meat is tender. Adjust the seasoning according to taste by adding salt, sugar or water.
Serve with steaming white rice.