Mechado (Filipino Braised Beef Shanks) Osso Buco

 

                                                                                   

15 mins To prep

3:00 To cook

15 Ingredients

CAPABLE COOKS easy

6 Servings

• Ingredients
• Nutrition

•  3-4 beef shanks
•  flour for dredging
•  4 carrots, 1 diced and 3 chopped
•  2 small white onion, diced
•  2 celery stalk, diced
•  3 garlic cloves, diced
•  1/2 red bell pepper, diced
•  1/2 cup white wine
•  2 cups beef stock
•  1 15 oz can tomato sauce
•  1 15 oz can crushed tomatoes
•  1/2 cup filipino soy sauce (like silver swan)
•  2 dried bay leaves
•  1 tbsp corn starch for thickening the sauce
•  2 tbsp oil to fry
•  oil for cooking
•  salt and pepper
• 
  

• Method
• Notes

1.                            INSTRUCTIONS

   1. season beef shanks with salt and pepper
   2. dredge the shanks in the flour, dust the excess off
   3. in a large skillet, heat enough oil to cover the bottom
   4. sear the beef shanks, 4-5 minutes each side
   5. remove the beef shanks
   6. to the same skillet add the diced carrot, onion, celery and bell pepper
   7. season the vegetables with a pinch of salt and pepper
   8. saute the vegetables for 4-5 minutes until softened
   9. stir in the white wine and let reduce for 4-5 minutes
   10. stir in the bay leaves, tomato sauce, crushed tomatoes, soy sauce and beef stock

2. SLOW COOKER METHOD

   1. place the chopped carrots in the bottom of the slow cooker, top with with tomato sauce and gently place the browned beef shanks into the sauce
   2. cook on high for 3 hours or low for at least 5 hours

Beef Bulalo Recipe

0:10 To prep

1:50 To cook

7 Ingredients

EASY Difficulty

6 Servings

• Ingredients
• Nutrition

•  2 kilos beef bone
•  1/2 pc small cabbage
•  2 brown onions, 
•  3 pcs corn, cut into 3 parts
•  2 tbsp whole pepper corn
•  2 litres of water
•  4 tbsp fish sauce
•  salt and pepper to taste
• 
  

• Method
• Notes

• In a big cooking pot, pour in water and bring to a boil
• Put-in the beef shank followed by the onion and whole pepper corn then simmer for 1.5 hours (30 mins if using a pressure cooker) or until meat is tender.
• Add the corn and simmer for another 10 minutes
• Add the fish sauce,cabbage.
• Serve hot. Share and Enjoy!