La Roca Beef

Last week, I have the chance to try a recipe that my mother and my Aunt gave me via Yahoo. It is called La Roca Beef. It is marinated beef with spices and rolled in flour. Here's the picture below. I hope you guys will enjoy it. Let me know if you would like to try this recipe because it is quite easy and cheap to make.

Beef Marinated in Oyster Sauce

Well, I almost forgot to make an article out of the dish that I had cooked about a week ago. I found this great recipe from Panlasang Pinoy and I was so amazed with the recipe that I decided to prepare it for our dinner. I made a little change since I cannot find some of the ingredients that were listed.

You will need:

1 pound of sirloin steak (slice thinly)

2 cups of spinach (fresh)

2 tbsp of oyster sauce

2 tsp chili, minced (optional)

1 tbsp of soy sauce

1 tbsp garlic, minced

1 tbsp ginger, minced

1 tsp salt

1 tsp ground black pepper

cooking oil

Procedures:

• Place the meat in a huge bowl. Then combine all ingredients such as oyster sauce, soy sauce, black pepper and salt. Marinate it for 30 minutes or more.
• Sauté the garlic, ginger, chili (optional).
• Then add the spinach and stir fry it. Set aside.
• Fry the marinated meat on the same pan until it turns brown or until it is fully cooked.
• Place cook meat on top of the sautéed spinach.
• Serve hot with rice.

Slow-Cooker Sweet-and-Sour Brisket

Ingredients:

1 (28 oz.) can crushed tomatoes

1 onion, thinly sliced

2 cloves garlic, finely chopped

1/2 cup raisins (optional)

1/4 cup packed light brown sugar

2 Tbsp. fresh lemon juice

1 (21/2 lb.) piece flat-cut brisket, trimmed

Salt and pepper

1. Place tomatoes, onion, garlic, raisins (if using), brown sugar and lemon juice in a slow cooker and stir to combine. Sprinkle brisket with 11/2 tsp. salt and season with pepper. Place brisket on tomato mixture and then spoon half of tomato mixture on meat. Cover and cook on high until meat is fork tender, 5 to 6 hours.

2. Transfer brisket to a cutting board, tent with foil to keep warm, and let stand for 10 minutes. Skim fat from sauce and discard; season sauce with salt and pepper. Slice brisket across grain, transfer to a serving platter and spoon some sauce over meat.