Two Dishes For a Pack of Beef

I got a four pounder pack of boneless beef chuck and decided to make two dishes out of it. It's very seldom that I cook beef dish, if ever I usually do the slow cook Beef Stew that my husband grew up eating in England. Beef Stew will be for my later post but this time I would like to feature Beef Mechado with Green Olives, a recipe I got from my best friend Malou and Boiled Beef (Nilagang Baka), my family's long time recipe.

BEEF MECHADO with GREEN OLIVES

INGREDIENTS:
2 lbs boneless beef chuck
1 lemon
1/2 cup soy sauce
2 pcs medium carrots
2 pcs medium potatoes
1 pc red bell pepper
1/2 cup Olives with pimiento
1 medium onion
1 clove garlic

3/4 can tomato paste
1 small can liver pate

PROCEDURE:
1. Boil beef chuck in juice of lemon and soy sauce. Once boiling point is reached, lower heat to simmer until meat is tender.
2. Meanwhile, pre-fry cubed carrots, bell pepper and potatoes, set aside.
3. Soak olives in water to wash to remove saltiness, set aside.
4. In the same pan, saute garlic and onions for about 2 minutes, then add tomato paste and liver pate.
5. When meat is already tender, pour into the pan with garlic and onion mixture, add the pre-fried veggies and boil for about 10 minutes.
6. Add the olives and remove from heat.

BOILED BEEF (NILAGANG BAKA)

INGREDIENTS:

2 lbs boneless beef chuck
1 medium onions
1 tbsp pepper corn
2 tsps salt
2 medium potatoes
1 head of cabbage
2 cups of sliced green beans

PROCEDURE:
1. Boil beef in 4 cups of water or enough to cover the meat, with pepper corn and salt. Once boiling point is reached, lower heat to simmer until meat is tender.
2. When meat is tender, add potato and green beans and boil for 3 minutes.
3. Add cabbage and boil for another 2 minutes or until tender.
4. Serve hot with condiment of calamansi with patis.