Lugaw (pronounced “loo-gow”) is soup to which rice is added to make a porridge-like consistency. In the Philippines, it is often made with beef or beef and tripe; with pork stock, stomach and intestines; or with chicken and various vegetables. Beef lugaw is generally unadorned with vegetables, so serve a simple salad on the side. You will need a big pot to make the stock.
A rib of beef is the ultimate roast for a special occasion, but any beef roasting joint will give you great results as well.
This beef recipe is easy to prepare and serve on Kaiser or onion buns. Since a beef eye of round oven roast is less tender than some other cuts, marinating and rotisserie cooking over low heat helps keep it juicy and flavourful.
Hearty beef stew is a cold-weather favourite. Use a well-marbled pot roast for the best flavour; the fat will melt while the beef cooks, which will help tenderize the meat.
With spiced-up ground beef, this quick dinner fix is moist, tangy and delicious.
Bulgogi, a Korean marinated beef dish, is traditionally served with rice and kimchi, a spicy Korean condiment. If you can't find Asian pears, use any firm pear. Freezing the beef an hour prior to cooking makes it easier to slice as thinly as possible.
Using ground beef instead of stir-fry beef keeps the cost down. Day-old rice works best, so if you can, cook it in advance. Cost: $3.25/serving
A Sunday dinner any night of the week. Rich gravy served over fork tender roast beef. Very easy and simply the best roast beef dinner I have ever made.
