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Bulalô (Tagalog: [bʊlɐˈlɔʔ]) is a beef dish from the Philippines. It is a light colored soup that is made by cooking beef shanks and bone marrow until the collagen and fat has been melted into the clear broth. Traditionally, the soup is served with tender slices of beef and flavorful bone marrow, giving it a rich and mouth-watering flavor.
Cocido is made of various meats (pork, beef, chicken, and mutton), embutidos and vegetables like cabbage, turnips, parsnips, potatoes, carrots and chickpeas (garbanzos).Other foods (such as eggs or cheese) can be added before serving.
The beef shank is the leg portion of a steer or heifer. In the UK, the corresponding cuts of beef are the shin (the foreshank), and the leg (the hindshank). Due to the constant use of this muscle by the animal, it tends to be tough, dry, and sinewy, so is best when cooked for a long time in moist heat.
A fajita (/ f ə ˈ h iː t ə /; Spanish: ⓘ), in Tex-Mex cuisine, is any stripped grilled meat, optionally served with stripped peppers and onions usually served on a flour or corn tortilla. [2] The term originally referred to skirt steak , the cut of beef first used in the dish. [ 3 ]
Beef consommé. A consommé is made by adding a mixture of ground meats, together with mirepoix (a combination of carrots, celery, and onion), tomatoes, and egg whites into either bouillon or stock. Cartilage and tendons should be left on the meat because of the gelatin they contain, which enhances the mouthfeel of the soup.
Balbacua has numerous variations when it comes to the spices and secondary ingredients used. A common aspect of the dish, however, is the use of collagen-rich parts of beef, including oxtail, skin, knuckles, and other cartilaginous beef cuts in addition to regular beef cuts.
Machaca Spanish: ⓘ is a traditionally dried meat, usually spiced beef or pork, that is rehydrated and then used in popular local cuisine in Northern Mexico and the Southwestern United States. It is also readily available in many groceries and supermarkets in these areas.
Picadillo (Spanish pronunciation: [pikaˈðiʝo], "mince") is a traditional dish in many Latin American countries including Mexico and Cuba, as well as the Philippines. It is made with ground meat (most commonly beef ), tomatoes ( tomato sauce may be used as a substitute), and also raisins, olives, and other ingredients that vary by region.