How To Cook Best Beef Salpicao
Best Beef Salpicao - After doing some research on the origin of this dish, it seems that the trail that I am following lead me nowhere. The next famous salpicao outside of the Philippines can be found in Portugal. The name of the dish is spelled as salpicão and it is a type of sausage that uses different kinds of meat. It also looks very different from the Philippine salpicao dish. I guess that I need to dig deeper into this matter unless some of you know something about it. You could always inform us by placing a comment.
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| Best Beef Salpicao |
Beef Salpicao is a dish composed of cubed beef sirloin or tenderloin, lots of minced garlic, Worcestershire sauce, olive oil, and some liquid seasoning (the seasoning can either be oyster sauce or soy sauce – but I think using oyster sauce is better). This could be mistaken as cubed garlic steak because of the very close resemblance (it also resembles the steak used in Chipotle’s Steak Burrito minus the garlic).
Beef salpicao is one of those dishes that always hits home for me. Take some good quality meat, salt it with some soy sauce and then finish it off with strong garlic. It is a typical filipino dish, however it has so many variations, it’s hard to keep track of all of them. As i’ve said before, traditional cooking is not about having one mother recipe and then following that to the bone. I guess that can only be the case with recipes that are known to have been created by one cook only (like a Caesar’s Salad for example). However with recipes that just came to be (most Filipino dishes), the most important part is to get the flavours right and then the technique or intricacies are yours to play with. Look at what the Australian’s are doing; using fresh ingredients with certain techniques and flavours, which they coin as Australian cuisine. From that point on the possibilites are endless. I believe that Filipino food is an assembly and interaction of flavours, the rest is up to your interpretation. So here is my take on a simple Salpicao.
Best Beef Salpicao Time And Duration
Prep time 40 mins Cook time 30 mins Total time 1 hour 10 mins
Prep time 40 mins Cook time 30 mins Total time 1 hour 10 mins
Best Beef Salpicao Ingredients
- 1 1/2 lbs beef sirloin (or tenderloin), cubed
- 3 tablespoons garlic, minced
- 1 teaspoon salt
- 1/8 cup butter
- 3 tablespoons olive oil
- 1/2 teaspoon ground black pepper
- 5 tablespoons Worcestershire Sauce
- 2 tablespoons oyster sauce
It is important to use the tenderest part of the cow when cooking this dish. Since searing the meat until it dries up does not take that long, there wouldn’t be enough time to tenderize the meat that you are cooking. I highly recommend using beef tenderloin or sirloin for this recipe.
Best Beef Salpicao Steps And Method For Cooking.
- Combine the beef, salt, pepper, and garlic then mix well. Let stand for 10 minutes.
- Add the olive oil and marinate for at least 30 minutes.
- Apply high heat on a pan then put-in the combined ingredients once the pan is hot enough.
- Sear the beef until the color of the outer part turns brown. Try to toss the beef while searing so that all sides are uniformly cooked.
- Add the oyster sauce and Worcestershire sauce and continue tossing until the liquid dries up.
- Put-in the butter and cook for 2 to 3 minutes more.
- Transfer to a serving plate.
Best Beef Salpicao Additional Trivia
is a traditional Portuguese sausage. It is smoked, light brown in color, cylindrical in shape, about 15 cm (6 in.) in length. It is made with beef and loin of pork, flavored with salt, white or red wine, garlic, and sweet or spicy paprika. The casing is a thick intestine of a pig, shaped in a straight form. After being hung within the casing, the meat is aged for 8 days, to improve the taste.
It is a popular enchido in the region of Trás-os-Montes, with records of their production dating from the eighteenth century.
It can be eaten sliced, either thick or thin, with bread.
Note that in Brazil the name Salpicao is used with an entirely different meaning, meaning a salad containing beef, chicken, or turkey and a variety of vegetables.
It was a challenge finding the history of this dish, I still don’t know where in the Philippines it first appeared but I did discover two things which may help explain the “salpicao” part of its name. First, salpicado is a Spanish word which means “spattered with” (thank you, Clair). Considering that the Philippines was a Spanish colony for over four centuries, “salpicao” just might be a derivative of salpicado. Second, farther search led me to references to salpicao as a Brazilian word. I found a Brazilian-English translator which says that salpicao means “dotty” in English.
I figure that “spattered with” and “dotty” might just refer to the gazillion bits of garlic in beef salpicao. Maybe. Perhaps. Arguable. Debatable. What isn’t in doubt is how delicious beef salpicao is. Tender and juicy beef cubes that are salty and subtly sweet and boldly smelling and tasting of garlic. The way the meat tastes and smells, you’d think it has been flavored by a hundred spices. But beef salpicao has very few ingredients! The simplicity in the preparation and the startling deep flavors… it’s just the perfect main dish for a party. You can even serve it as a cocktail food! Place in a platter, hand out small forks and voila!
Source Recipe: Salpicao