Beef salpicao, also known as Filipino stewed meat, is an iconic Filipino food that has its roots from the Spanish colonial period when Spaniards introduced this dish to the Philippines.
It was originally called “sopa de carne” (meat soup) but later on evolved into what we know today.
What Is The Origin Of Beef Salpicao?
Beef salpicao originated from Spain where it became popular among the locals because they found it easy to prepare.
The dish was first brought by the Spaniards to the Philippines during their colonization efforts.
As time passed, the recipe for beef salpicao underwent many changes until eventually becoming what we see today.
The original beef salpicao recipe
In the early days, the basic components of beef salpicao were salt, vinegar, water, sugar, and olive oil.
This mixture would be poured over sliced pieces of beef, seasoned with pepper, onion, and garlic.
After letting the meat soak up all the flavors overnight, the next day, the beef would be cooked at low heat until tender.
As more people started getting accustomed to beef salpicao, other additions were added to the basic formula such as lemons, tomatoes, bay leaves, cinnamon sticks, cloves, peppercorns, and so much more.
Eventually, the beef salpicao recipe went through several iterations before becoming what we now call modern beef salpicao.
Modern-day beef salpicao recipes
These days, you can find different variations of beef salpicao around the country.
Here are some common ones:
- Filipino beef salpicao – This version uses only beef fillet which is marinated in soy sauce, lemon juice, white wine vinegar, brown sugar, black pepper, star anise, ginger, clove, and coriander seed.
- Other than the beef, this version adds carrots, cabbage, bell peppers, onions, potatoes, mushrooms, green beans, spinach, and corn kernels.
- Then, after cooking everything together, it gets topped off with chopped parsley, crushed red pepper flakes, and calamansi lime juice.
- Bicolano beef salpicao – This variation comes out of Bicol region of Luzon Island.
- In this recipe, beef fillets are braised in coconut milk along with vegetables like eggplant, pumpkin, and sweet potato.
- To finish things off, there are shredded radish greens, fried shallots, and minced garlic.
- You could add fish sauce or kalamansi limes if you want your dish to have a tangier flavor profile.
- Pampanga beef salpicao – Pampangos use the same ingredients as bicolanos do, except instead of using coconut milk, pamangkadawg (a variant of monggo), palm kernel flour, and pork fat are used.
- Instead of adding radish greens, this recipe calls for grated Chinese celery root.
- There’s no need to add any additional seasonings since the natural sweetness of the veggies will balance out the strong taste of the pork.
- Manila beef salpicao – This is another version that uses the same base ingredients as the previous two versions.
- But instead of being prepared in liquid form, Manila style beef salpicao involves cubing the beef and simmering them in a thickened stock containing tomato paste, rice flour, and meat broth powder.
- Some say that this type of preparation gives the beef salpicao a sweeter taste while others prefer not to dilute the flavor with extra ingredients.
You can easily make these dishes at home just by following the instructions provided below.
What Are The Traditional Ingredients Used In Beef Salpicao?
The original version of beef salpicao uses beef bones or stock cubes as the base of the stewing liquid.
The main ingredient is usually beef, which is then slow cooked until tender before being served.
Other than beef, other meats like chicken, pork, and seafood can be added depending on the preference of the cook.
- Garlic – Garlic adds flavor and fragrance to any dish.
- To make sure your beef salpicao tastes good, you should add at least 2 cloves of minced garlic per serving.
- Onion – Onions give depth of flavor to your beef salpicao by adding sweetness and bitterness.
- If you use them whole, they will take longer to cook compared to chopped onions.
- You can either brown diced onion first then add it to the pot or just sautee them together.
- Soy Sauce – Soy sauce gives beef salpicao depth of flavor as well as enhances umami taste, making it more savory.
- You can substitute regular soy sauce if you want a less salty beef salpicao.
- Lemon Juice – Lemon juice brightens up the color of beef salpicao and makes it look appetizing.
- Adding fresh squeezed lemon juice instead of using bottled lemon juice will enhance the overall taste of the dish.
There are many variations of beef salpicao recipes out there.
Some cooks add tomatoes while others prefer not to do so.
However, these are the five most common ingredients used in beef salpicao because they have been proven to work best.
What Is The Cooking Method For Beef Salpicao?
The most common way of preparing beef salpicao is by simmering pieces of lean beef seasoned with salt, sugar, black pepper, vinegar, and onion in water or tomato-based broth until tender then adding crushed garlic cloves, soy sauce, and lemon grass.
The mixture will be cooked further until thickened and served with white rice and vegetables such as cabbage, carrots, and bell peppers.
This is how you make beef salpicao using your slow cooker:
- Heat up 1 cup of oil in a pot over medium heat.
- Add 2 pounds of bone-in chuck roast, 4 large shallots, 5 cloves minced garlic, ½ teaspoon of ground ginger, ¼ teaspoon of red chili flakes, and 1 tablespoon of sambal oelek seasoning mix.
- Saute until browned, about 10 minutes.
- Transfer all the contents to a 6 quart slow cooker set at low heat.
- Cover and let cook for 8 hours or overnight.
- After 8 hours, add chopped tomatoes, lemongrass, and broth.
- Cook covered for another hour or until the beef falls apart easily.
- Serve with white rice and veggies like cabbage, carrots, and bell peppers.
If you want to learn more about other ways of making beef salpicao, here’s a great article detailing everything there is to know about this Filipino classic!
How Long Does It Take To Cook Beef Salpicao?
The time required to cook beef salpicao depends on how you want your meal cooked.
If you prefer it medium-rare or well done, then you need to allow at least four hours in total.
However, if you like it rare, then two hours would be enough.
The most important thing here is not allowing the beef salpicao to get overcooked.
As such, always check the internal temperature using a thermometer before serving.
1 hour
- Add the onions, carrots, bell pepper, celery stalks, ginger root, bay leaves, and salt to the stockpot.
- Cook over low heat until the vegetables soften up and become translucent.
- Meanwhile, add the ground beef to the pot and brown it all over.
- Once the beef starts turning golden brown, remove it from the pan.
40 minutes
- Return the beef back to the pot along with the water, tomato paste, coconut milk, ketchup, sugar, lemongrass, and black peppercorns.
- Cover the pot and let simmer for one hour.
30 minutes
- After 30 minutes, stir in the cornstarch mixture and mix thoroughly.
- Add the spinach, stirring constantly until wilted.
- Remove the cornstarch mixture from the pot once smooth.
- Continue to boil the stew another 10 minutes so that the gravy thickens slightly.
- Serve hot alongside rice and steamed white cabbage.
What Are The Health Benefits Of Beef Salpicao?
The ingredients used in making beef salpicao have been reported to be beneficial for our overall well-being.
Some of these include anti-inflammatory properties, antioxidant potential, and immunity boosting capabilities.
- Inflammation reduction: The main ingredient of beef salpicao — garlic — is a powerful natural antibiotic that can help reduce inflammation in your body.
- Garlic contains sulfur compounds which are able to fight off bacteria and fungi.
- These sulfur compounds prevent bacterial growth by interfering with their ability to produce energy from sugar molecules.
- Antioxidant potential: Beef salpicao is rich in antioxidants like vitamin B12, iron, zinc, copper, manganese, selenium, and phosphorus.
- Antioxidants can counteract free radicals and protect us against diseases caused by oxidative stress such as cancer or heart disease.
- Free radicals are unstable oxygen atoms that cause damage to cells and tissues in the human body.
- Immunity boost: Another key component of beef salpicao is the inclusion of lemons.
- Lemons contain citric acid which helps increase blood circulation.
- When you have more blood flowing through your veins, it means that there will be less chances of clots forming inside them.
- Clotting is one way of causing blockages in arteries that lead to cardiovascular diseases.
- Therefore, having some lemons in your diet prevents this kind of event from happening.
Healthy beef salpicao recipes
If you want to try out different ways of cooking beef salpicao, here are some healthy recipes for you to consider:
1.Beef salpicao with noodles
This simple yet delicious beef salpicao includes spaghetti squash instead of rice.
Spaghetti squash is not only easy to prepare but also nutritious because it contains high levels of fiber and low glycemic index carbohydrates.
You can find this recipe at Food52.
2.Beef salpicao with potatoes
Another option for those who don’t eat rice is to replace the noodles with boiled potatoes.
This version of beef salpicao comes together fast, and it tastes amazing! This recipe can be found at Epicurious.
3.Beef salpicao with cabbage
You might think that adding vegetables to your meals would make it difficult for you to get enough nutrients since they tend to absorb most of the available vitamins and minerals.
However, you should still give vegetables a chance to show their worth because they do provide important nutrients that cannot be replaced easily.
To make sure your vegetable intake stays consistent, try this tasty beef salpicao recipe from Simple Eats.
The combination of red bell pepper, spinach, and carrots add flavor while giving you adequate amounts of calcium, folate, potassium, and Vitamin A.
What Are The Possible Side Effects Of Beef Salpicao?
The first thing you need to consider before making beef salpicao is whether or not it can be prepared safely for those who have certain food sensitivities.
The most important allergens in the preparation of beef salpicao include wheat, egg, milk, fish, shrimp, and shellfish.
However, even if you don’t have any food allergy issues, there could still be other factors affecting your ability to prepare beef salpicao successfully.
For instance, if you’re pregnant, breastfeeding, or suffering from heart disease, then you should consult your doctor regarding the safety of consuming beef salpicao.
Another factor worth considering is your level of fitness.
If you’ve been out of shape lately due to illness or injury, make sure to consult your physician before preparing this meal so you won’t end up harming yourself by overdoing it.
What Are The Common Allergies Associated With Beef Salpicao?
The most common allergy related to beef salpicao is cow’s milk protein intolerance.
Other allergens can include wheat gluten, eggs, peanuts, sesame seeds, fish, shellfish, tree nuts, soy products such as tofu or tempeh, and other legumes like lentils and beans.
Because it contains so many different ingredients, there may be some cross-contamination between these items in your diet.
If you have one of these allergies, make sure not to eat any foods containing those specific ingredients for at least 4 hours prior to consuming beef salpicao.
You should also avoid eating anything else until you are done with the meal.
If you want to ensure that you don’t fall victim to any food poisoning due to contaminated food, always cook beef salpicao thoroughly before serving it to others.
The best way to do this is by cooking it over high heat for about 20 minutes or longer depending on how much time you have available.
After the initial 10 minutes, turn down the flame to medium heat while continuing to stir the contents regularly.
Another thing to consider is whether or not the person preparing the dish will be able to handle raw meats.
Because of the risk of contamination, it would be better if someone who doesn’t live with you prepares the dish.
But even then, please ask them to wear gloves while handling the meat!
What Are The Nutritional Values Of Beef Salpicao?
According to the USDA database, beef salpicao contains high levels of protein and low amounts of fat, carbohydrates, sodium, and cholesterol.
The average amount of calories in one serving is around 518 kcal or 2360 kJ.
The amino acid profile of beef salpicao shows high contents of leucine, lysine, threonine, valine, methionine, phenylalanine, and tryptophan.
These essential amino acids can be found in foods like beans, nuts, seeds, eggs, dairy products, poultry, fish, and red meats.
However, there are some limitations to consider before you cook beef salpicao.
First of all, it should not contain any bones and should have at least 2% leanness.
You may use other cuts of meat such as pork belly, chicken thighs, and even ground beef instead if you prefer.
Another thing to keep in mind is that because beef salpicao has relatively lower water content compared to other types of proteins, it tends to dry out quickly once cooked.
Lastly, since beef salpicao contains large quantities of sodium, people who suffer from hypertension might want to avoid eating it regularly.
If you do decide to eat beef salpicao, then make sure you add salt judiciously.
What Are The Serving Suggestions For Beef Salpicao?
The traditional way of preparing beef salpicao is by simmering it in stock or water until tender.
The key to good beef salpicao is to cook it long enough so that the meat becomes very soft while still retaining some bite.
This means cooking beef salpicao for around three hours at low heat.
Some people prefer to add salt during the initial stages of the process because they believe that it helps retain the flavor of the meat better.
However, there are those who prefer not to add any salt since they think that adding salt after the cooking process will ruin the taste of the meat.
When making beef salpicao, you can choose to use either boneless short rib or brisket.
You may decide to braise the meat using different types of sauces such as tomato-based, coconut milk based, vinegar based, etc.
The most common type of beef salpicao is prepared without any sauce and served plain.
Aside from steaming, pan frying, sautéing, broiling, grilling, barbecuing, boiling, and baking, one other method of preparation for beef salpicao is deep-frying.
Deep-fried beef salpicao usually contains more oil than regular beef salpicao.
For best results, make sure you let the beef sit out before dipping it into the batter.
Here are 10 things you need to know about beef salpicao.
- There are two ways of cooking beef salpicao – braised and stewed.
- Braising uses less liquid compared to stewing which requires more liquid.
- Braised beef salpicao should be cooked for 3 to 4 hours.
- Stewed beef salpicao should be simmered for 6 to 7 hours.
- You can prepare beef salpicao using beef short ribs or beef brisket.
- Both cuts have their pros and cons.
- Short ribs tend to give off more fat whereas briskets do not contain much fat.
- If you want to add salt to your beef salpicao, start by applying generous amounts of salt at the beginning of the cooking process.
- Once the meat starts to turn brown, reduce the amount of salt added.
- Beef salpicao comes in many forms including stewed, braised, braised with tomato, stewed with coconut milk, stewed with vinegar, and stewed with sour orange.
- One way of preparing beef salpicao is to serve it raw.
- Another popular way is to grill it first, then fry it afterward.
- To enhance the flavor of your beef salpicao, you can add onions, garlic, lemongrass, ginger root, green chilies, and galangal root.
- For every 5 pounds of beef, you can get 2 cups of beef broth.
- Make sure to strain the excess grease from the broth before adding back to the pot.
- For every cup of beef broth, add 1 teaspoon of black pepper powder, ½ tablespoon of ground white peppercorn, ¼teaspoon of paprika, 1/8teaspoon of crushed red chili flakes, and 1/8teaspoon of cayenne pepper.
- Make sure to season the beef properly before cooking.
- Seasoning the meat ensures that it does not stick to the bottom of the pot and burns easily.
- Add fresh herbs like parsley, basil, coriander leaves, mint leaves, bay leaf, and thyme sprigs.
10
The main ingredients of beef salpicao include beef tenderloin, onions, carrots, tomatoes, bell peppers, leeks, potatoes, celery, garlic, bay leaves, salt, and pepper.
The vegetables used in this dish help to retain moisture in the beef while adding flavor.
Other spices such as cinnamon, nutmeg, cloves, cumin, coriander seeds, fennel seeds, cardamom pods, and mustard seeds can be added depending on your preference.
Although it may seem like an easy-to-make meal, there’s a lot of steps involved in making beef salpicao.
You have to first marinate the beef overnight or at least 4 hours before cooking it.
The next day you will cook the beef until medium rare.
After that, you add more vegetables and seasonings along with water, stock, and coconut milk.
Once cooked, pour all the liquid out and then simmer the remaining mixture until thickened.
Finally, serve with rice and other accompaniments.
Equipment
- 1 Pan
- 1 Mortar
- 1 Pestle
Ingredients
- 1 ½ lbs. beef tenderloin cubed
- 1 head garlic
- 1 teaspoon salt
- 3 tablespoons butter
- ¼ cup olive oil
- ½ teaspoon ground black pepper
- 5 tablespoons Worcestershire Sauce
- 2 tablespoons oyster sauce
Instructions
- Using a mortar and pestle, pound the garlic.
- In a pan, combine the garlic and olive oil. Turn on your stove and adjust the heat to low to medium. Cook, stirring constantly, until the garlic turns golden brown.
- Remove the fried garlic and oil from the pan and set them aside. Place aside.
- Combine the beef, salt, ground black pepper, olive oil, and Worcestershire sauce in a mixing bowl. Combine thoroughly. Allow it to sit for 10 minutes.
- Warm up a clean pan. Sear the marinated beef in a hot pan until the sides are browned.
- Add oyster sauce and butter to taste. Remaining butter should be saved for later use. Cook for another 3 minutes.
- Combine the remaining butter, fried garlic, and parsley in a mixing bowl. Cook until the liquid has completely evaporated.
- Place on a serving plate. Serve over rice. Please share and enjoy!
Video
Nutrition
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