Braised Beef Shank with Saffron Risotto

I wanted to cook beef. Most main recipes I posted here are either chicken or fish. So I searched through a couple of cookbooks and found out this braised veal shank recipe. I liked the simplicity of the dish, but the million dollar question was...Where do I get veal shank? Veal is not very common in most supermarkets or grocery stores here. I knew then that I had to tweak the recipe so I settled for cheap beef shanks. I added a few ingredients other than those mentioned in the cookbook and here is the product.

First you need to brown 4-5 pcs of beef shank (about 1.5 kg) in 2 tablespoons of butter in a large pan. Then arrange the meat in such a way that marrows will not fall off once cooked. Pour a cup of white wine then simmer for 10 minutes over medium fire.

Add 1.5 cups of chopped tomatoes (seeds removed), salt and pepper, 1 teaspoon each of thyme and paprika, and 1 cup of stock. Simmer over low fire for 1.5 to 2 hours, covering the pan during the first hour. Cook the shanks until tender but not breakable. (Should your stock dry up, add 1/4 cup more at a time until the meat is cooked)

Then we prepare the gremolata. All you need to do is crush 2 gloves of garlic, combine it with a handful of chopped parsley and lemon rind (about half of the lemon). Mix well together then place on top of the shank.

As for the saffron risotto, add 2/3 teaspoon of saffron powder to 1 liter of simmering stock (Should you like a bolder color like what I did, add more saffron about 1.5 teaspoon). Check my risotto recipe here. You may opt to add less parmesan cheese or none at all (But it's better with cheese).

Happy eating!

I'm on Twitter @imavjavier

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Sweet Pork Loin with Beer Pineapple Sauce

I've tried using alcoholic beverage in some of my dishes. But I've always limited myself to wine. So now I thought of trying beer. And what better protein to pair it with than pork!

Filipinos love these two. When there's pork, there's beer. So then I decided to put them together in one simple dish.

First you have to soak two teaspoons of annatto (achuete) in 1/4 cup warm water. Let it stay there until the water cools. Once ready, pour it in a container, mixing two heaping tablespoons of brown sugar, one teaspoon whole black peppercorns, two small bay leaves, one teaspoon crushed garlic, tarragon and salt. Marinate two pork loins (about 400 grams, not thicker than half inch, skin removed) in this mixture for not less than 24 hours.

After 24 hours...

Drain the liquid from all the spices keeping the marinade aside. Coat a pan with two tablespoons of olive oil and heat over medium fire. Fry each side of the pork for about two minutes or until cook. Set aside and let rest.

Sauté 1/4 cup of minced white onion in two tablespoons butter. Cook the onion well. Pour in the marinade, increase the fire and quickly boil for three minutes. Pour in 1/2 cup each of pineapple juice and beer. Simmer for five more minutes. Then strain the mixture from solids. Once done, simmer the mixture again until thick.

Slice the pork into about half an inch and then pour the sauce.

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Mediterranean-Style Salad with Yogurt Dressing and Spicy Grilled Chicken

Eating out or calling a delivery hotline is always tempting especially for those who come home uber exhausted from work. We actually see this situation on TV every single day. But what many do not know is that there's pleasure in cooking your own food. It makes you creative. It allows you to spend some time with yourself or a loved one. It gives you a sense of accomplishment and pride.

Now here's something very quick for those who say they don't have time to cook. It'll take you not more than 10 minutes to create this healthy, simple and satisfying meal.

Cut some romaine lettuce (about 400 grams) into not more than 1 inch wide. Toss in black olives, capers, sun-dried tomatoes, capers and feta cheese.

In a separate bowl, mix together 1 tablespoon of olive oil, 3 tablespoons of plain yogurt, add salt and pepper to taste. Pour the dressing into your veggies and toss thoroughly.

For the protein, rub 2 pcs of chicken breasts with 1 teaspoon crushed garlic, 1 teaspoon each of chili powder, paprika and cayenne powder. Add a few dash of salt, pepper and dried thyme.

Coat a pan with olive oil and heat over medium fire. Fry each side of the meat for about two minutes. Let it rest for about five minutes before slicing.

Happy eating!

I'm on Twitter @imavjavier

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