Beef Lugaw
3 people added this to their Recipe Box
This recipe makes 8 servings
Nutritional Info |
|
|---|---|
| Per each of 8 servings: about | - |
| cal | 383383 cal |
| pro | 28 g28g pro |
| total fat | 19 g19g total fat |
| sat. fat | 7 g7g sat. fat |
| carb | 23 g23g carb |
| fibre | 1 g1g fibre |
| chol | 71 mg71mg chol |
| sodium | 1,592 mg1,592mg sodium |
| potassium | 928 mg928mg potassium |
| % RDI: | - |
| calcium | 44 calcium |
| iron | 2121 iron |
| vit A | 11 vit A |
| vit C | 33 vit C |
| folate | 99 folate |
- Preparation time: 10 minutes Stand: 15 minutes
- Cook time : 4-1/4 hours
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.
Ingredients
- 2 lb beef brisket 2 lb beef brisket
- 2 lb beef soup bones 2 lb beef soup bones
- 2-1/2 cups chopped onions 2-1/2 cups chopped onions
- 1 cup coarsely chopped fresh parsley 1 cup coarsely chopped fresh parsley
- 3 slices gingerroot 3 slices gingerroot
- 1 tbsp crushed black peppercorns 1 tbsp crushed black peppercorns
- 2 tsp salt 2 tsp salt
- 7 cloves 7 cloves
- 1 cup long grain rice , (preferably Thai jasmine)1 cup long grain rice, (preferably Thai jasmine)
- 2 tbsp fish sauce 2 tbsp fish sauce
- 5 large cloves garlic 5 large cloves garlic
- 1/4 cup vegetable oil 1/4 cup vegetable oil
- 1/2 cup finely sliced green onions 1/2 cup finely sliced green onions
- sliced Pickled hot peppers sliced Pickled hot peppers
Preparation
Cut brisket into 1-1/2- to 2-inch (4 to 5 cm) chunks. Cover brisket and beef bones in cold water and soak for 15 minutes; drain.
In soup pot, combine brisket, bones, onions, parsley, ginger, peppercorns, salt, cloves and 16 cups (4 L) water; bring to boil, skimming off any foam. Reduce heat to low; cover and simmer for 3 hours.
Remove brisket; set aside. Strain broth to make about 10 cups (2.5 L). Return to clean pot; bring to boil.
Rinse rice in 3 changes of cold water; stir into broth. Add brisket; return to boil. Reduce heat to low and simmer, covered and stirring often, until rice is falling apart, 1 to 1-1/4 hours.
Stir in fish sauce; simmer, uncovered and stirring often, for 5 minutes.
Meanwhile, thinly slice garlic lengthwise; julienne slices lengthwise. In small skillet or saucepan, heat oil over medium-low heat; fry garlic, stirring, until light golden. Drain, reserving oil for another use.
Ladle soup into bowls. Serve with small bowls of garlic, green onions and pickled hot peppers to sprinkle over top.
In soup pot, combine brisket, bones, onions, parsley, ginger, peppercorns, salt, cloves and 16 cups (4 L) water; bring to boil, skimming off any foam. Reduce heat to low; cover and simmer for 3 hours.
Remove brisket; set aside. Strain broth to make about 10 cups (2.5 L). Return to clean pot; bring to boil.
Rinse rice in 3 changes of cold water; stir into broth. Add brisket; return to boil. Reduce heat to low and simmer, covered and stirring often, until rice is falling apart, 1 to 1-1/4 hours.
Stir in fish sauce; simmer, uncovered and stirring often, for 5 minutes.
Meanwhile, thinly slice garlic lengthwise; julienne slices lengthwise. In small skillet or saucepan, heat oil over medium-low heat; fry garlic, stirring, until light golden. Drain, reserving oil for another use.
Ladle soup into bowls. Serve with small bowls of garlic, green onions and pickled hot peppers to sprinkle over top.
Source : Canadian Living Magazine: May 2010
- Keywords : Dinner; Soup; Beef; Rice; Garlic; Green onions; One-Pot; 400 calories;
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