Beef, corn and cheese bake
November 19, 2009 • Hello. I am currently out of the country and unable to respond to comments and e-mails. Rest assured, however, that future posts have been scheduled so new recipes will go live almost everyday during my absence. I'll be back soon with lots of stories and photos. Ciao for now! ~ ConnieIngredients :
To prepare the beef :
750 gram slab of beef batok (chuck), or choose a less fatty cut if you prefer
1 whole garlic
1 whole onion
peppercorns
salt
To complete the dish :
1/4 c. (or less if you’re using a non-stick pan) of butter or margarine (or whatever low-fat equivalent)
1 large onion, peeled and thinly sliced
2 cans of cream-style corn
1/2 cup of beef broth
chopped parsley
2 cups of grated cheese (you can even choose low-fat cheese)
Cooking procedure :
Place the beef in a large cooking pot and cover with water. Bring to a boil, skimming off scum as it rises. Add the whole garlic, onion and peppercorns. Season with salt. Simmer for about 2 hours or until the beef is tender. Transfer the beef to a plate and cool. To make slicing easier, and to prevent the beef from crumbling, chill the meat for at least an hour.
Slice the beef thinly then cut the slices into bite-size pieces.
Heat the butter or margarine (or substitute) in a saute pan. Add the beef and cook over high heat until lightly browned. Add the onion slices and cook for another 30 seconds. Transfer to a baking dish.
Combine the 2 cans of cream-style corn and dilute with the half cup of broth. Pour over the beef, spreading evenly. Spread the grated cheese on top and sprinkle with parsley.
Bake in a moderately hot oven for 5 to 7 minutes or until the cheese melts.
Serve hot.
[tags]beef+recipe, meat+recipe, baked+beef+and+corn, Recipe, food+blog, Cooking, cooking+blog, Philippines, Filipina[/tags]
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That looks yummy, Connie. I don’t know if I want it on rice or shredded hash brown potatoes. I’m serving this for dinner tomorrow, for sure. Thanks!!
It looks nice and simple; nothing wrong with that!
This looked so delicious that I had to back-track for your recipe. I’m going to try it this evening. The cream-style corn is the way I’m going to go! I hope it’s as simple as it sounds.
Hi! your recipes are good and i also did this recipe of yours and it was a hit to my children because it has a sweet aftertaste of corn.
More power to you!
hi connie! we dont seem to have the cream style corn, could u recommend a substitute?
thanks!
1 cup of corn kernels and 1 c. of cream, sour cream or yogurt.
hi connie! thanks so much for reply so fast. i was alrdy thinking of an alternative hehehe!
thanks again!