Baka Tim or Beef Pata Tim (Beef in Sweet-Savory Sauce) for December Kulinarya Challenge

For foodies and people who love food, cooking, eating and everything in between (you are right, the one after eating is usually not well loved :)), one Christmas tradition that excites me the most is the Noche Buena. The customary dinner or feast shared by and between the whole family on Christmas Eve …… usually right after attending the midnight or late evening Christmas Eve Mass called Misa De Gallo.

Keeping up with that tradition, Joy of Gastronomy by Joy and She of Señorita Sisa’s Blog of the Kulinarya Cooking Club (KCC) chose the theme Noche Buena (of course) for our December Challenge where participating members will prepare one dish of their choice. Something that they intend to become part of their family’s Noche Buena come Christmas Night.

Since I decided to dwell on the centerpiece of the Noche Buena which is usually accorded to the magnificent ham or the all-time Filipino favorite fried or roast whole chicken or the pricey roast pig, I decided to make a new dish that could be placed at the center table with all pride and glory comparable to that of the three mentioned main dishes but characterize by a fresh idea, easy preparation and relative affordability. Here comes my version of “pata tim” prepared using a slab of beef instead of the usual pork knuckle – the “baka tim”. :-)

Although the dish may appear difficult to prepare, it is actually easy and simpler than most of us thinks. Since the preparation involves a slow cooking process (which brings out the rich and robust flavor), I usually have lots of time watching CSI or NCIS or Criminal Minds while waiting for the meat to gradually tenderize. An occasional peeking just to flip the meat over for uniform cooking and ensure that broth won’t dry out are all we need which of course could be safely done in between commercials.

To prepare, I purchased a one-kilo slab of beef that is not lean. :-). Well, I simply mean a section of the meat bearing some fat, ligaments, tendons and cartilage. This is one tough meat yes but full of flavor. And since it will undergo a long slow cooking anyway, until the grains basically fall off, this is the type of cut I need for the dish.

The other ingredients needed are as follows: ½ cup brown sugar, ¼ cup soy sauce, 3 tbsp oyster sauce, 3 tbsp rice vinegar, 2 pcs small onions, peeled and halved, 1 thumb-sized ginger, peeled and lightly crushed, 6 gloves garlic, crushed, 2 small pcs star anise, 2 small pcs (or 1 large pc) bay leaves (“laurel”), 1 tsp salt, 1 tbsp white sugar and importantly, 1 tsp Sichuan peppercorn.

Additionally, we need about 3 cups broth for the simmering and 1 tsp sesame oil to finish the sauce up.

The first step is to dry toast the Sichuan peppercorn for a minute in a small pan then grind using mortar and pestle.

In a thick pot or casserole, place the slab of beef and add in onions, garlic, ginger, bay leaves, star anise, ground Sichuan peppercorn and half of the salt.

In a mixing bowl combine about 3 cups broth, brown sugar, soy sauce, oyster sauce and rice vinegar. Stir until the sugar dissolves. Pour this mixture to the beef in the pot and commence cooking over medium heat. Once the liquid boils, lower the heat to lowest setting possible while maintaining the liquid to a point still gurgling.

Continue simmering. Flip the meat over every 30 minutes to assure uniform cooking. Don’t let the liquid dry up. If necessary, add hot water 1 cup at a time. Simmer until beef is very tender and sauce is reduced.

Take the whole meat out and strain the remaining sauce. Discard bay leaves, ginger and star anise. Using the back of a spoon, mash the soft garlic and onions and combine this with the sauce to thicken it. Heat the sauce up on low, taste and adjust the seasoning by adding salt and/or white sugar as necessary.

Finally, add the meat back to the sauce and simmer for a couple of minutes more. Slather the sauce to coat the meat. Finish it up with splash of about a teaspoon of sesame oil.

In a large platter, arrange the meat at the center. If you like, you can slice the meat crosswise for easy serving. Pour the sauce over and serve immediately.

Tender, juicy, tasty and flavorful, this is a fine Noche Buena fare for me. Of course, this should go with some other family favorites such as crispy “pata”, grilled fish and meat, “pancit bihon”, fried chicken, spaghetti, pork & chicken barbeque, banana cake, “leche” flan, “kutsinta” and lots of macaroni and fruit salads.

Don’t be astonished; this list is good for one week. Lol.

To see what my fellow Kulinaryans have been contemplating for their Noche Buena, please check out their entries for this month’s challenge.

Enjoy the holiday season! Eat more but take time to work out. Take it from me. I’m very successful with the first part …… that’s all …… what second part? c“,)