Sunday, December 18, 2011
Baka Tim or Beef Pata Tim (Beef in Sweet-Savory Sauce) for December Kulinarya Challenge
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”. :-)
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.
Additionally, we need about 3 cups broth for the simmering and 1 tsp sesame oil to finish the sauce up.
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.
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“,)