Delicious!!! This was a great discovery for Marketman! I had never heard of kalitiran and never cooked it, at least not in this cut, before. I wasnâ€™t aware of any specific recipes for this cut of meat so I decided to try and â€œinventâ€ oneâ€¦which I have to admit is not really an invention at allâ€¦I figured the meat was like osso buco without the bone. It would probably benefit from a slow braise in a rich sauce. So I essentially did a Milanese type sauce, braised the kalitiran for just over an hour and we had this spectacular rich, tasty, utterly soft dish that fed 5-6 hungry diners for less than PHP350 in total cost. At PHP55 a serving, it cost half as much as a BigMac and served with rice or bread and a salad, it was a PERFECT mealâ€¦ luxury on a budget, donâ€™t you love it?
Use about Â¾ to 1 kilo of sliced kalitiran. Heat up a nice hefty enameled dutch oven or stew pot and add a little olive oil. When the oil is hot, briefly dust the beef pieces in a mixture of flour with salt and pepper and brown the beef pieces. Do not dust the beef with flour in advance, do it just before browningâ€¦ remove browned pieces and set aside on a plate. When all the pieces are done, add a little more olive oil if the pan is too dry, and sautÃ© chopped celery, onions, carrots and eventually garlic until soft. Add about a cup of red wine (we had spectacular leftover wine from a dinner the night before) and de-glaze the pan. Add a can of chopped up Italian whole peeled tomatoes, a cup or two of beef broth, a bay leaf, salt and pepper and some Italian parsley and let mix this all up. Add the beef back in and let this simmer on low heat for about an hour, mixing every so often. I could have added some lemon peel to make it really close to an osso buco but I forgotâ€¦ The result? Super soft meat, a delicious sauce and that characteristic mouthfeel that comes with a slowly cooked stew and where the natural gelatine in the connective tissues creates a great consistency and flavorâ€¦ really good. Great with rice, potatoes or pasta. You must try this recipe when you get a chance!