19 Mar2007

kalitiranstew1

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 wasn’t aware of any specific recipes for this cut of meat so I decided to try and “invent” one…which I have to admit is not really an invention at all…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 meal… luxury on a budget, don’t you love it?

Use about ¾ 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 kalitiranstew2mixture of flour with salt and pepper and brown the beef pieces. Do not dust the beef with flour in advance, do it just before browning… 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 sauté 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 forgot… 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 flavor… really good. Great with rice, potatoes or pasta. You must try this recipe when you get a chance!

 

COMMENTS:

  1. kaye says:

    i’ve been seeing this type of beef cut at the grocery.. monterey do sell them for around 200-250 if i remember correctly.. i was told by my aunt that it is what she sometimes use for caldereta and nilaga since it gives a nice flavor due to the ligaments/tendon… i would also try your recipe.. i am already drooling at the thick sauce…

    Mar 19, 2007 | 11:55 pm

     
  2. mar says:

    Kalitiran is great with Beef Pares or Caldereta or Nilagang Baka Sabaw! yum…yum….

    Mar 20, 2007 | 12:19 am

     
  3. joey says:

    Sounds delicious! My grandmother her own tried and true recipe for kalitiran…a beef stew type of dish. So I actually grew up eating this often. Also super good and so so tender. I already have her recipe but haven’t tried it myself yet…must get to that! :)

    Mar 20, 2007 | 12:23 am

     
  4. Chris says:

    Wow, sounds great MM. Haven’t had kalitiran in quite a while. Will have to try this soon. If you’re in the mood for experimentation, try deglazing with balsamic vinegar first, let it reduce until syrupy, then deglaze again with the wine. It’ll give the finished dish a certain depth of flavor that is not vinegary at all.

    Mar 20, 2007 | 1:14 am

     
  5. Mandy says:

    how about doing it ala osso buco, topping the stew with gremolata? that looks delish. parang i can taste what you just cooked.

    chris, what you suggested sounds really good. will give that a try sometime.

    Mar 20, 2007 | 1:29 am

     
  6. trishlovesbread says:

    My mom marinates kalitiran in a soy/mirin/calamansi mixture then she simmers it for a couple of hours or so ’til tender. Finally, the slices are dredged in some cornstarch and fried ’til the outside is crispy but the rest of the meat is super tender. Dipping sauce on the side is japanese rice wine vinegar, soy sauce and scallions. If I remember right, we had it at some restaurant a long time ago and she reconstructed the recipe for us at home. Super good!

    Mar 20, 2007 | 1:46 am

     
  7. trishlovesbread says:

    P.S. Kalitiran is also my mom’s preferred cut for beef estofado. And I’ve never had a better version than hers. :-)

    Mar 20, 2007 | 1:49 am

     
  8. Maria Clara says:

    Sounds fabulous dish. Good choice of cut for slow braising to withstand the long regimen hours of slow cooking to give out its wonder flavor.

    Mar 20, 2007 | 3:33 am

     
  9. corrine says:

    I always buy Kalitiran and makes a stew out of it. really good! May I ask you why you add beef broth? I always thought that it has preservatives (so it must be bad) so what I do is to add warm water to make it soupy.

    Mar 20, 2007 | 7:07 am

     
  10. peterb says:

    Finally you’ve tried Kalitiran. I remember when that topic came up. I also use kalitiran a lot in stews, never tried it with a milanese type of sauce though. I’m sure it’s good!

    Mar 20, 2007 | 8:10 am

     
  11. millet says:

    our favorite way of doing this is very similar to osso buco,up to simmering the beef in the red wine and broth mixture. when the meat is very tender, remove the meat, strain the broth, add some cream of mushroom soup (used to be campbell’s, but the local powdered version in foil packs is more flacorful now- dissolve in water if using this), bring back to the boil, whisk so it does not clump together. when sauce has thickened, put the beef back in, add some sliced mushrooms and heat through. add about a tablespoon of butter to finish the sauce. sarap!

    Mar 20, 2007 | 8:26 am

     
  12. CecileJ says:

    Same here. My Ma’s estofado using a whole kalitiran is tops! She slices it lang after it has cooked and cooled. Seved with fried potato n fried saba banana cubes. Mmmmm!!!

    Mar 20, 2007 | 8:27 am

     
  13. lee says:

    Litid is typical pulutan fare, di bagay sa beer, mas bagay sa rice. haha

    Mar 20, 2007 | 9:12 am

     
  14. ShoppaHolique says:

    I love the title… shin-shank redemption hahaha

    it looks yummy too… i love a rich stew with lots of those jelly stuff (are those tendons?)

    Mar 20, 2007 | 10:45 am

     
  15. jo says:

    Well, I’ll be damned. Did I say you were good? Shoot, you’re a Rembrandt!

    -Red
    Shawshank Redemption

    Mar 20, 2007 | 3:16 pm

     
  16. Lani says:

    I tried Connie Veneracion’s beef sarciado using kalitiran, super sarap talaga.

    Mar 20, 2007 | 8:33 pm

     
  17. kaye says:

    yey!! the site is working A-ok na!! the posts appear all at the same time na.. no need to hold down and scroll the wheel of the mouse slowly to be able read the posts!! great job MM!!

    Mar 21, 2007 | 2:39 am

     
  18. academic foodie says:

    All I can say is… excellent title for the post! Love the allusion!

    Mar 22, 2007 | 7:11 pm

     
  19. susan says:

    yum! nakakagutom na pic ito!makapagluto nga nito!

    Feb 25, 2009 | 7:29 pm

     
 

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