If you don’t want your beef salpicao to be chewy, you’ve got to have the choicest cut and this has to be a very quick stir-fried dish. On my end, no matter how ‘quick’ I do it, my beef always end up chewy. That’s the reason why I decided to use the slow cooker for this dish. It makes the beef tender, whatever the cut they used for selling this in Rustan’s. I prefer mine garlicky.
Ingredients:
1 kilo salpicao cut beef
Marinated for a minimum of 2 hours in:
salt and pepper to taste
¼ cup Worcestershire sauce
¼ cup soy sauce
2 heads garlic, peeled and minced
¼ cup water
Cooked in:
2 tablespoons butter
Optional:
1 tablespoon olive oil —> if you will cook this on the stove and not via slow cooker
1 teaspoon sugar —> to be added to the marinade
¼ teaspoon red chili pepper flakes —> to be added to the marinade
2 cans mushroom [I use 1 button and 1 shitake], fresh would be better – drained and cooked in butter to be added to the dish just before serving.
Instructions:
- Place marinated meat including the marinade, and your chosen optional ingredients in the slow cooker. Cook on high for 4 hours or low for 7 hours.
- 30 mins before serving, saute the mushroom in butter and garlic. Once cooked, you can add it to the salpicao in the slow cooker.
So. Much. Butter.
Notes:
- I learned that searing the beef before dumping it into the slow cooker seals in the flavor.
- If you don’t have a slow cooker but would want tender meat, try replacing it with 1 kilo lomo [or pork tenderloin].
- Knorr Seasoning. I noticed that most restaurants use it instead of Worcestershire sauce.
- You can add a little flour and butter (2 tbsp butter and 2 tbsp flour ), cook till brown and add to the sauce to thicken it if you wish.
- I keep emphasizing this – tastes better when the mushrooms are fresh, not canned.
Salpicao with garlic-shitake-mushroom fried rice.
