When cold season comes, I remembered my father always have either beef, duck, or chicken stew with a mixture of Chinese herbs (known locally as sibut). By the way, my father is Chinese... He passed away some few years back. I always remember the fun times we had together. How he cared for us. How he enjoyed sharing. Anything he can share to anyone he will. It's comforting to have something that reminds me of him and the good times he has shared with us... So, this simple recipe I will share. This one contains beef.
Ingredients:
1/2 kg Beef Eye, cut into large portions
1 pack Sibut (Chinese Herb Mixture, see picture below)
1/8 tsp. Black Pepper, whole
1 medium Onion (whole, peeled)
3 1/2 cups Water
1 tsp. Minced garlic
1 tsp. Slivers of Fresh Ginger
Iodized salt (to taste)
Cooking Instructions:
Place the beef cuts, whole onion, sibut, black pepper, salt, minced garlic, ginger and water in a suitably sized pressure cooker. Start heating the contents of the pressure cooker over high heat. When the exhaust of the pressure cooker begins to create sound (releasing steam), continue heating under high heat for about 5 minutes. After 5 minutes reduce heat to maintain periodic release of steam in the pressure cooker and cook for 40 minutes. After 40 minutes. Turn off the flame and allow the pressure to subside by gradual cooling (just allow the pressure to subside normally, do not hasten cooling by running cold water over the pressure cooker). Once the pressure subside and it is possible to open the pressure cooker, open and check the saltiness. Adjust if necessary. Serve hot and enjoy...
7 comments:
hi..i love the smell of sibut..but dont really now how to cook it..now i have a recipe-your beefstew with sibut..thanks..i tried cooking once using chicken,the taste is ok but not like the ones that Cinese people do..lol..
i remember a chinese friend of my grandmother use pata de baka..and i love the taste..
what does the herbs in sibut has?my family slept the whole afternoon after a sibut lunch..hahaha..
tita
Hi I am sandra, i want toknow if sibut soup is safe for pregnant mother? Thank you.
Hi is it possible to put bokdi (tenga ng daga: a kind of mushroom) in the soup or would it taste different?
I think it would be possible to include auriculata mushroom into the stew. Auriculata does not have so much taste. It has that nice slightly crispy slippery texture to it. You should however make sure to clean it properly and remove the hard wooden parts that sometimes this mushrooms comes with when purchased.
Sibot is composed of essentially 4 herbs. Namely, Shu Di or Chinese foxglove, Tang Gui or Angelica Sinensis, Chuan Xiong or Ligusticum, Bai Shao or Peony Alba, Chinese wolfberry or Goji berry. It is said that the four herbs when taken will help improve immunity and restore one's energy.
Regarding if sibot is safe for pregnant women I think we should caution on this as there are some information that Angelica causes some uterine contractions.
Regarding adding bokdi (tenga ng daga) mushroom. I guess it would be possible to include in the recipe. This will add the unique texture of the mushroom to the dish. As it has not much flavor or odor, I think it will not affect the overall sensory profile of the product except that it will have additional cheway/cartillagy somewhat gel like texture whenever you chance upon the bokdi while eating it. But the traditional way is not to include anything. Only the sibot is added as some believe that the health benefits of these set of herbs might get cancelled or negated by the presence of other herbs or vagetable in the dish. Some old people even believed that in order to derive the greatest health benefit o feating this dish, you should not eat any other vagetables with it.
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