Sourced Beef Kalitiran
Why do we use this product?
- Premium-quality organic meat
- Animals are raised in organic pastures and fed an all-natural diet which include vegetables, legumes and other natural grown plants
- Animals are treated humanely; animals are allowed to roam freely and are exposed to sunlight and fresh air
- Farmed organically in Sta. Maria, Laguna
- Beef chuck comes from the forequarter. Consisting of parts of the neck, shoulder blade, and upper arm, beef chuck produces tough but very flavorful cuts of meat. This primal cut has a good deal of connective tissue.
How do we use this product?
Kalitiran is usually used for stewing, slow cooking, braising, or pot roasting and is ideal in a one-pot cooker. It is used in many different dishes such as morcon, mechado, roast beef, and kaldereta.
SLOW COOKER: Braising is the perfect cooking method to render the meat fork-tender. Braising is particularly easy if you have a slow cooker. All you need to do is place the chuck meat at the bottom of the crock and prepare a braising liquid that includes ingredients like beef broth, red wine, Worcestershire sauce and spices. Pour the liquid over the beef – it should just cover the meat and vegetables (make sure not to overfill your slow cooker). Let your slow cooker do its thing for 4-6 hours or until the meat is fall-apart tender.
POT ROAST: Start with a 1.5-2 kilo chuck roast. Season your chuck roast with salt and pepper, then heat a large oven pot/dutch oven over medium high heat and add 2-3 tablespoons of olive oil. Once the oil is hot, add the chuck roast and sear the outside until it is nice and browned. Take the chuck out of the pan, and with the heat on high, deglaze the pan (scrape the bottom of the pan to loosen the remnants of cooked beef). Add around 1 cup of beef stock and a splash of red wine. Scrape the bottom of the pan some more. Now add the browned meat to the pan and add in enough liquid to cover the meat halfway. Put the lid on the pot, and roast the chuck in a 140ºC oven. Roast for approximately one hour per 500 grams. To see if the meat is ready, test it with a fork. If the meat falls apart easily, it’s ready!
Size - From 500g