Name: Beef Kulma
Yield: 3-4
Cuisine: Filipino
Ingredients: For boiling meat; 3 cups (500 g) Beef brisket, cut into 1.5-in cubes; 4 cups (1 L) Water; 2 cloves (6 g) Garlic, crushed; 1 stalk (10 g) Lemongrass, crushed; 1 tsp Salt; 1/2 tsp Peppercorns; Cooking; 2 tbsp (30 mL) Cooking oil; 2 cloves (6 g) Garlic, crushed; 1 pc (40 g) Red Onion, quartered; 1 pc Bay leaf (laurel); 1 pc (1 g) Siling labuyo, chopped; 1 pc (8 g) Long green chili; 11/2 cups (325 mL) Beef stock (from boiling meat); 1 tsp (4 g) Sugar; 1/4 tsp Ground black pepper; 1 pouch (57 g) Mama Sita’s Kare-kare Mix; 1/2 cup (125 mL) Coconut milk; 1 pc (10 g) Lemongrass, crushed and tied; Patis to taste

Instructions

In a medium-sized pot. Add water, beef, garlic, lemongrass, salt, and pepper. Bring to a boil over medium-high heat. Then, lower the heat to simmer and remove the scum.
Cook until the beef is fork tender. Remove from heat, strain but set aside 1 1/2 cups of broth.
In a wok, saute garlic and onions until fragrant. Add the bay leaf and chili.
Add the broth and the boiled beef. Add the sugar, ground black pepper, and Mama Sita’s Kare-kare Mix. Stir well until it is completely dissolved. Bring to a boil. Lower the heat to simmer.
Add the coconut milk and lemongrass. Continue cooking with constant stirring until the sauce has thickened.
Season with patis. Serve hot with steamed rice.