Beef Porridge (GOTO)

Winter season has not officially started yet but the temperature drop has definitely started.  So I thought it’s a perfect time to serve hot food like Beef Porridge to help warm ourselves.  Anyway, I’m sure my kids will love it.

Beef Porridge is basically thick soup made from rice with beef to flavor it.  Chinese call it ‘congee’ and in the Philippines we call it ‘lugaw’ if it’s just plain rice soup or ‘arrozcaldo’ if you added chicken.

Here is how I do my version of Beef Porridge.

Ingredients:

250 g. of beef tripe sliced in strips

250 g. of beef sliced in strips

2 tbsps olive oil

Thumb size Ginger sliced

Garlic peeled and crushed

Onion chopped

1 cup of rice (regular rice, glutinous rice or a combination)

Bay leaf Salt or Fish Sauce (Patis)

Ground Pepper 10-15 cups meat broth (from the boiled beef tripe)

Saffron Flower (Kasubha)

Onion leaves for garnish (optional)

Eggs - hard boiled (optional)

Before slicing, give the beef and tripe a good wash by running it under tap water.  Place it in a large pot with water (15-20 cups).  Season with salt or fish sauce to taste and bring to boil (removing the scum off as it rises) until beef and tripe are tender. 

Put a large saucepan in medium heat and add olive oil.  Sauté ginger, garlic and onion together.  Before the garlic turns golden brown, add the unwashed rice.  Dash salt and pepper to taste and sauté until rice is golden brown.  Pour the sautéed rice mix into the beef broth.  Add bay leaf and bring to boil.  Continue to simmer while constantly stirring until rice grains puffed. Lastly, add the saffron flowers just before turning the heat off.

Serve in individual soup bowls.  Add boiled egg and top with chopped onion leaves if desired.  Enjoy while hot!

View my other recipes here