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How to cook ‘Carabeef Uragon’ by Chef JR Royol | Farm to Table
GMA Network
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6 days ago
Aired (June 22, 2025): Learn how to make Chef JR Royol’s special signature dish—Carabeef Uragon.
For more Farm to Table Highlights, click the link: https://shorturl.at/JiWPM
Category
🛠️
Lifestyle
Transcript
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00:00
Ito yung area ng Laguna, which is Magdalena, Liliw, Nagkarlan.
00:09
When we were conceptualizing yung mga main ingredients na gagamitin namin dito,
00:16
dito ko rin siya na-discover na instead of beef,
00:20
cara beef ang mas kinoconsume ng mga tao.
00:23
In fact, mas mahal ang baka kesa sa kalabaw.
00:27
So, from a restaurateur's perspective, mas economical na gamitin nga ito para dun sa aming menu.
00:35
So, isa rin sa mga naisip kong ilabas, maging staple ng aming restaurant,
00:42
is yung aking signature dish na tinatawag kong cara beef oragon.
00:48
Nagbe-blend siya dun sa narrative na gusto naming ikwento
00:51
when we're letting our guests experience kung bakit sila bumibisita dito sa Good Food Farm
00:58
or sa Anihan Sustainable Gastronomy.
01:01
So, we have here, part of the preparation that we do is, of course, pre-cooking yung ating karne.
01:08
So, lalagay lang natin yung ating cara beef.
01:11
Cut na rin natin yan into portion para mas mabilis.
01:15
Ang pinaka-importante lang dito is yung aromatics na makakasama niya.
01:19
So, we have here onions.
01:22
Generous amount.
01:25
Most of the dishes na nilalabas namin are determined by formula.
01:29
Ibig sabihin, by percentage.
01:32
So, yung beef natin, tinitimbang namin yan.
01:34
And then, kung ilang bawang at sibuyas at iba pang sangkap,
01:39
dinedetermine namin yan by percentage.
01:41
So, kagaya nung aming sibuyas at kabawang,
01:44
10% nung pinaka-weight nung cara beef ang inilalagay namin.
01:50
So, if you have 1,000 grams ng cara beef,
01:55
we'd normally use mga 100 grams ng sibuyas o 100 grams ng bawang.
01:59
Aside sa sigurado kaming consistent yung lasa at pimpla nito,
02:04
mas madali rin mag-production or mag-produce from our kitchen side.
02:10
And then, yung ating bay leaves.
02:15
Yung fish sauce.
02:22
And then, finally, yung aming beef stock.
02:26
Well, actually, this is cara beef stock.
02:29
Kabulan lang natin ang pepper.
02:37
So, sa kahit anong restaurant,
02:39
kapag meron kayong sariling pinapatakbo,
02:42
ito yung isa sa mga critical na parte ng operations nyo.
02:46
Kasi you have to anticipate lagi na o-orderan ka ng sunod-sunod.
02:52
So, this is basically para mga 70% of the process.
02:55
And dito rin yung critical in a sense na na-infuse mo siya or natitimplahan mo at napapalasa.
03:01
Yung main ingredient natin, which is yung cara beef.
03:04
So, we'll just bring this to a boil.
03:09
And then, we'll slow cook this for about two and a half to three hours.
03:13
So, napalambot na natin yung ating cara beef ng mga kulang-kulang tatlong oras.
03:26
And of course, I also had to replenish yung kanyang stock sa pagkanyang katagal na lutuan.
03:32
Kailangan alalayan mo siya ng sabaw.
03:34
But of course, hindi matuyuan.
03:36
Now, typically, here in the restaurant, dito natatapos yung pinaka-preparation namin.
03:40
So, palalamigin namin ito.
03:42
And then, titimbangin.
03:45
Saka namin ilalagay doon sa aming mga freezers.
03:48
And then, busan natin yung stock.
03:50
Tatabi rin natin lahat yan.
03:51
So, gagawa lang tayo ng isang portion for serving.
04:01
And then, yung ating pan.
04:02
Same pan.
04:05
So, typically, nandyan na yung mga sibuyas, bawang.
04:07
Nakaprepare na yan.
04:10
Yan yung tinatawag naming nisan plus.
04:12
So, pan.
04:14
Oil in.
04:15
So, habang tinataas natin yung temperature ng pan,
04:18
kaprepare ko na rin yung ating pinaka-garnish.
04:19
Which is, yung nagpapaangas doon sa dish,
04:22
yung ating mga sile.
04:28
Kukuhan lang tayo ng isang tipak.
04:40
Then, habol natin yung ating sibuyas.
04:45
Kabawang.
04:49
And then,
04:52
nagay na natin yung pang-finish.
04:55
Yung ating kakanggata.
05:05
And then, yung magiging pinaka-timple nito
05:07
is yung ating alamang.
05:09
So, sisimmer lang natin to on low heat
05:20
na mga around 10 minutes.
05:22
And then, after nun,
05:24
pwede na tayo mag-plate.
05:24
Parang siyang...
05:30
Bicol Express.
05:48
Bicol Express, pero ano, beef siya.
05:51
Yes.
05:52
Pa, nakakatakot yung ano.
05:53
Ang dami ng ano.
05:55
Garnish lang yan.
05:56
Yung...
05:57
chilis.
05:59
Yeah, tikman natin.
06:00
Yeah.
06:01
Let's dig in.
06:04
Very tender siya, ha?
06:06
Yeah.
06:06
Kasi, in-expect mo pag kalabaw,
06:08
matigas, no?
06:10
Pero it's very tender.
06:11
In fact, mas tender pa nga siya
06:13
kasi sa...
06:13
ano, sa...
06:14
beef baka.
06:16
Yung ating tarragon,
06:16
as you can see,
06:17
ang dami nating tarragon diyan.
06:19
Normally, if you consume tarragon,
06:22
hot siya, eh.
06:22
Hot tea.
06:23
What we're serving here in Anihan is
06:25
kwa naman siya,
06:26
cold beverage.
06:36
and iras.
06:39
Thank you very much.
06:41
Mmm.
06:41
Mmm.
06:46
¡A...
06:47
Mmm.
06:51
Mmm.
06:54
Mmm.
06:56
Mmm.
07:04
Mmm.
07:05
Mmm.
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5:10
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