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  • 6 days ago
Aired (June 22, 2025): Learn how to make Chef JR Royol’s special signature dish—Carabeef Uragon.

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Transcript
00:00Ito yung area ng Laguna, which is Magdalena, Liliw, Nagkarlan.
00:09When we were conceptualizing yung mga main ingredients na gagamitin namin dito,
00:16dito ko rin siya na-discover na instead of beef,
00:20cara beef ang mas kinoconsume ng mga tao.
00:23In fact, mas mahal ang baka kesa sa kalabaw.
00:27So, from a restaurateur's perspective, mas economical na gamitin nga ito para dun sa aming menu.
00:35So, isa rin sa mga naisip kong ilabas, maging staple ng aming restaurant,
00:42is yung aking signature dish na tinatawag kong cara beef oragon.
00:48Nagbe-blend siya dun sa narrative na gusto naming ikwento
00:51when we're letting our guests experience kung bakit sila bumibisita dito sa Good Food Farm
00:58or sa Anihan Sustainable Gastronomy.
01:01So, we have here, part of the preparation that we do is, of course, pre-cooking yung ating karne.
01:08So, lalagay lang natin yung ating cara beef.
01:11Cut na rin natin yan into portion para mas mabilis.
01:15Ang pinaka-importante lang dito is yung aromatics na makakasama niya.
01:19So, we have here onions.
01:22Generous amount.
01:25Most of the dishes na nilalabas namin are determined by formula.
01:29Ibig sabihin, by percentage.
01:32So, yung beef natin, tinitimbang namin yan.
01:34And then, kung ilang bawang at sibuyas at iba pang sangkap,
01:39dinedetermine namin yan by percentage.
01:41So, kagaya nung aming sibuyas at kabawang,
01:4410% nung pinaka-weight nung cara beef ang inilalagay namin.
01:50So, if you have 1,000 grams ng cara beef,
01:55we'd normally use mga 100 grams ng sibuyas o 100 grams ng bawang.
01:59Aside sa sigurado kaming consistent yung lasa at pimpla nito,
02:04mas madali rin mag-production or mag-produce from our kitchen side.
02:10And then, yung ating bay leaves.
02:15Yung fish sauce.
02:22And then, finally, yung aming beef stock.
02:26Well, actually, this is cara beef stock.
02:29Kabulan lang natin ang pepper.
02:37So, sa kahit anong restaurant,
02:39kapag meron kayong sariling pinapatakbo,
02:42ito yung isa sa mga critical na parte ng operations nyo.
02:46Kasi you have to anticipate lagi na o-orderan ka ng sunod-sunod.
02:52So, this is basically para mga 70% of the process.
02:55And dito rin yung critical in a sense na na-infuse mo siya or natitimplahan mo at napapalasa.
03:01Yung main ingredient natin, which is yung cara beef.
03:04So, we'll just bring this to a boil.
03:09And then, we'll slow cook this for about two and a half to three hours.
03:13So, napalambot na natin yung ating cara beef ng mga kulang-kulang tatlong oras.
03:26And of course, I also had to replenish yung kanyang stock sa pagkanyang katagal na lutuan.
03:32Kailangan alalayan mo siya ng sabaw.
03:34But of course, hindi matuyuan.
03:36Now, typically, here in the restaurant, dito natatapos yung pinaka-preparation namin.
03:40So, palalamigin namin ito.
03:42And then, titimbangin.
03:45Saka namin ilalagay doon sa aming mga freezers.
03:48And then, busan natin yung stock.
03:50Tatabi rin natin lahat yan.
03:51So, gagawa lang tayo ng isang portion for serving.
04:01And then, yung ating pan.
04:02Same pan.
04:05So, typically, nandyan na yung mga sibuyas, bawang.
04:07Nakaprepare na yan.
04:10Yan yung tinatawag naming nisan plus.
04:12So, pan.
04:14Oil in.
04:15So, habang tinataas natin yung temperature ng pan,
04:18kaprepare ko na rin yung ating pinaka-garnish.
04:19Which is, yung nagpapaangas doon sa dish,
04:22yung ating mga sile.
04:28Kukuhan lang tayo ng isang tipak.
04:40Then, habol natin yung ating sibuyas.
04:45Kabawang.
04:49And then,
04:52nagay na natin yung pang-finish.
04:55Yung ating kakanggata.
05:05And then, yung magiging pinaka-timple nito
05:07is yung ating alamang.
05:09So, sisimmer lang natin to on low heat
05:20na mga around 10 minutes.
05:22And then, after nun,
05:24pwede na tayo mag-plate.
05:24Parang siyang...
05:30Bicol Express.
05:48Bicol Express, pero ano, beef siya.
05:51Yes.
05:52Pa, nakakatakot yung ano.
05:53Ang dami ng ano.
05:55Garnish lang yan.
05:56Yung...
05:57chilis.
05:59Yeah, tikman natin.
06:00Yeah.
06:01Let's dig in.
06:04Very tender siya, ha?
06:06Yeah.
06:06Kasi, in-expect mo pag kalabaw,
06:08matigas, no?
06:10Pero it's very tender.
06:11In fact, mas tender pa nga siya
06:13kasi sa...
06:13ano, sa...
06:14beef baka.
06:16Yung ating tarragon,
06:16as you can see,
06:17ang dami nating tarragon diyan.
06:19Normally, if you consume tarragon,
06:22hot siya, eh.
06:22Hot tea.
06:23What we're serving here in Anihan is
06:25kwa naman siya,
06:26cold beverage.
06:36and iras.
06:39Thank you very much.
06:41Mmm.
06:41Mmm.
06:46¡A...
06:47Mmm.
06:51Mmm.
06:54Mmm.
06:56Mmm.
07:04Mmm.
07:05Mmm.

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