Beef embutido

January 14, 2004 | Filipino food, Meat recipes | Print This Post Print This Post
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During my grandmother’s days, cooking embutido or Philippine-style meatloaf, was such a complex procedure that it was considered a dish for special occasions only. The seasoned ground pork is mixed with chopped vegetables, spices and beaten eggs, wrapped in sinsal (a fatty pork entrail), steamed, cooled, sliced and served with catsup. A generation later, my mother-in-law’s to be precise, the sinsal was discarded as an ingredient. My mom-in-law, quite an accomplished cook herself (which should explain my husband’s discriminating preferences when it comes to home-cooked meals), used more eggs (to keep them from crumbling apart) than traditional recipes called for. To give the embutido a nice even shape, she steamed them in empty tall cans of tomato sauce.

beef embutido

Well, I have my own way of cooking embutido. To start with, I use lean ground beef instead of pork. Secondly, I only use two beaten eggs for every half kilo of meat. I don’t steam the embutido; I bake them. I also have some secret ingredients to help them retain their shape as well as add a moist creamy texture.

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Comments

41 Responses to “Beef embutido”

  1. Joanne on January 5th, 2006 5:08 pm

    Hello Sassy, Happy New Year! Eversince i saw your food blog, i never visited any other anymore. This beef embutido is my favorite to make. I just did this recipe twice this holiday. My son loves the taste very much and my husband said my embutido tastes great ( he didnt knew i got it here… not until he saw me visited your site… ehehehe). Thanks very much and i will try more of your recipes coz i know they are all great!

  2. Connie on January 6th, 2006 12:38 am

    Awwww, Joanne, you make me blush. :-)

    I’m so glad your family likes my embutido. Easy, ‘di ba?

  3. Burn on February 7th, 2006 6:16 am

    i’ve been here in the US for three years now and sorely miss filipino dishes (i’m in a monastery and cannot go out) thanks to your food blog I can cook more Filipino dishes for the Brothers … they have fallen in love with our food. Thank you. God bless.

  4. Connie on February 7th, 2006 11:57 am

    Burn, that is so great! :smile:

  5. Abby on February 10th, 2006 6:26 am

    its my first time to know this kind of embutido, i’m eager to work on these this weekend, i’ll give you a feedback after……
    Can i just steam it instead of baking? what would be the difference?

  6. Connie on February 10th, 2006 4:03 pm

    Abby, steamed embutido is “malata”. But if you chill it well before slicing, it probably won’t crumble.

  7. AnnaBanana on June 1st, 2006 8:40 am

    hello connie,

    i just think your website is the greatest! less work and good food is the miracle i am trying to find in recipes for the longest time.

    one question for the embutido, i seem to have a hard time looking for a powdered cream of mushroom. any ideas on the how much of the liquid substitute so it will not end up as ‘malata’?

    salamat po:)

  8. Connie on June 1st, 2006 11:00 am

    AnnaBanana, I really don’t know but on a guess, the undiluted canned cream of mushroom soup might work.

  9. ma on June 16th, 2006 8:12 am

    Browsing in the internet, looking for a simple way to cook embutido. Thanks for the idea. =)

  10. AnnaBanana on June 23rd, 2006 2:39 am

    i found the perfect embutido recipe!

    i tried it last week and it was lovely. i love it together with the kechup and mayo. my boyfriend ate it as it us and we are busog sarap! :D

    thank you po!^^

  11. lmp on August 10th, 2006 4:48 pm

    hi connie. your recipes have been a real help for a “starting” & “struggling” cook like me; they’re very simple & easy to follow. i have already recommended your site to a friend who had migrated to canada & who, like me, is a “struggling” cook as well :lol:

    anyway, can this be done in a microwave oven? i still do not have an oven & i’d like to try this sana?

    thanks again for your recipes and keep it coming!

  12. Connie on August 10th, 2006 6:17 pm

    Imp, I suppose you can. Just chill the embutido before slicing so it gets a chance to become firm. :)

  13. ela on August 18th, 2006 2:50 pm

    hello!! I really want to try your embutido recipe coz i find it madali lang at mukhang masarap.but i just 1 question what’s the other substitute for fine breadcrumbs?pwede din bang dna lagyan? thanks!!!more power coz i know dami k natutulungan na di masydo lam magluto like me?hehe…:lol:

  14. Connie on August 18th, 2006 3:30 pm

    ela, the bread crumbs act as a finder so eliminating it may make the embutido less firm. on the other hand, using flour instead of bread crumbs will make it soggy.

  15. Shae on October 5th, 2006 9:15 pm

    Hi Connie,

    Thank you for this recipe. I was craving embutido and I thought you might have the recipe for it. You see, yours is the only website I visit when it comes to Filipino food :) I tried it last week and it turned out perfect. The only ingredient I was missing is the powdered cream of mushroom soup. I didn’t want to try the condensed one because it might make the mixture soggy. Nevertheless, it came out perfect!

    I think the powdered cream of mushroom soup makes it creamy, so I hope I can think of a substitute cuz I searched high and low but couldn’t find it:) Again, thank you so much for the recipe!

    PS. Is Cookbook out yet?

  16. Andrea on November 23rd, 2006 7:12 pm

    Hi Miss. sassy,

    Just like Shea…I would like to ask about the powdered cream of mushroom.Pwede napo ba yung Knor powdered cream of mushroom na mabibili sa supermarket? PLease help..i really want to make an imbutido this weekend since my future mother-in-law is visiting.
    Thanks and more power!!!

    Andi:

  17. Connie on November 23rd, 2006 7:48 pm

    Shae, not not yet. Most make it in time for Christmas, sorry.

    Andrea, that’s what I use. :)

  18. Emily on November 30th, 2006 5:39 am

    Hi Connie,
    I intend to make this embutido for a school christmas party. I have classmates coming from different parts of Europe and Asia and my teacher thought that it would be great idea to share some food coming form our place of origin. Since few of my classmates and my closest friend are Turkish, I did consider the fact the they don’t eat pork and this embutido would be perfect. It’s feastive enough and I don’t have to worry about bringing any bones back home either. It’s possible if I would bring a chicken dish!(hehe) I found everthing I need here except for the sweet pickle relish. Is there anything I could use instead of this, or could I make embutido withour it na lang? Thanks!

  19. Connie on November 30th, 2006 4:14 pm

    Emily, if you can get whole pickles, you can just chop them. Embutido tastes bitin without the picklet relish.:wink:

  20. Aloha on December 16th, 2006 4:16 pm

    Thank you so very much for having this recipe! I happened to stumble across to your website via another website and have been truly amazed with what you have created here. After browsing through your blog alittle more.. I’ve just been blown away @ your in depth, easy and straight-forward way of explaining how to make the foods you have proudly displayed on your blog. Embutido as you mentioned in your blog is one of those food items that usually can be seen for special occasions and I have always been envious & eager to learn how to make it, but never had a recipe. Thanks to you, now I can try. Marami salamat! Many thanks! :grin:

  21. Connie on December 16th, 2006 8:25 pm

    Walang anuman, Aloha. Enjoy. :)

  22. felixberto on January 24th, 2007 12:00 am

    MY FRIEND WHO IS A GOOD COOK TOLD ME THAT BAKING WOULD MAKE IT HARD AND DRY. I TRIED IT AND IT TURNED OUT OKAY. STEAMING IS TOO MUCH WORK. I WAS ALSO SURPRISED THAT SHE DIDN’T KNOW ABOUT TOASTED SIOPAO (BAKED INSTEAD OF STEAMED).I GUESS THE BOILED EGGS AND SAUSAGE ARE OPTIONAL FOR YOU. I WILL TRY YOUR SKINLESS LONGGANISA. I’VE BEEN THINKING ABOUT IT LATELY AFTER MY SUCCESS WITH THE EMBUTIDO. I WAS LOOKING FOR VIGAN OR LUKBAN LONGGANISA RECIPE WHEN I GOT TO YOUR SITE AGAIN. THANKS . MALINAMNAM. LUV YOUR SITE.

  23. kathy on February 23rd, 2007 6:49 pm

    Hi connie, can you pls tell me what the sweet pickle relish look like? co’z i really don’t know what the sweet pickle relish is. pls help me,:cry: thank you

  24. Lea on February 28th, 2007 9:02 am

    hi po…just wanna ask lang po,.paano po wala po kaming oven?pwede kaya i steam na ndi nagiging malata?please help po…i really want to make one that my family really enjoy…and i found this embutido recipe is a good one..

  25. Connie on February 28th, 2007 3:51 pm

    kathy, it comes in jars. green, chopped with syrup.

    Lea, traditional embotido is steamed. It won’t be too malata if you chill it before slicing.

  26. Manny on March 3rd, 2007 10:51 pm

    Hi Connie, I am very much interested to know how to prepare your beef embotido. Could you please tell me the procedure. Thanks, Manny

  27. Connie on March 7th, 2007 4:09 pm

    Click the link to page 2, Manny. :)

  28. darkangel on March 25th, 2007 10:24 am

    :grin::grin: hlo po mam connie

    saludo po ako sa mga recipe nyo
    tga mindanao po ako sa cotabato city
    sana mdami ka pang post na darating

  29. Kristine on April 9th, 2007 2:46 pm

    :mrgreen: hi connie, can you do a recipe for beefsteak. i want to learn how to cook it properly without it tasting too sour, or is that how it should taste? :twisted:

  30. Connie on April 10th, 2007 1:05 am

    hi darkangel, no worries, habang may pambili ng lulutuin, may maluluto at mapo-post hehehe

    Kristine, if you will care to use the search box above, you will find it in the archive. The category links are also useful.

  31. jean on May 30th, 2007 11:17 pm

    Hi Connie,
    grabe.. I would just like to say thank you for your website! :-) talagang grabe :-) When I found your website, di na ko naghanap ng iba pa!! :-)
    More and more and more blessings! ;-)
    cheers!
    //jean

  32. Connie on May 31st, 2007 1:02 am

    thanks, jean. :)

  33. leilamine on July 5th, 2007 11:59 am

    Hi! Your site is really awesome! I have wanted to cook embutido for the past few months, all the recipes I found stated tons of ingredients and all of them needed to be finely chopped! And they all seem so complicated to do. Finally, I found your recipe, I tried it last night and it tasted really good. Even my hubby loves it, he told me that the embutido tastes good even though it was not jam packed with other ingredients like other recipes and it’s quite easy to prepare, perfect for working wives like me.
    One thing though, my embutido was not as firm as I expected it to be, it slightly crumbled when I sliced it. Does putting the ingredients (except for the lean meat) in the blender/ food processor (in order that it may be finely chopped and mixed faster) result to this?
    Thank you very much and more power.

  34. Connie on July 6th, 2007 7:55 am

    lailamine, putting everything in the blender will squeeze out water from the vegetables which might have made the embutido soggy. That’s a guess, of course. Hard to tell from second-hand experience.

  35. Grace Perenyi on July 6th, 2007 3:14 pm

    Hi! I made and baked the embutido last night. When I sliced it this morning, it disintegrated. I followed your recipe religiously. What went wrong?

    Thanks and your website is great!

  36. Connie on July 6th, 2007 10:29 pm

    I wouldn’t know, Grace. One guess — the mixture wasn’t as firmly packed as it should have been. Another guess — the meat was too coarsely ground. Third guess — the vegetables were not chopped finely enough.

  37. birch on September 16th, 2007 10:41 am

    hi ms. connie! dami ko ng natutunan d2 sa site niyo. super thanks for posting so many recipes :)

    question lang po, i plan to make embutido mmya pero ang nabili ko na po is pork. may difference po ba sa procedure sa beef or exact lang po? okay lang po ba kung may celery at red & green bell pepper pa xa? nakapagpa-grind na rin po kasi ako kanina at naihalo na sila sa meat.

  38. Connie on September 17th, 2007 11:15 am

    birch, re pork instead of beef: same lang.

    Re celery and bell peppers: great additions. :)

  39. aze on November 21st, 2007 10:21 am

    ginawa ko po to kanina. ang sarap! it turned out perfect! hindi sya malata… salamat po ms. connie! gagawin ko po tong panregalo….

  40. Romme Hapalla on June 7th, 2008 7:12 pm

    Last Friday, 06 June 2008, I tried the beef embutido recipe on this website…..it really tastes good……i just added a third cup of chopped raisins…..basically, recipe works……
    thanks a lot for sharing the recipe…….right now i am looking for a perfect siopao recipe….

  41. George Aguirre on August 17th, 2008 4:17 pm

    Salamat po!!!Nagustuhan ng German kong Boss..Im working here in Libya..

    Buti na lang available lahat ng ingredients dito..Hhehehehe..

    Thanks po

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