Water buffalos play an essential role in the agriculture industry of the Philippines and some other Southeast Asian countries. These animals are raised for their milk and meat and provide significant assistance to rice farmers for traditional rice field plowing processes. In many countries, water buffalos are considered sacred animals and are not slaughtered for meat due to religious reasons. However, in the Philippines, carabeef or water buffalo meat is consumed, although it is not as widely popular as other types of meat.
The muscle structure of water buffalos is unique, resulting in thicker and less tender meat than other types of meat. Additionally, water buffalo meat has a distinct odor that not everyone may find appetizing. Carabeef can still be enjoyed by preparing delicious and palatable recipes despite these factors.
Ludwig’s carabeef with black beans recipe is a perfect example of how this meat can be transformed into a delicious dish. In this recipe, the carabeef is slow-cooked with black beans, which adds a depth of flavor to the dish. The result is a hearty and flavorful meal perfect for any occasion.
The carabeef is first marinated in a mixture of soy sauce, vinegar, and spices to make the dish. The meat is then browned in a pan and slow-cooked with black beans and other ingredients such as garlic, onions, and bell peppers. The resulting dish perfectly balances savory and slightly sweet flavors that complement the carabeef’s unique taste.
Ludwig’s carabeef with black beans recipe is a great way to explore the unique taste of water buffalo meat. With its tender and flavorful carabao meat, this dish will surely be a hit for meat lovers and those looking for something new to try.
Ingredients: 6-8 servings
2 lbs. carabeef(bone-in), cut in medium cubes
1/2 cup soy sauce
1/2 cup vinegar
3 table spoon brown sugar
1 sachet(14.3 oz.) of oyster sauce
2 pc garlic chopped & diced
1 large, chopped red onion
10 pcs of sliced, citrus calamansi(kalamansi)
1 tsp crushed black pepper
1 pouch(10 oz.) of black beans
Cooking Procedure:
- Marinate medium cut carabeef oyster sauce, sugar, kalamansi vinegar, soy sauce, crushed black peppers and leave it in the fridge overnight, or 24 hours.
- Remove the marinated carabeef meat off the marinade and set aside. Save the marinade for later use.
- Heat up cooking oil on a wide pot, sauté garlic and onion into the pot for 1-2 minutes. Add the marinated carabeef thoroughly combine with sautéed garlic and onions until they are golden brown.
- Apply marinade sauce and the tauzi(black beans), then continue to cook for at least 20-25 more minutes until carabeef sauce is almost dry and the meat are tender. Serve with steamed rice.
Note: Carabeef(water buffalo meat) dish is usually consumed as alcohol appetizers, served in most cases, during social gatherings.
Carabeef Dish in Process
