How to cook ‘Carabeef Uragon’ by Chef JR Royol | Farm to Table - video Dailymotion

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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

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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.

06:46¡A...

06:47Mmm.

06:51Mmm.

06:54Mmm.

06:56Mmm.

07:04Mmm.

07:05Mmm.

How to cook ‘Carabeef Uragon’ by Chef JR Royol | Farm to Table

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