Reviewer:

kirk

Cooking Level: Intermediate

Home Town: Chandler, Arizona, USA

Living In: Taylor, Pennsylvania, USA

Reviewed: Aug. 31, 2010

we don't use tabasco.

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7 users found this review helpful

Reviewer:

mommalace

Reviewed: Sep. 24, 2009

First off, NEVER use Tabasco or Soy Sause in Beef Kelaguen! This looks more like a recipe for disaster. My friend made an attempt to make Beef Kelaguen and was mislead by this post. She ended up wasting 4lbs of flank steak that she ended up cooking and feeding her moms dog with. haha! "true story" In beef Kelaguen "less is more" all you need is 2lbs of Flank Steak, 1 1/2 Cup Lemmon Juice, 2 teaspoons of salt and "FRESH" pepper to liking and let cure for about 2hours. Good luck at your next Potluck!

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14 users found this review helpful

Reviewer:

Shaunb

Cooking Level: Intermediate

Living In: San Diego, California, USA

Reviewed: Feb. 8, 2008

For beef Kelaguen you need to squeeze the blood out of the meat first and use the hottest peppers you can take. The local peppers are the best if you can get them.

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17 users found this review helpful

Reviewer:

Wade

Cooking Level: Intermediate

Home Town: Rockwood, Pennsylvania, USA

Living In: Chesapeake, Virginia, USA

Reviewed: Jan. 21, 2007

This recipe deserves a try, it is delicious. I spent some time in Guam and this became my favorite food on the island. This recipe is great. I like to use chicken instead of beef.

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10 users found this review helpful