Beef Pochero (Tagalog Style)

Pochero (and beef pochero) is a tomato-based Filipino soup with a Spanish influence. There are two versions of Pochero in the Philippines. One is a clear-soup recipe, while the other uses a tomato-based broth.

In this beef Pochero recipe I use a full beef shank or ribs, which gives its flavor, that beefy goodness from the bones that are cooked for hours. This Filipino recipe offers a different side of the Filipino palate with its unique mixture of local ingredient,s and even with a hint of Chinese influence.

This beef Pochero is perfect to cook in cold or rainy weather, as the delicious broth is best served hot with a bowl of white rice.

Beef Pochero (Tagalog Style) Recipe

Note: we are using pechay in this recipe. This is basically the same as bok choy or chineese cabbage.

1. Prepare your ingredients.




2. Using a thick-bottom pot, add the oil, then sauté the onions, garlic, and ginger until the onion is translucent.



3. Add the beef cuts and cook ‘til brown.



4. Then add the tomato paste and followed by the tomato sauce. Mix until everything is incorporated.



5. Add 1 ½ liter of water, black pepper, sugar, and salt. Then let it boil for 20 minutes.



6. After the first 20 minutes, add the corn and slow cook over medium heat for 2 to 3 hours or until the meat is tender.



7. If the water reduces to a half, add another 1/2 liter more of water. Then add the squash, plantain, potatoes and Chinese chorizo. You may also add the chili at this stage if you want a spicy kick to this dish. Cook for another 15 minutes.
8. Then add the green beans. Cook for 2 minutes.



9. Remove from the stove and add the Pechay and allow the natural heat to cook it.



10. Serve your beef Pochero in separate bowls or in a large bowl paired with white rice.

Beef Pochero (Tagalog Style)

Rica

3.80 from 5 votes

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Prep Time 10 minutes mins

Cook Time 35 minutes mins

Total Time 45 minutes mins

Course Main Course, Soup

Cuisine Filipino

Servings 4 servings

Ingredients

  

1x2x3x

• 3 tablespoon of regular vegetable oil
• 2 thumb sized ginger – peeled and thinly sliced
• 5 cloves of garlic finely chopped
• 1 medium sized red onion – chopped
• Medium sized potato cut into cubes
• 1/4 cup tomato sauce
• 2 table spoon tomato paste
• 1 ½ tablespoon of salt
• 1 tablespoon of ground black pepper
• 1/4 cup white sugar
• 2 1/5 lbs (1 kg) beef ribs – precut
• (3 stalks of green chili’s optional)
• 1/2 lbs (1/4 kg) squash – seeds removed and sliced into small wedges with skin on
• 2 ripe plantains – cut into bite size pieces
• 1 sweetcorn – cut into 1 inch thickness
• 8 stalks of Pechay (bok choy, chineese cabbage)
• 1 medium size potato – peeled and cut into cubes
• 15 stalks of green beans – with tips removed and cut into 3 inches in length
• 6 cups (1.5 liter) of water
• 2 pieces Chinese Chorizo – cut into bite size pieces

Instructions

 

• Using a thick-bottom pot, add the oil, then sauté the onions, garlic, and ginger until the onion is translucent.
• Add the beef cuts and cook ‘til brown.
• Then add the tomato paste and followed by the tomato sauce. Mix until everything is incorporated.
• Add 1 ½ liter of water, black pepper, sugar, and salt. Then let it boil for 20 minutes.
• After the first 20 minutes, add the corn and slow cook over medium heat for 2 to 3 hours or until the meat is tender.
• If the water reduces to a half, add another 1/2 liter more of water. Then add the squash, plantain, potatoes and Chinese chorizo. You may also add the chili at this stage if you want a spicy kick to this dish. Cook for another 15 minutes.
• Then add the green beans. Cook for 2 minutes.
• Remove from the stove and add the Pechay and allow the natural heat to cook it.
• Serve your beef Pochero in separate bowls or in a large bowl paired with white rice.