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Beef Pochero (Tagalog Style)1

Beef Pochero (Tagalog Style)

Rica
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Prep Time 10 mins
Cook Time 35 mins
Total Time 45 mins
Course Main Course, Soup
Cuisine Filipino
Servings 4 servings

Ingredients
  

  • 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.