Beef Pochero (Tagalog Style)

Rica

3.80 from 5 votes

Prep Time 10

Cook Time 35

Total Time 45

Course Main Course, Soup

Cuisine Filipino

Servings servings

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

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.