4:54 AM
I have cooked this recipe many time its good and very comforting. Love it!
Beef pochero is one of the varieties of pochero. The original pochero recipe use pork as the main ingredient and it is one of the well known Filipino dishes. Although beef pochero also use the rest of the ingredients as the original pochero, there are also variation of how the saba bananas or plantain bananas are prepared. Some recipes fry the bananas first before adding in the dish but some just throw in the raw bananas in the pot while cooking.
Beef Pochero is a Filipino Stew similar to that of “Beef Nilaga“. This dish is complimented by the sweetness of the saba banana, and a unique sour blend is brought-in by the tomato sauce. A very enticing dish that is worth craving for; beef pochero brings out the delightful taste of our Spanish influence.
This Beef Pochero is straightforward. All you have to do is have all the ingredient on hand and follow the recipe step by step. Note that aside from the tomato sauce and banana, the chorizo de Bilbao and chick peas are determine the outcome of this dish. It is recommended that you have these ingredients available. Chinese link sausages can be used as a replacement for chorizo though.
I enjoy eating pochero because of its nice taste. It is best eaten warm along with white rice. Sometimes, I add a little fish sauce dip to add a little saltiness to it.
Ingredients:
1 lbs boneless ribs, sirloin cut into desired pieces
1 sm can tomato sauce
1 big size potato, quartered
1 sweet potato, quartered
1 carrot, cut in chunks
1 sm head cabbage,quartered
1/4 kl chinese cabbage/pechay
3 pcs plantains/saging saba, peeled and cut
green bean, optional
chorizo/chinese sausage, optional
1 onion, minced
4 cloves garlic, minced
1/4 tsp fish sauce/patis
cooking oil
Cooking preparation:
In a skillet, fry the plantains and potato in 3 minutes. Set aside.
In a bowl, mash one fried plantain. Set aside.
In a stock pot, stew the beef until tender. Strain the beef and set aside.
Save the broth.
Saute the garlic and onion in a saucepan. Add the beef and stir fry with fish sauce for 3 mins.
Add the tomato sauce and simmer for 5 minutes.
Pour the broth and at first boil, add the potato, sweet potato, carrot and the plantains.
Let boil for 10 minutes. Add the mashed plantain and mix well.
Add cabbage and parboil for 3 minutes.
Add chinese cabbage and remove from fire after 2 minutes or until the chinese cabbage is done.
Serve hot with steamed rice. Enjoy!
Beef pochero is one of the varieties of pochero. The original pochero recipe use pork as the main ingredient and it is one of the well known Filipino dishes. Although beef pochero also use the rest of the ingredients as the original pochero, there are also variation of how the saba bananas or plantain bananas are prepared. Some recipes fry the bananas first before adding in the dish but some just throw in the raw bananas in the pot while cooking.
Beef Pochero is a Filipino Stew similar to that of “Beef Nilaga“. This dish is complimented by the sweetness of the saba banana, and a unique sour blend is brought-in by the tomato sauce. A very enticing dish that is worth craving for; beef pochero brings out the delightful taste of our Spanish influence.
This Beef Pochero is straightforward. All you have to do is have all the ingredient on hand and follow the recipe step by step. Note that aside from the tomato sauce and banana, the chorizo de Bilbao and chick peas are determine the outcome of this dish. It is recommended that you have these ingredients available. Chinese link sausages can be used as a replacement for chorizo though.
I enjoy eating pochero because of its nice taste. It is best eaten warm along with white rice. Sometimes, I add a little fish sauce dip to add a little saltiness to it.
Ingredients:
1 lbs boneless ribs, sirloin cut into desired pieces
1 sm can tomato sauce
1 big size potato, quartered
1 sweet potato, quartered
1 carrot, cut in chunks
1 sm head cabbage,quartered
1/4 kl chinese cabbage/pechay
3 pcs plantains/saging saba, peeled and cut
green bean, optional
chorizo/chinese sausage, optional
1 onion, minced
4 cloves garlic, minced
1/4 tsp fish sauce/patis
cooking oil
Cooking preparation:
In a skillet, fry the plantains and potato in 3 minutes. Set aside.
In a bowl, mash one fried plantain. Set aside.
In a stock pot, stew the beef until tender. Strain the beef and set aside.
Save the broth.
Saute the garlic and onion in a saucepan. Add the beef and stir fry with fish sauce for 3 mins.
Add the tomato sauce and simmer for 5 minutes.
Pour the broth and at first boil, add the potato, sweet potato, carrot and the plantains.
Let boil for 10 minutes. Add the mashed plantain and mix well.
Add cabbage and parboil for 3 minutes.
Add chinese cabbage and remove from fire after 2 minutes or until the chinese cabbage is done.
Serve hot with steamed rice. Enjoy!
