Beef Pochero Recipe
Beef Pochero is a classic Filipino stew of Spanish origin. There are many versions of Beef pochero in the Philippines, which feature different kinds of meat and other ingredients like garbanzos (chick peas) and fried kamote (sweet potato)
Ingredients
-
500 grams Beefstewing beef (batok, preferably, but brisket will do too)
-
1 Piece Chorizo de Bilbaosliced thinly
-
3 tablespoon Olive Oil
-
5 cloves GarlicMinced
-
2 Pieces Red Onion
-
3 Pieces TomatoesSliced
-
1 teaspoon Black Peppercracked
-
3 Piece Bay Leaves
-
500 gr Tomato Paste
-
250 grams Carrot
-
250 grams Potatoes
-
150 grams Baguio BeansTrimmed and cut into 2
-
1 Piece Pechay Leaves.Cut in half
-
to taste Salt
-
to taste Black Pepper
-
3 cups Water
-
Cooking Oilfor Frying bananas
-
4 Pieces Saba
-
1 Large piece Sweet PotatoCubed
Directions
Beef Pochero is a classic Filipino stew of Spanish origin. There are many versions of Beef pochero in the Philippines, which feature various kinds of meat and other ingredients like garbanzos (chickpeas) and fried kamote (sweet potato)
Pochero can also be cooked with pork which reduces the cooking time tremendously. I am however a fan of beef even though it takes a lot of time to cook.
Beef Pochero is one of my favorite Filipino recipes because of its sweet taste due to the Saba. Beef Pochero is also one of my favorite dishes because I’m really font of foods cooked in tomato sauce, like the Filipino Beef Caldereta Recipe.
In this article I will explain how to prepare and cook the Beef Pochero recipe the way I like it best. It isn’t a difficult Filipino Recipe to cook when you follow the steps. Just keep watching the beef, stir it well and add enough water so it won’t burn!
Beef Pochero is a popular stew in the Philippines, and its history can be traced back to the Spanish colonial period. The word “Pochero” is derived from the Spanish word “Puchero,” which means stewpot.
During the Spanish colonial period, the Philippines was under Spanish rule for over 300 years. Spanish cuisine greatly influenced Filipino cuisine, and many dishes were created using local ingredients and cooking techniques. Pochero was originally a Spanish stew made with beef or pork, vegetables, and legumes.
Over time, the recipe for Pochero evolved to include local ingredients such as plantains, sweet potatoes, and green beans. The dish also became more accessible to the general population as it was made with cheaper cuts of meat like beef shanks.
Today, Beef Pochero remains a popular dish in the Philippines and is often served during special occasions and family gatherings. Its hearty and flavorful nature makes it a favorite among Filipinos, and it continues to be passed down through generations as a beloved family recipe.
Peel the saba bananas. Cut each diagonally into 3 pieces and Fry in hot oil until golden brown.
Drain the bananas and put it aside
Cut the beef into small cubes.
Then peel and cut the carrots and potatoes into small cubes.
Heat a heavy pan and pour in the olive oil. When it's hot enough you can add the beef cubes.
Cook the beef cubes until the it starts to become brownish. When all the beef cubes are cooked you can add the garlic, onions, tomatoes, chorizo slices and bay leaf and you can also pour in the tomato paste with a cup of water.
Season all ingredients with salt and pepper. Stir well and bring it to a boil. Cover the wok and let it simmer for approximately two hours or until the beef is tender. Add more water to avoid the mixture to dry up before the beef is cooked.
Add the carrots to the sauce and let it simmer for about 3 minutes.
Add the (sweet) potatoes and beans and let the mixture simmer for another 10 minutes.
Add the pechay leaves. and simmer for 3 minutes.
Optional:
Lastly, add the fried saba bananas and let it cook for another 2 minutes.
Recipe Reviews
Ingredients
| 500 grams Beef | |
| 1 Piece Chorizo de Bilbao | |
| 3 tablespoon Olive Oil | |
| 5 cloves Garlic | |
| 2 Pieces Red Onion | |
| 3 Pieces Tomatoes | |
| 1 teaspoon Black Pepper | |
| 3 Piece Bay Leaves | |
| 500 gr Tomato Paste | |
| 250 grams Carrot | |
| 250 grams Potatoes | |
| 150 grams Baguio Beans | |
| 1 Piece Pechay Leaves. | |
| to taste Salt | |
| to taste Black Pepper | |
| 3 cups Water | |
| Cooking Oil | |
| 4 Pieces Saba | |
| 1 Large piece Sweet Potato |
