Beef Pochero

Beef Pochero. I have a Pork Pochero in the archives which was posted during the early years of OPC. That version was cooked with baked beans instead of garbanzos and a lot of tomato sauce. It is different from the soup based Pochero recipe of Nora Daza. Click the link to see the recipe of Pinoy Pochero, Pochero with Eggplant Sauce. And of course entirely different from the famous bulalo dish Cebu Pochero.

Today I am sharing the beef version of my Pochero with baked beans. To make the dish I have to make sure that I have that frozen saba or plaintain banana that most likely available in your favourite Filipino store if you are overseas. Otherwise just use fresh saba banana if it is available in your location. Cooking is similar I have just substituted the pechay with bok choy. Here is the recipe of my Beef Pochero.

Ingredients:



1 kilo beef short loin

1/2 head garlic, chopped

1 medium size onion, chopped

4 pcs. saba, plantain banana, sliced diagonally

2 medium size potato, skinned, cut into wedges

1 small size carrot, skinned, cut into wedges

1 small bundle, green beans, trimmed

1/2 small cabbage, quartered

1 bundle bok choy, trimmed

1/4 cup patis, fish sauce

1 big can baked beans

1/2 cup tomato sauce

1 tsp. peppercorns

salt

cooking oil

Cooking procedure:



Cut beef into serving pieces, wash thoroughly. In a sauce pan suttee garlic and onion, add in the beef and stir cook until color changes and start to sizzle. Add in the fish sauce and tomato sauce, stir cook for 2 to 3 minutes. Now add in 2 to 3 cups of water and peppercorns, bring to a boil, and simmer for 30 to 45 minutes or until beef is tender, add more water as necessary. Add in the potato and carrot, simmer for another 3 to 5 minutes or until potato are tender. Add in the banana and the other vegetables, cook for 3 to 5 minutes or until vegetables are just cooked. Season with salt to taste if required. Add in baked beans and cook for another minute, serve hot with a lot of rice.

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