Like different Filipino dishes there are many ways to cook this Beef Pochero, some use baked beans instead of chickpeas, others use potatoes instead of sweet potatoes and other opt for cabbage instead of bok choy but one thing remains it’s basically a tomato based stew of beef cooked with chorizo, some sort of beans, a starchy root crop and vegetable greens.
- 1 kg stewing beef or 1 1/2 kg beef short ribs
- 2 pcs chorizo, sliced
- 400 g can chickpeas, drained or 400 g can baked beans in tomato sauce
- 2 medium sized sweet potatoes, cubed
- 4 pcs saba bananas, sliced
- 2 bunches Bok choy or Chinese Cabbage
- 150 g French beans (optional)
- 3 heaped tbsp tomato paste
- 1 onion, diced
- 6 cloves garlic, minced
- 1 litre beef stock
- 2 tbsp sugar
- fish sauce
- freshly ground black pepper
- In a pot add oil then sauté garlic and onions.
- Add the chorizo and cook for 2 minutes.
- Add the beef, brown the sides then pour the beef stock. Top it up with water until meat is barely covered then bring to a boil. Simmer in low heat for 1 hour.
- Add the saba bananas and tomato paste and continue to simmer for 15 minutes.
- Add the sweet potatoes then continue to simmer for 10 minutes.
- If using, add the French beans then continue to simmer for 5 minutes.
- Season with fish sauce and freshly ground black pepper then add the chickpeas/baked beans and bok choy, turn off heat then cover for 5 minutes to cook vegetables with residual heat. Serve with rice.
Some pochero are soupy some are saucy, adjust the tomato paste content depending on the richness and consistency you want.