Baka Tula-Sog a beef dish from Davao where cheap cuts of beef are slowly stewed in a cocoa with pineapples, curry powder and bagoong, a weird combination? For most, but this blend really works well and complement each components of the dish.
- 1 kg stewing beef or brisket, cubed
- 400g can pineapple chunks
- 3 cups beef stock
- 3/4 cup vinegar
- 1 1/2 cup pineapple juice
- 4 tbsp bagoong alamang
- 2 pcs tablea
- 2 tbsp curry powder
- 2 pcs bay leaf
- 2 pcs birds eye chillies, finely chopped
- 1 whole garlic, minced
- 1 large red onions, minced
- 1 thumb sized fresh turmeric, thinly sliced
- freshly ground black pepper
- Season beef with salt and freshly ground black pepper.
- Heat up a pot, add oil then brown beef pieces. Set it aside,
- Using the same pot sauté garlic and onions.
- Add the chillies and bagoong, continue to sauté for a minute.
- Add the beef back together with turmeric, beef stock, vinegar, pineapple juice, tablea, curry powder and bay leaf. Bring to a boil then simmer in low heat for 1 1/2 hours.
- Bring heat to high then reduce the liquid to a thick consistency, season with freshly ground black pepper and salt if needed. Add the pineapple chunks, mix to combine then serve.