Baka Tula-sog

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.

I love discovering Filipino dishes that are not popular or even unknown to many, and in my dire search for those recipes I came across this dish called Baka Tula-Sog.  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.

Davao is popular with its coffee and cocoa hence tablea a product made from cocoa made its way to this beef dish. A dish full of character, it looks like a cross between dinuguan and adobo, it smells like binagoongan, it tastes like curry and it’s like no other dish. Is it really a unique dish? Or is it a close relative to Mole sauce where chocolate is usually prepared with a fruit, cumin, cinnamon, chillies and chocolate? It might be one of the culinary contribution of Latin America or Mexico to Davao where there is a significant amount of them living in there, well no one knows as it was not recorded in any history books but one thing I do know is that this dish is amazing!

Baka Tulasog

★★★★★ 5 from 4 reviews

• Author: Raymund
• Prep Time: 15 mins
• Cook Time: 2 hours
• Total Time: 2 hours 15 mins
• Yield: 6 1x
• Category: Main Course
• Cuisine: Filipino

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Description

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.

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Ingredients

Scale 1x2x3x

• 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
• oil
• salt
• freshly ground black pepper

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Instructions

1. Season beef with salt and freshly ground black pepper.
2. Heat up a pot, add oil then brown beef pieces. Set it aside,
3. Using the same pot sauté garlic and onions.
4. Add the chillies and bagoong, continue to sauté for a minute.
5. 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.
6. 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.

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