Beef Pochero (Pocherong Baka)

When you say Beef Pochero or Pocherong baka, what usually comes to mind is the soup version like the Nilagang baka, where saging na saba is also added. There is another version, though, wherein it is stewed with tomato sauce. What I am sharing here is the latter. Delicious Beef Pochero or also called Red Beef Pochero.

According to Wikipedia, "Puchero is a type of stew originally from Spain, prepared in Yucatan, Mexico, Argentina, Colombia, Paraguay, Uruguay, the Philippines, and Spain. The name comes from the word "puchero" which means "stewpot."

The dish is essentially equivalent to the cocido of Spain but lacking colorants (such as paprika), using local ingredients which vary from one region to another. In Spain, chickpeas are widely used. In Philippine cuisine, pucher or pochero refers to a dish composed of beef chunks stewed with saba bananas (or plantains). The dish may also include potatoes or sweet potatoes, chorizo bilbao, onion leeks, chickpeas,cabbage, and tomato sauce. Other versions replace beef with chicken or pork."

There are different ways to cook this dish. This is how I do it: :)

"MY" Beef Pochero (Pocherong Baka)


Ingredients:



  •  1 kilo beef chunks
  • A pot of water enough to cover the beef for boiling
  • 1 Chorizo bilbao
  • 4 cloves garlic, minced
  • 1 medium-sized onion, quartered
  • 3 pieces tomatoes, sliced
  • 1 large carrot, sliced
  • 10 pieces ripe sweet plantains or saging na saba
  • 1/4 kilo baguio beans
  • 1 bunch pechay
  • 1 tsp Spanish paprika
  • fish sauce or patis, to taste
  • 1 tbsp ground pepper
  • 2-3 cups of beef broth (from boiling)
Ready? There are many ways to cook this dish. This, however, is how I do it :)

How to cook it:
  • After cleaning the beef chunks, put them in a pot, with water enough to cover the meat. Allow to boil. You may put fish sauce and ground pepper.
  • Keep checking if the meat is tender.
  • Once the beef chunks have softened a bit, turn off the heat and set aside.
  • Heat oil in cooking pan. stir-fry chorizo bilbao slices. Set aside.

  • Next, brown beef chunks in batches. Set aside.



  • Saute onions, tomatoes then garlic.


  • Add tomato sauce. Continue sauteing.
  • Put the browned beef chunks. Mix well and continue stirring.
  • Mix in the spanish paprika.
  • Add in the chorizos. Then pour 2 cups of beef broth taken from boiling the beef earlier. Season to taste. Cover and let boil. 
  • Remove the cover and check the tenderness of the meat. You may add more broth and seasonings if need be.
  • Add the carrots and mix well.
  • Add the potatoes.
  • Put the bell peppers. Mix well.
  • Once the carrots and potatoes have softened a bit, add the saging na saba or sweet plantains.
  • Add the baguio beans on top. Don't mix in.  Once the beans has softened, remove and set aside.


  • Next, do the same to the pechay or bokchoy. Set aside. 
  • Continue stirring. Check the beef for doneness.
  • Check the taste and add seasonings according to your preference.
  • Once the sauce has thickened, meat has softened to doneness, turn off heat.
  • Transfer to a serving platter. Add the baguio beans and pechay. Arrange in a way that it will look appetizing and appealing.
  • Serve with hot rice and ice-cold drinks! 
  • Enjoy!
Note:
You may add other vegetables.

Hope you had fun and learned while cooking with me. Please do try this and let me know how it went. You may also share the pictures here. Share this also with your friends. 

Please follow me for more adventures in the kitchen an beyond! Till next time! <3 - jewel

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