Filipino Beef Puchero Recipe


  • 2 lbs beef (boneless ribs or sirloin); cut into desired pieces
  • 1 small can tomato sauce
  • 1 potato; quartered
  • 1 carrot; cut in 1 inch chunks
  • 1 sweet potato; cut in 1 inch chunks
  • 1 small head cabbage (repolyo); quartered
  • 1/4 kilo Chinese cabbage (pechay)
  • 3 plantains (saging na saba); peeled and cut into chunks
  • 1 onion; minced
  • 4 cloves garlic; minced
  • 1/4 cup fish sauce (patis)
  • Cooking oil

Filipino Beef Puchero Recipe


  1. In a skillet, fry the plantains and potato in 3 minutes. Set aside.
  2. In a bowl, mash one fried plantain. Set aside.
  3. In a stock pot, stew the beef until tender. Strain the beef and set aside. Save the broth.
  4. Sauté garlic and onion in a saucepan. Add the beef and stir fry with fish sauce for 3 minutes.
  5. Add the tomato sauce and simmer for 5 minutes.
  6. Pour the broth and at first boil, add the potato, sweet potato, carrot, and the plantains.
  7. Let boil for 10 minutes. Add the mashed plantain and mix well.
  8. Add cabbage and parboil for 3 minutes.
  9. Add Chinese cabbage and remove from fire after 2 minutes or until the Chinese cabbage is done.

Cooking Tips

  1. Adding slices of chorizo bilbao will make this recipe more delicious!!!
  2. You can also use other kinds of meat such as pork belly or chicken as substitute for the beef or combo.


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