Pochero (Filipino Beef and Vegetable Stew)

🧂 Ingredients

• 600 g Beef shank(Cut into 2-inch cubes. Bone-in is preferred for extra flavor.)
• 2 links Chorizo de Bilbao(Spanish-style cured sausage, sliced into 1/2-inch thick rounds. If unavailable, use a good quality smoked chorizo.)
• 4 medium Banana saba(A type of cooking banana common in the Philippines. Peel and cut into 2-inch pieces. If unavailable, plantains can be substituted, but use slightly less ripe ones for a firmer texture.)
• 300 g Cabbage(About half a small head, quartered or cut into large wedges.)
• 250 ml Tomato sauce(Unsweetened is preferred.)
• 1.5 L Water or Beef Broth(For simmering the beef.)
• 1 medium Onion(Quartered.)
• 4 cloves Garlic(Peeled and smashed.)
• to taste Salt
• to taste Black pepper
• 2 tbsp Vegetable oil

👨‍🍳 Instructions

1. 1

   Prepare the beef: In a large pot or Dutch oven, heat vegetable oil over medium-high heat. Sear the beef cubes on all sides until nicely browned. This step adds depth of flavor. Remove beef and set aside.

   ⏱️ 10 minutes
2. 2

   Build the broth: Add the quartered onion and smashed garlic to the pot and sauté for about 1-2 minutes until fragrant. Pour in the tomato sauce and stir, scraping up any browned bits from the bottom of the pot. Return the seared beef to the pot.

   ⏱️ 5 minutes
3. 3

   Simmer the beef: Add the water or beef broth to the pot, ensuring the beef is fully submerged. Bring to a boil, then reduce heat to low, cover, and simmer gently for about 1.5 to 2 hours, or until the beef is fork-tender. Skim off any impurities that rise to the surface during the first 30 minutes of simmering.

   ⏱️ 1 hour 30 minutes to 2 hours
4. 4

   Add flavorings: Stir in the sliced chorizo de Bilbao. Continue to simmer for another 15-20 minutes, allowing the chorizo to release its flavors into the stew.

   ⏱️ 15-20 minutes
5. 5

   Add vegetables and bananas: Add the banana saba pieces and the cabbage wedges to the pot. Ensure they are mostly submerged. Cover and simmer for another 10-15 minutes, or until the cabbage is tender-crisp and the bananas are heated through. Be careful not to overcook the cabbage.

   ⏱️ 10-15 minutes
6. 6

   Season and serve: Taste the stew and season with salt and freshly ground black pepper as needed. Ladle the hot pochero into bowls, ensuring each serving has a good portion of beef, chorizo, banana, and cabbage. Serve immediately with steamed rice. Traditionally, it's also served with a side of 'atchara' (pickled green papaya) or a simple salted egg and tomato relish.

   ⏱️ 5 minutes

💡 Pro Tips

• ✓The influence of Spanish 'cocido' is evident in this dish, adapted with local Filipino ingredients.
• ✓Saba bananas add a subtle sweetness and creamy texture that balances the savory elements.
• ✓For a richer broth, use bone-in beef shank. Skim off excess fat if desired.
• ✓Don't overcook the cabbage; it should retain a slight bite.
• ✓Pochero is often served with a side of 'atchara' (pickled green papaya) or salted egg and tomato relish for a refreshing contrast.

🔄 Variations

• Pork Pochero: Substitute beef shank with pork belly or pork ribs.
• Mixed Meat Pochero: Combine beef and pork for a more complex flavor.
• Vegetable-Forward Pochero: Increase the amount of cabbage and add other vegetables like potatoes, carrots, or sweet potatoes.
• Spicy Pochero: Add a pinch of chili flakes or a fresh chili pepper during the simmering stage.

🥗 Nutrition

Per serving