Beef pochero is just like nilagang baka, but with tomato sauce and fried saba banana. Here is my simple recipe on this popular Filipino beef stew dish with Spanish influence.
1/2 kilo beef cubes (boiled with sliced onions, salt and pepper until tender)
3 cloves garlic (minced)
1 medium-sized onion (diced)
1 cabbage (cut into small parts)
1 lb pechay (Chinese cabbage)
1 lb Baguio beans
4 pieces saging na saba (cut slantly into 3 each piece and fried)
1 pack 200 gram tomato sauce
1 tbsp cooking oil
Boil the beef cubes with sliced onions, salt and pepper for about one hour or until the meat becomes tender. Remove the meat from the broth and set aside.
Pour the cooking oil into a large saucepan then saute the garlic and onions over medium heat. Add the beef cubes then fry a little until the color changes into brown. Pour the tomato sauce then add 2 to 3 cups of beef broth depending on how thick you want your sauce to be.
Add all the vegetables in the pan then switch the heat into low. Cover the pan and simmer for 10 to 15 minutes.
Open the cover then add the fried saging na saba. Simmer again for about 10 minutes.
Check if all the vegetables are cooked. Remove from heat then serve in a large bowl or individual bowls.
This dish is best served with a cup of warm rice and fish sauce with calamansi. Check out my other recipes here and they are all easy to make. Enjoy!