Beef Pochero is a Filipino Stew similar to that of “Beef Nilaga“. This dish is complimented by the sweetness of the saba banana, and a unique sour blend is brought-in by the tomato sauce. A very enticing dish that is worth craving for; beef pochero brings out the delightful taste of our Spanish influence.
This Beef Pochero is straightforward. All you have to do is have all the ingredient on hand and follow the recipe step by step. Note that aside from the tomato sauce and banana, the chorizo de Bilbao and chick peas are determine the outcome of this dish. It is recommended that you have these ingredients available. Chinese link sausages can be used as a replacement for chorizo though.
- 2 lbs beef short ribs or cubed sirloin
- 1/2 medium cabbage, quartered
- 1 bunch Bok choy (pechay)
- 1 bundle long green beans (about 15 pieces)
- 1 medium sized potato, cubed
- 2 large plantains(saba banana), sliced
- 3 pieces chorizo, sliced thinly
- 1 large tomato, diced
- 1 medium sized onion, diced
- 2 tbsp whole pepper corn
- 2 tbsp fish sauce
- 1 tsp garlic
- 1 small can tomato sauce
- 1 cup garbanzos
- Heat oil in the pot and fry the banana until color turns golden brown. Once done, set the bananas aside
- Put in the chorizo in the same pot and fry for about 3 to 5 minutes then set aside
- Sauté the garlic, onion, and tomato
- Add the beef and cook for 5 minutes
- Add the fish sauce, tomato sauce, and whole pepper corn and mix well
- Add the water and simmer until meat is tender (about 35 minutes in pressure cooker)
- Put-in the fried chorizo, fried banana, potato, and garbanzos and simmer for 7 minutes
- Add the cabbage, long green beans and simmer for 5 minutes
- Add the bok choy and turn off the heat. Cover the pot for 5 minutes to cook the bokchoy
Paella is a popular rice dish that originated from the Valencia region of Spain. This is usually made of short grain yellow rice and cooked in a special wide-flat pan called “Paellera”.
Paella Marinera is a type of seafood paella that showcases the richness of the ocean. This particular recipe involves different seafood, which I think is a very lovely combination.
Aside from the different seafood, this dish tasted perfect because of the type of rice and saffron used. Using seasoned yellow rice brings in a lot of good flavor, while the Spanish saffron (which is considered as one of the most expensive spices) improves the taste and aroma of the dish.
At a quick glance, the color of this dish seems unusual. It has more of a reddish color instead of the normal yellow. It is because of the tomato sauce. I never thought that having tomato sauce in seafood paella will produce great results.
I was only involved in filming when this dish is being cooked. All the instructions come from my uncle, who happens to be one of my mentors. Whenever I am with him, I instantly become a student – eagerly digesting all the information and techniques that he is sharing. The hands that you see in the video are my aunt’s and my wife’s. It’s like filming a dish for the grandest cooking class. It was such a wonderful experience.
- 2 lbs seasoned yellow rice (arroz amarillo)
- 1 lb mussels (tahong)
- 1/2 lb fresh squid, cleaned
- 1 lb cooked clams (almejas)
- 8 pieces medium crabs, cleaned
- 1 lb shrimp, cleaned
- 43 ounces tomato sauce
- A hint of Tabasco sauce
- 3/4 cup pimiento, sliced
- 3 medium onions, diced
- 1 head garlic, minced
- spanish saffron
- 3 to 4 cups water
- 1/4 cup olive oil
- salt and ground black pepper to taste
- Combine seasoned yellow rice and water and soak for 3 hours.
- Heat a Paellera or large pan then pour-in olive oil.
- When the oil is hot, saute the garlic and onions.
- Put-in the crabs, mussels, shrimps, clams, squid, Tabasco sauce, salt, and ground black pepper. Cover the pan and cook for 3 minutes or until the juices come out.
- Add tomato sauce then cover the pan. Cook for a minute.
- Stir then simmer for 4 to 6 minutes. Transfer the cooked seafoods on a clean plate.
- With the remaining juices and tomato sauce on the pan, put-in the rice soaked in water and stir well. Simmer for 5 minutes.
- Add the Spanish saffron then gently stir. Cover the pan and continue cooking in low heat until the rice are done.
- Top the cooked yellow rice with pimiento then arrange the cooced seafoods over it.
- Serve with some lemon or lime wedges.