From the recipe collection
Pinakaging na Baka
Bohol-style beef cooked until tender, then pan-fried until crisp-edged and served with a savoury reduced sauce.
- Prep time
- 20 min
- Cook time
- 1 hr 45 min
- Yield
- 5
- Audio recipe
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Ingredients
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Method
- Simmer beef with soy sauce, vinegar, garlic, onion, bay leaves, peppercorns, and water.
- Cook low and slow until the beef is tender but still holds its shape.
- Lift the beef from the pot and let it dry on a rack for 10 minutes.
- Reduce the cooking liquid until it becomes a salty-sour sauce.
- Heat oil in a pan and fry the beef pieces until browned and crisp at the edges. Cook in uncrowded batches and drain on a rack so trapped steam does not soften the surface.
- Return a few spoonfuls of reduced sauce to glaze the beef lightly.
- Take the dish off the heat and leave it covered for several minutes before portioning.
- Serve with rice, calamansi, and chili vinegar.
