Sunday, November 22, 2009
Pochero, a Philippine-Spanish Beef Stew
Pochero was one of those dishes that my Lola Carmel used to cook, especially on Sundays after church. When I was a young kid growing up in Manila, this dish along with her Calderetta (Spicy Goat Stew), Pot Roast, Binagooang (Pork Adobo cooked with her homemade Brine Shrimp), and Nilaga (Boiled Beef Dish) were among the meals I looked forward to on those lazy, but restful Sunday afternoons. These dishes have always reminded of my Lola, and Pochero was one of my favorite meals made by her.
I've been meaning to cook this dish for almost a week now, but my plantains were taking forever to ripen that it held me back for a bit. Then on top of that, I also got ill for the last couple of days that cooking was not on my top list this week. Luckily, I was feeling a little better today so, I decided to make this dish once and for all! While this stew was cooking, my husband and I also took advantage of the time and sunny weather to work on our yard and get our place ready before the winter freeze. We worked awfully hard this afternoon and as the sun was setting down, we could feel the cold chill down our spine. By then, we knew it was time to head inside our humble abode and enjoy a hearty stew...not only it warmed our hearts, but our souls, too...
Slow cooking is the main component in any kind of stews. This process keeps all the simple ingredients together, while it delivers a robust flavor. I love it when the meat is so tender that it just melts in your mouth, and digging into that succulent gelatinous marrow from the middle of the bone is extremely delightful. Then at the same time, you couldn't miss the smoky flavor from the Chorizo, and the sweet and starchy bounty from the vegetables. Oh, you definitely can't beat a stew like this...bursting with flavor and nutrients, as I recalled my Lola stating, "all the good stuff is in the soup!" So true! Having this meal tonight really brought some fond memories of my childhood and I'm feeling way better than expected already. I guess I was just missing this stew (and my Lola) that it now cured all of my ailments :-)
Ingredients:
2 lbs. of chuck roast, cut into 1" cubes
Salt and Pepper
Flour
1-2 lbs. bone marrow or ham bone
Olive Oil
2 Plantains or Saba, cut into
2 Chorizo (Spanish Sausage), sliced
1 medium-sized Onion
4 cloves of Garlic
8 cups of Water
2 Tomatoes, sliced
1 can Tomato Paste
1 tsp Peppercorms
2 Bay Leaves
3-4 Potatoes or Sweet Potatoes, quartered
2 cups Carrots, sliced
1 /12 cups Chick Peas (Garbanzos)
1 1/2 cups Frozen Green Peas
1 head of Cabbage, cut into wedges
1 bunch of String Beans, cut into 2-3" length (optional)
Directions:
Heat 2 Tbsp of olive oil in a large saucepan or Dutch oven. Lightly brown the sliced plantains, then set aside. Toss in sliced chorizo and fry them up until golden brown. Remove from oil and set aside.
Cut chuck roast into 1" cubes, pat dry with paper towel. Season with salt and pepper and lightly dredge them in flour. Brown beef cubes in the same oil/drippings. Add onions and garlic. Once they are translucent, add the browned chorizo, water and bone marrow. Bring to a boil, skim the fat/scum off from the top layer. Add plantains, peppercorns, bay leaves, tomatoes and tomato paste. Continue to boil until meat is tender. Add chick and green peas. Let it simmer on low heat for a couple of hours, stirring occasionally.
Boil water in a separate stock pot with strainer. Boil cut potatoes first, halfway through cooking add carrots and lastly, add cabbage wedges and/or string beans in the end. Simmer for another 10-12 minutes. Drain, cover and set aside.
To serve: add a wedge of cabbage, pieces of carrots and potatoes in a large bowl, then scoop beef stew over it. Serve with a side of rice. Enjoy!
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