Go Back

How to Cook Beef Igado (Igadong Baka)

Beef igado is a beef version of the usual pork igado dish.
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Beef Recipe
Cuisine: Filipino
Keyword: beef igado, igadong baka
Servings: 6 servings
Calories: 345kcal
Author: Manny

Ingredients

  • 1/2 kilo beef
  • 1/4 kilo beef heart
  • 1/4 kilo beef liver
  • 1 pc bell pepper sliced into strips
  • 1/2 tsp. annato powder or Mama Sita Achuete
  • 1/2 cup chickpeas or green peas
  • 2 pcs laurel leaves
  • 1/4 tsp. ground black pepper adjust if necessary
  • 1/4 cup vinegar
  • Salt or patis fish sauce to taste
  • 1 pc beef broth cube
  • 3 cloves garlic minced
  • 1 pc medium size onion

Instructions

How to cook beef igado:

  • Boil the heart and liver to remove the anggo or musky odor but don't cook it too much, just half cooked.
  • Slice the beef, heart and liver into strips and separate the beef from the heart and liver.
  • Saute garlic and onion then add the beef and stir fry for a few minutes until the liquid evaporates.
  • Then add the heart and liver and stir fry for at least 3 minutes.
  • Pour a little amount of water and simmer until the beef, heart and liver becomes tender.
  • Add pepper and laurel leaves. When the liquid evaporates again, pour the vinegar and add the beef cube.
  • Add the atchuete and stir for at least 3 minutes. Follow the chickpeas and bell pepper.
  • Simmer again for at least 3 minutes and season with salt or patis.
  • Adjust the amount of the salt or patis that suits your taste. Serve hot.

Notes

Cooking Tips for Beef Igado Recipe:

1: Perfecting the Beef Texture
Achieving the ideal tenderness for the beef in your Igado requires a delicate balance during the cooking process. To ensure your beef strips are tender and succulent, consider slicing them against the grain. This technique shortens the muscle fibers, resulting in a more tender and enjoyable bite. Additionally, be mindful not to overcook the beef during the initial stir-frying phase. Aim for a caramelized exterior while retaining the juiciness within, setting the stage for a delightful dining experience.
2: Elevating Flavor with Marination
For an extra layer of depth in your Beef Igado, consider marinating the beef strips before cooking. A simple marinade consisting of soy sauce, garlic, and a touch of calamansi or lemon juice can work wonders. Allow the beef to soak up these flavors for at least 30 minutes before proceeding with the cooking process. This pre-infusion ensures that the meat absorbs the marinade, resulting in a more flavorful and aromatic Beef Igado that will leave your taste buds tingling with satisfaction.
3: Balancing Acidity and Richness
One of the key elements that make Beef Igado stand out is its harmonious balance of acidity and richness. To achieve this balance, pay careful attention to the amount of vinegar added to the dish. While it contributes a tangy kick, it's crucial not to overpower the other flavors. Start with a conservative amount and gradually adjust based on your preference. Remember, you can always add more vinegar later in the cooking process, so it's wise to taste and tailor the acidity to achieve the perfect equilibrium with the savory richness of the beef, heart, and liver.