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Beef Pochero with Eggplant
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How to Cook Beef Pochero with Eggplant Sauce

Beef pochero is a hearty Filipino stew made with tender beef, Chorizo de Bilbao, vegetables, and sweet bananas, served with a tangy eggplant sauce for added depth.
Prep Time10 minutes
Cook Time1 hour
Total Time1 hour 10 minutes
Course: Beef Recipe
Cuisine: Filipino
Keyword: beef pochero, eggplant sauce, pochero, pocherong baka
Servings: 4 servings
Calories: 300kcal
Author: Manny

Ingredients

  • 1/2 kilo beef kenchi or shank cut into serving pieces
  • 1 small can Chorizo de Bilbao sliced
  • 6 cup water
  • 1/2 head medium-sized cabbage quartered
  • 100 grams green beans
  • 2 pcs medium-sized potatoes quartered
  • 2 pc banana saba variety sliced diagonally
  • 1 small can garbanzos
  • 3 cloves garlic minced
  • 1 medium-sized onion sliced
  • 4 cup broth from boiled beef and vegetables
  • 1/2 tsp. MSG

Eggplant sauce Ingredients:

  • 2 eggplant broiled, peeled and smashed
  • Salt and pepper to taste
  • 1/2 cup vinegar
  • 1/2 tsp. garlic minced

Instructions

How to cook Beef Pochero with Egg Plant Sauce:

  • Boil beef kenchi and Chorizo de Bilbao in water and salt.
  • When tender, remove, and cook potatoes, green beans, cabbage, and bananas in the same broth. Set aside.
  • Saute garlic and onions in hot oil. Add broth and seasoning, then put in meat, potatoes, green beans, cabbage, bananas, and garbanzos. Cook for a few minutes then serve with eggplant sauce.

How to prepare the Eggplant Sauce:

  • Blend ingredients together and serve with beef pochero.

Notes

Cooking Tips:

Choose the Right Cut of Beef

Use beef shank or kenchi for the best flavor and texture. This cut becomes tender after slow simmering and adds richness to the broth from the marrow. Avoid lean cuts, as they can turn dry and chewy when stewed for long periods.

Don’t Overcook the Vegetables

Cook your vegetables in stages, starting with the firm ones like potatoes and ending with cabbage and bananas. This keeps them from becoming mushy and helps preserve their individual textures. Overcooked veggies can make the broth cloudy and alter the overall taste.

Make the Eggplant Sauce Ahead

Roast and blend your eggplant sauce before starting the stew so the flavors have time to develop. Letting it sit for a while enhances the garlic and vinegar notes, making it more vibrant. Serving it slightly chilled also adds a refreshing contrast to the warm stew.