How to Cook Beef Igado (Igadong Baka)
Beef igado is a beef version of the usual pork igado dish.
Servings: 4 to 6 servings
Calories: 345kcal
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.