Igado is an Ilokano dish and the original recipe consists of pig’s internal organs. If there is no available pork internal organs in your marketplace, or if you abstain from pork, you can try this beef igado recipe.
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Unveiling the Delightful World of Beef Igado
If you’re a fan of Filipino cuisine, you’ve likely heard of Igado—a savory and flavorful dish that hails from the Ilokano region. Traditionally made with pig’s internal organs, our beef igado recipe offers a delightful twist for those who prefer beef or have limited access to pork organs in their local market. Let’s embark on a culinary journey as we explore the step-by-step process of creating this mouthwatering dish.
Preparing the Main Ingredients
Boiling the Heart and Liver
To kick off our beef igado adventure, start by boiling the heart and liver. This crucial step helps eliminate any anggo or musky odor while ensuring that the organs are only half-cooked. Be cautious not to overcook them, as the goal is to strike the perfect balance for both flavor and tenderness.
Slicing and Separating
Once the heart and liver are ready, grab your trusty knife and skillfully slice the beef, heart, and liver into strips. Keep the beef separate from the heart and liver for now, as we’ll be introducing them to the pan at different stages of the cooking process.
Mastering the Saute Technique
Infusing Flavor with Garlic and Onion
In a hot pan, saute a generous amount of garlic and onion until they release their aromatic goodness. This forms the flavor base for our beef igado, providing a savory foundation that will elevate the entire dish.
Introducing the Beef
Now, it’s time to add the sliced beef to the pan. Stir fry the beef for a few minutes, allowing the liquid to evaporate and the meat to develop a rich, caramelized exterior. This step lays the groundwork for the dish’s depth of flavor.
Heart and Liver Dance
After the beef has had its moment, introduce the half-cooked heart and liver to the mix. Stir fry this delightful trio for at least 3 minutes, allowing the ingredients to mingle and exchange their unique flavors.
Achieving Tender Perfection
Simmering to Tenderness
Pour a modest amount of water into the pan and let the magic happen. Simmer the concoction until the beef, heart, and liver reach the desired tenderness. This patient process allows the flavors to meld, creating a symphony of taste in every bite.
Flavorful Finales
Adding Zest with Pepper and Laurel Leaves
Enhance the aroma and taste of your beef igado by incorporating a generous amount of pepper and laurel leaves. As the liquid evaporates once again, the infusion of these herbs provides a delightful depth that will leave your taste buds craving more.
Vinegar Magic
Pour in a splash of vinegar to elevate the dish’s acidity and bring out the rich flavors. Don’t forget to add a beef cube for an extra layer of savory goodness. Let the ingredients simmer together, creating a harmonious blend of tastes.
A Touch of Atchuete
Inject a burst of color and subtle earthy undertones by introducing atchuete into the mix. Stir the ingredients for at least 3 minutes, ensuring the atchuete evenly coats the beef, heart, and liver, creating a visually appealing masterpiece.
The Grand Finale
Follow up with chickpeas and bell pepper to add texture and vibrant colors to your beef igado. Simmer the concoction for an additional 3 minutes, allowing the final elements to harmonize with the rest of the dish.
Seasoning to Perfection
Salt or Patis Adjustment
Before presenting your culinary creation, take a moment to taste and adjust the seasoning. Whether you lean towards salt or patis, customize the flavor to suit your taste buds. This final touch ensures that every bite is a personalized delight.
Savoring the Moment
Serve your beef igado hot, and revel in the symphony of flavors you’ve created. This dish not only satisfies the palate but also showcases the rich tapestry of Filipino culinary tradition. So, gather your loved ones, and indulge in the hearty goodness of beef igado—the perfect amalgamation of tradition and innovation.
Print Recipe
How to Cook Beef Igado (Igadong Baka)
Beef igado is a beef version of the usual pork igado dish.
Prep Time10 minutes mins
Cook Time30 minutes mins
Total Time40 minutes mins
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.
Try Other Delicious Recipes:
- Nilagang Baka (Filipino Beef Soup)
- Adobong Baka (Beef Adobo)
- Crispy Ulo ng Baboy
