Estofadong Filipino
Estofadong Filipino
Ingredients
- 1 kilo meat, (usually beef or pork)
- 1 cup vinegar
- 2 onions, chopped
- 5 saba bananas, ripe plantains, sliced
- 2 glasses water
- 1 cup sugar
- 1 head garlic, minced
- 1 small glass gin, (copita, Ginebra)
- as needed banana leaves, or other barrier
Instructions
- 1
In a large pot or pan, fry the meat until it is well browned on all sides. Once browned, remove the fried meat and set it aside. This meat will be used for the stew.
⏱️ 15 min
- 2
In a separate pot or pan, add the sugar. Heat it over medium-low heat with a small splash of the vinegar (about 1-2 tablespoons) to help it melt. Allow the sugar to caramelize, stirring occasionally, until it has melted and turned a light golden-brown color.
⏱️ 10 min
- 3
Once the sugar is caramelized, carefully add the remaining vinegar and the water to the pot. Stir continuously to dissolve the caramelized sugar and combine the liquids. Cook until the mixture resembles a thin broth.
⏱️ 5 min
- 4
While the broth is simmering, prepare your main cooking pot (koron). Line the bottom of the pot with banana leaves or any suitable barrier to prevent the meat from sticking or burning during the long cooking process.
⏱️ 5 min
- 5
Place the previously fried meat into the prepared pot. Add the chopped onions, minced garlic, and sliced saba bananas. Pour the prepared broth over all the ingredients. Finally, add the gin.
⏱️ 10 min - 6
Cover the meat and other ingredients with additional banana leaves. This will help to seal in moisture and flavor, creating a more aromatic and tender stew.
⏱️ 5 min
- 7
Place the pot over low heat. Bring the mixture to a gentle boil. Once it starts boiling, reduce the fire to the lowest setting and let it slowly simmer. Continue cooking until the meat is very tender. This can take a significant amount of time.
⏱️ 100 min
- 8
Once the meat is tender and the estofado is cooked, it is ready to serve. This dish is traditionally known for its longevity and can be preserved for up to a month. Reheat only the portion you intend to serve.
Kitchen Tools
Estofadong Filipino
- 1 kilo meat, (usually beef or pork)
- 1 cup vinegar
- 2 onions, chopped
- 5 saba bananas, ripe plantains, sliced
- 2 glasses water
- 1 cup sugar
- 1 head garlic, minced
- 1 small glass gin, (copita, Ginebra)
- as needed banana leaves, or other barrier
Instructions
- 1
In a large pot or pan, fry the meat until it is well browned on all sides. Once browned, remove the fried meat and set it aside. This meat will be used for the stew.
⏱️ 15 min - 2
In a separate pot or pan, add the sugar. Heat it over medium-low heat with a small splash of the vinegar (about 1-2 tablespoons) to help it melt. Allow the sugar to caramelize, stirring occasionally, until it has melted and turned a light golden-brown color.
⏱️ 10 min - 3
Once the sugar is caramelized, carefully add the remaining vinegar and the water to the pot. Stir continuously to dissolve the caramelized sugar and combine the liquids. Cook until the mixture resembles a thin broth.
⏱️ 5 min - 4
While the broth is simmering, prepare your main cooking pot (koron). Line the bottom of the pot with banana leaves or any suitable barrier to prevent the meat from sticking or burning during the long cooking process.
⏱️ 5 min - 5
Place the previously fried meat into the prepared pot. Add the chopped onions, minced garlic, and sliced saba bananas. Pour the prepared broth over all the ingredients. Finally, add the gin.
⏱️ 10 min - 6
Cover the meat and other ingredients with additional banana leaves. This will help to seal in moisture and flavor, creating a more aromatic and tender stew.
⏱️ 5 min - 7
Place the pot over low heat. Bring the mixture to a gentle boil. Once it starts boiling, reduce the fire to the lowest setting and let it slowly simmer. Continue cooking until the meat is very tender. This can take a significant amount of time.
⏱️ 100 min - 8
Once the meat is tender and the estofado is cooked, it is ready to serve. This dish is traditionally known for its longevity and can be preserved for up to a month. Reheat only the portion you intend to serve.