Beef tinola may not be as popular as its chicken counterpart (tinolang manok). However, it is as good as the most popular tinola version. It can even be better as long as the beef is cooked extra tender, which is what I am trying to show in this recipe.
Cooking beef tinola is easy. It will be more convenient to use a pressure cooker when trying to make the beef tender because it saves a lot of time. A 2 to 3 hour boiling time can be reduced to a mere 35 to 40 minutes. This means that you can make this dish for everyone to enjoy in under 1 hour.
I understand that most of us want our soup to be tasty and flavorful. The flavor from the meat itself may not be enough for this to happen. This is the reason why beef broth and other seasonings, such as patis (fish sauce) is added to the soup. You can also use water if beef broth is not available, but I suggest to add a piece of beef cube (bouillon) into it for flavor.
This dish is perfect with malunggay leaves or hot pepper leaves (dahon ng sili). However, you can use spinach as an alternative ingredient. It is what I used in this recipe. I also added some long green pepper (siling pansigang).
Enjoy this with warm rice and a condiment of fish sauce and crushed chili pepper.
Try this Beef Tinola Recipe. Let me know what you think.
Beef Tinola Recipe
- 1 ½ lb. beef chuck paypay, cubed
- 3 cups beef broth
- 5 cups water
- 1 small green papaya wedged
- 5 pieces long green chili pepper optional
- 2 cups spinach or malunggay leaves
- 1 medium yellow onion
- 3 cloves garlic chopped
- 3 thumbs ginger cut into strips
- 3 tablespoons fish sauce patis
- ¼ teaspoon ground black pepper
- 3 tablespoons cooking oil
- Heat oil in a pressure cooker.
- Once the oil becomes hot, saute garlic and onion for 30 seconds.
- Add ginger. Continue to cook until onion gets soft.
- Put the beef chuck into the pressure cooker. Cook until brown.
- Pour beef broth and water. Let boil.
- Cover the pressure cooker and then pressure cook for 40 minutes.
- Safely remove the cover and then add green papaya and long green chili peppers. Cook for 8 to 10 minutes.
- Season with ground black pepper and fish sauce. Stir.
- Turn the heat off. Add spinach (or malunggay leaves). Let the residual het cook the leafy greens for 3 minutes.
- Transfer to a serving bowl. Serve hot.
- Share and enjoy!