Beef Igado


  • 1/4 kilo beef
  • 1/4 kilo beef heart
  • 1/4 kilo beef liver
  • 1/4 kilo
  • 3 thumb size ginger, peeled, cut into strips
  • 1/2 head garlic, peeled, cooped
  • 1 large onion, peeled, chopped
  • 1 big red bell pepper, cut into strips
  • 1 big can chick peace, drained
  • 4-5 pieces bay leaf
  • 1 tbsp. peppercorns
  • 1/2 cup soy sauce
  • vinegar
  • salt
  • cooking oil

Cooking Procedure:

  1. Slice the beef liver and beff kidney into thin serving slices.
  2. Keep in separate big bowls and add enough white vinegar until the beef innards are submerge with the vinegar.
  3. Give a couple of squishing to have the vinegar penetrates to the beef innards and let it soak for 15 to 30 minutes. Cook thoroughly, rinse with water and drain the innards.
  4. Heat the cooking oil in big sauce pan, add in the garlic, ginger and onion and stir cook until fragrant.
  5. Add in the beef heart, peppercorns and bay leaf and stir cook for 2 to 3 minutes.
  6. Add in about 1 cup of water, bring to a boil and simmer until dry, stirring occasionally to prevent from burning.
  7. Add in the beef meat, liver and kidney, stir cook for 3 to 5 minutes.
  8. Add in the 1/2 cup soy sauce, 1/2 cup of vinegar and about a 1 to 1 1/2 cup of water. Bring to a boil and simmer for 20 to 30 minutes or until the sauce has turned to and oily sauce.
  9. Add in the chick peas and red bell pepper and cook for a couple of minutes.
  10. Serve hot.
  11. Enjoy!

Filed Under: Beef


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