Beef sarciado or sarciadong baka is one of the many delicious Filipino dishes with Spanish influence. The common sarciado that we know is the fish sarciado, fried fish stewed in tomatoes and eggs which is very different. Beef sarciado is similar to kaldereta or mechado because of the vegetables used like the garbanzos, green peas and potatoes but the only difference is that sarciado use only fresh tomatoes where kaldereta and mechado use tomato sauce.

To cook beef sarciado; In a pot, fill with water just enough to cover the short ribs and add onions, garlic, peppercorns, salt and bay leaf. Bring to a boil and remove any scums floating and simmer for about 2 to 3 hours or until the beef is tender. A pressure cooker can be used if you want to speed up the cooking process. Strain the beef and set aside both the beef and the broth. In a skillet, heat the oil and saute garlic until it changes in color then add onions and tomatoes. Stir cook and simmer for a few minutes until the tomatoes are soft. Pour in 1 cup of beef broth then add in the beef short ribs and season with granulated seasoning, salt and pepper. Add in green peas, garbanzos and potatoes and simmer for about 20 minutes or until the dish is cooked.

Print Recipe How to Cook Beef Sarciado (Sarciadong Baka) Prep Time 10 mins Cook Time 2 hrs 20 mins Total Time 2 hrs 30 mins Servings: 6 servings Author: Manny Ingredients 1 kilo beef short ribs cut into serving pieces

2 medium size onions chopped (for sauteing)

1 medium size onion quartered (for boiling the meat)

5 cloves garlic minced (for sauteing)

1 whole garlic crushed

1 tsp. whole peppercorns

1 bay leaf

7 medium size tomatoes chopped

3/4 cup garbanzos or chickpeas

3/4 cup green peas

3 pcs medium size potatoes peeled, quartered and fried

1/4 cup cooking oil

1 tsp. granulated seasoning e.g. Magic Sarap, NamNam

Salt and pepper Instructions How to cook Beef Sarciado: In a pot, fill with water just enough to cover the short ribs and add onions, garlic, peppercorns, salt and bay leaf.

Bring to a boil and remove any scums floating and simmer for about 2 to 3 hours or until the beef is tender.

A pressure cooker can be used if you want to speed up the cooking process.

Strain the beef and set aside both the beef and the broth.

In a skillet, heat the oil and saute garlic until it changes in color then add onions and tomatoes.

Stir cook and simmer for a few minutes until the tomatoes are soft.

Pour in 1 cup of beef broth then add in the beef short ribs and season with granulated seasoning, salt and pepper.

Add in green peas, garbanzos and potatoes and simmer for about 20 minutes or until the dish is cooked.