Beef Menudo with Hotdogs (Menudong Baka)
Beef Menudo is a Filipino-Spanish fusion stew featuring tender beef sirloin, potatoes, carrots, and hotdogs simmered in a rich tomato sauce with a distinctive sweet-tangy note from pickle relish. This adaptation of the traditional pork-based menudo offers deeper, beefier flavors while honoring the dish's cherished place in Filipino cuisine.
Equipment
- Large Heavy-Bottom Pot (Kaldero) For even heat distribution and preventing burning
- Sharp knife (kutsilyo) For precise cutting of meat and vegetables
- Cutting board (Sangkalan) For preparation of ingredients
- Measuring spoons and cups (panukat) For accurate measurements
- Wooden spoon (sandok na kahoy) For stirring without scratching the pot
- Ladle - sandok For serving
- Garlic press (optional) For mincing garlic
Ingredients
For the Meat and Sauce:
- 500 grams beef sirloin karne ng baka, cubed into 1-inch pieces
- 5 cloves garlic bawang, minced
- 1 small red onion sibuyas, chopped
- 6 small tomatoes kamatis, diced
- 3-4 cups beef stock
- 3 tablespoons tomato paste
Vegetables and Add-ins:
- 2 medium potatoes patatas, cubed
- 2 small carrots karot, cubed
- 1 medium bell pepper paminta, sliced
- 1½ tablespoons pickle relish
- 2 pieces hotdogs sliced diagonally
- Salt asin to taste
- Ground black pepper paminta to taste
Instructions
- First, heat up your pot over medium heat and add a bit of cooking oil. Toss in your minced garlic and let it cook until it turns light golden and smells fragrant, about 30 seconds. Add your chopped red onions and cook them until they become soft and clear, around 2-3 minutes. Now add your diced tomatoes and cook everything together until the tomatoes soften up and start to break down, about 5 minutes.
- Turn up the heat to high and add your beef sirloin cubes. Brown them on all sides until they get a nice color - this takes about 5-7 minutes. Once your beef is browned, pour in your beef stock and bring everything to a boil. When it starts bubbling, lower the heat, cover your pot, and let it simmer quietly. This is where patience comes in - let it cook for about 1.5 to 2 hours, or until your beef becomes really tender. Just check on it now and then and add more stock if needed.
- Once your beef is tender enough to easily break apart with a fork, let the liquid cook down until it's reduced by about half. Stir in your tomato paste until it's well mixed. Now add your cubed potatoes and carrots, and let them cook for about 10 minutes. Add your bell peppers and pickle relish, then let everything simmer for another 5-7 minutes until the vegetables are cooked but still have a little bite to them.
- For the final touch, add your sliced hotdogs and let them warm through for about 3-5 minutes. This is when you want to taste your menudo and add salt and black pepper until it's just right for you. Let everything simmer together for a final 2-3 minutes to let all the flavors come together nicely.
- Serve your menudo hot with plenty of steaming white rice. If you want to make it extra special, set out some banana ketchup and calamansi on the side - these little touches make it even more delicious. Don't worry if you have leftovers - this menudo actually tastes even better the next day!
Tips from Lola's Kitchen
- Choose beef sirloin with some marbling for better flavor and tenderness
- Cut vegetables in uniform sizes for even cooking
- Don't rush the meat tenderizing process - slow cooking develops deeper flavors
- Add a bay leaf (dahon ng laurel) while simmering for extra aroma
- For extra richness, add a small pat of butter before serving
Traditional Serving Suggestions
- Steaming white rice (kanin)
- Banana ketchup on the side
- Fresh calamansi for squeezing
- Crusty pan de sal
- Fresh tomato and onion ensalada
Troubleshooting
- Tough Meat: Cook longer on low heat, adding more stock as needed
- Watery Sauce: Simmer uncovered to reduce liquid
- Bland Taste: Add more tomato paste and adjust seasonings
- Vegetables Too Soft: Add them later in the cooking process
- Sauce Too Thick: Add hot beef stock gradually while stirring
Ingredient Alternatives
- Beef: Use pork, chicken, or goat meat (adjust cooking time accordingly)
- Hotdogs: Substitute with Vienna sausages or chorizo
- Beef Stock: Can use chicken stock or water with beef bouillon
- Pickle Relish: Finely chopped pickled cucumber or green peas
- Fresh Tomatoes: Canned diced tomatoes (reduce amount by half)
Storage & Reheating
- Refrigerator: Store in an airtight container for up to 3 days
- Freezer: Can be frozen for up to 2 months
- Reheating:
- Stovetop: Heat slowly with a splash of water
- Microwave: Heat in 1-minute intervals, stirring between
- Tip: Add fresh herbs or a squeeze of calamansi when reheating
Variations
- Spicy Beef Menudo
- Add chopped siling labuyo or red pepper flakes
- Liver Menudo
- Add beef liver cubes in the last 5 minutes
- Veggie-Loaded
- Add green peas, mushrooms, and corn
- Chinese-Style
- Add star anise and five-spice powder
FAQs
Q: Why use beef instead of traditional pork? A: Beef provides a richer flavor and more robust texture. It also contains more iron and B-vitamins. Q: Can I cook this in a pressure cooker? A: Yes! Cook under pressure for 30-35 minutes instead of the 2-hour simmer. Q: Why add pickle relish? A: It adds a sweet-tangy flavor that balances the rich sauce. This is a traditional ingredient in Filipino menudo. Q: Can I make this ahead for a party? A: Yes! It actually tastes better the next day as flavors develop further. Q: How do I know when the beef is tender enough? A: It should easily break apart when pressed with a fork.
Nutrition
Calories: 385kcalCarbohydrates: 25gProtein: 28gFat: 18gSaturated Fat: 1gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gCholesterol: 46mgSodium: 393mgPotassium: 597mgFiber: 3gSugar: 2gVitamin A: 128IUVitamin C: 3mgCalcium: 34mgIron: 4.2mg
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