Philippines Papis
Papis hails from the large southern Philippine island of Mindanao, where it is a popular everyday meal. The hearty stew features beef tendons and shanks, complemented by the flavors of pork and beans. Like many Philippine dishes, papis utilizes the stovetop exclusively, with various ingredients being added at specific times to maximize the flavor.
Recipe Servings: 4–6
Prep Time
10 minutes
Cook Time
2 hours 30 minutes
Total Time
2 hours 40 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 1 lb (453 g) beef tendons
- 1 lb (453 g) boneless beef shanks, cubed
- 1 Tbsp (15 ml) vegetable oil
- 1 medium onion, peeled and chopped
- 1 can (28 oz/793 g) pork and beans
- Salt, to taste
- Ground black pepper, to taste
Directions
- Place beef tendons and beef shanks in a large pot and add water to cover.
- Bring beef to a boil, skimming off any froth that accumulates on top.
- Reduce heat, cover, and simmer for approximately 90 minutes to 2 hours or until beef and tendon are fork tender.
- Remove pot from heat, drain, and reserve about 1 cup (240 ml) of the broth.
- Pour vegetable oil into a pot set over medium heat.
- Add onions to the hot oil and cook until limp.
- Add beef shanks and tendons to the pot and cook, stirring occasionally, for about 3–5 minutes.
- Add pork and beans and reserved liquid.
- Season stew with salt and black pepper, simmering for 10–15 minutes.
- Remove stew from heat and serve immediately.
Copyright © 1993—2024 World Trade Press. All rights reserved.