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 stove top exclusively, with various ingredients being added at specific times to maximize the flavor. Recipe Servings: Serves 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, cut into portions
- 1 Tbsp (15 ml) oil
- 1 medium onion, peeled and chopped
- 1 can (28 oz/793 g) pork and beans
- Water
- salt to taste
- Pepper to taste
Directions
- Combine beef shanks, beef tendon, and enough water to cover both in a large pot over medium heat.
- Bring beef to a boil, skimming froth that accumulates on top. Lower heat, cover, and simmer for approximately 1.5–2 hours or until beef and tendon are fork tender.
- Remove from heat, drain, and reserve about 1 cup (240 ml) of the liquid broth.
- In a separate pot, heat oil over medium heat.
- Add onions and cook until limp.
- Add beef shanks and tendons to pot and cook, stirring occasionally, for about 3–5 minutes.
- Add pork and beans and reserved liquid. Season with salt and pepper to taste and continue to simmer for 10–15 minutes.
- Remove from heat and serve immediately.
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