Baka Tula-sog

Ingredients for Baka Tula-sog

• 1 kg stewing beef or brisket, cubed
• 400 g can pineapple chunks
• 3 cups beef stock
• 3/4 cup vinegar
• 1 1/2 cups pineapple juice
• 4 tbsp bagoong alamang
• 2 tablea
• 2 tbsp curry powder
• 2 bay leaves
• 2 bird's-eye chillies, finely chopped
• 1 whole garlic, minced
• 1 large red onion, minced
• 1 thumb-sized fresh turmeric, thinly sliced
• Oil, for cooking
• Salt, to taste
• Freshly ground black pepper, to taste

How to cook Baka Tula-sog

1. 1.Season beef with salt and pepper, then brown in hot oil; set aside.
2. 2.Sauté garlic and onion in the same pot, then add chillies and bagoong alamang for 1 minute.
3. 3.Return beef and add turmeric, stock, vinegar, pineapple juice, tablea, curry powder, and bay leaves.
4. 4.Bring to a boil, then simmer gently for 1 1/2 hours until beef is tender.
5. 5.Raise heat to reduce sauce until thick, adjust seasoning, fold in pineapple chunks, and serve.