Beef Tinola

Ingredients for Beef Tinola

• 1 1/2 lbs beef chuck (paypay), cubed
• 3 cups beef broth
• 5 cups water
• 1 small green papaya, cut into wedges
• 5 long green chili peppers, optional
• 2 cups spinach or malunggay leaves
• 1 medium yellow onion
• 3 cloves garlic, chopped
• 3 thumbs ginger, cut into strips
• 3 tablespoons fish sauce (patis)
• 1/4 teaspoon ground black pepper
• 3 tablespoons cooking oil

How to cook Beef Tinola

1. 1.Heat the cooking oil in a pressure cooker over medium heat. Add the garlic and onion and saute for about 30 seconds.
2. 2.Add the ginger strips and continue cooking until the onion softens and the aromatics smell fragrant.
3. 3.Add the beef chuck and cook, stirring occasionally, until the pieces are browned on the outside.
4. 4.Pour in the beef broth and water, then bring the liquid to a boil.
5. 5.Cover the pressure cooker and cook under pressure for 40 minutes, or until the beef is tender. Release pressure safely before opening.
6. 6.Add the green papaya wedges and long green chili peppers, if using, then simmer uncovered for 8 to 10 minutes, until the papaya is tender.
7. 7.Season with fish sauce and ground black pepper, stirring to combine.
8. 8.Turn off the heat, add the spinach or malunggay leaves, and let the residual heat wilt the greens for about 3 minutes. Serve hot.