Papis is a hearty beef and tendon stew with baked beans that give its savory broth a gentle sweetness.
2 hours 35 minutes · Serves 6
Ingredients for Papis
350 g beef tendons, cubed
750 g beef brisket, cubed
1 can (400 g) baked beans
1 onion, finely chopped
6 cloves garlic, minced
3 cups beef stock
3 cups water
2 tablespoons sugar
Freshly ground black pepper, to taste
Salt, to taste
Cooking oil, enough to coat the bottom of the pot
How to cook Papis
1.Heat a thin coating of oil in a heavy pot over medium heat. Cook the garlic and onion, stirring, until fragrant and the onion has softened.
2.Add the brisket and increase the heat to medium-high. Turn the pieces occasionally until browned on all sides.
3.Pour in the beef stock and water, then add the tendons. Bring to a boil, lower the heat and maintain a gentle simmer for about 2 hours. Check periodically and replenish water if the pot threatens to dry out; by the end, aim for roughly half the starting liquid and tender beef and tendons.
4.Stir in the baked beans, sugar and a little salt. Simmer over low heat for another 20 minutes, stirring occasionally, until the beans are heated through and the broth has thickened slightly.
5.Taste the stew and adjust the salt and freshly ground black pepper before serving hot.
