Beef Bopis

Bopis commonly use pig’s internal organs like lungs, spleen and heart and chopped in small pieces and cooked. But this recipe I have use beef innards, the same as the pig’s innards as I’ve mentioned above. Since the process of cooking this dish is a bit tricky and you have to get rid of the smell, not everyone is fond on cooking this dish. It has to be spicy and cook it almost dry. But many still loves the exotic taste of this dish and I’m one of them.

Unleashing the Flavors

For those seeking a delightful twist to the classic bopis recipe, consider cooking beef bopis. While traditional bopis is crafted from pig’s internal organs, this unique variation features the richness of beef innards, providing a succulent and exotic experience for adventurous taste buds. In this recipe post, we’ll guide you through the process of preparing this savory delight step by step, ensuring a flavorful outcome that will leave your guests asking for more.

Preparing the Beef Innards

Before embarking on the cooking adventure, it’s crucial to properly prepare the beef innards to ensure a delicious and aromatic outcome.

Start by washing the beef lungs, spleen, and heart thoroughly, allowing any impurities to be washed away. Drain the excess water.

Place the internal organs in a sizable pot and add just enough water to cover them. Bring the pot to a boil and let it simmer for a patient 25 to 30 minutes.

Once cooked, remove the beef innards from the pot, allowing them to drain. Set them aside and let them cool for a while before finely dicing the bopis. This step sets the stage for the rich flavors that will develop during the cooking process.

Sautéing Perfection: The Flavorful Base

In a generous wok, initiate the cooking process by sautéing garlic and onions. Allow them to brown slightly, infusing the air with an irresistible aroma that signals the beginning of something special.

Next, introduce the finely diced beef innards into the wok. Stir-fry this concoction for 3 to 5 minutes or until the liquid content begins to evaporate. This crucial step lays the foundation for the dish’s intense and savory flavors.

The Symphony of Flavors: Adding the Essentials

To elevate the taste profile, introduce a symphony of flavors to your bopis.

Start by adding vinegar to the mix, allowing it to simmer for a tantalizing 2 to 3 minutes. The acidity of the vinegar will complement the richness of the beef, creating a harmonious balance of flavors.

Follow this with the inclusion of patis, black pepper, and annato oil. Stir-fry this combination for an additional 2 to 3 minutes, ensuring that each ingredient contributes to the overall taste experience.

Pour in 3 cups of water, creating a simmering cauldron of flavors. Allow this mixture to dance together for 3 to 5 minutes, letting the magic unfold.

Vegetables Galore: Adding Freshness and Crunch

To enhance the visual appeal and nutritional value of your beef innards dish, introduce a medley of vegetables to the mix.

Incorporate siling labuyo, radish, carrots, and mushrooms, allowing them to simmer in the savory broth for an additional 3 to 5 minutes. This infusion of vegetables not only adds color but also contributes a delightful crunch to each bite.

Perfecting the Flavor: Seasoning and Final Touch

As the broth begins to evaporate, fine-tune the taste by seasoning with salt until you achieve the desired flavor profile. This step ensures that each spoonful delivers the perfect balance of savory and spicy notes.

For the finishing touch, add bell peppers to the mix and let them cook for a final minute. This last addition brings a pop of color and a burst of freshness, completing the masterpiece.

Serving Up the Culinary Masterpiece

With the cooking process complete, it’s time to present your culinary masterpiece to the world.

Serve the beef dish hot, either on a traditional serving dish or sizzling plate. The aroma alone will captivate your senses, and the combination of flavors will make this dish an instant favorite among friends and family.

Wrapping-Up

With its exotic blend of flavors and aromatic richness, offers a unique twist to the traditional bopis recipe. By following these step-by-step instructions, you’ll be able to recreate this delectable dish in the comfort of your own kitchen. Embrace the adventure of flavors, and let beef bopis become a star on your dining table, leaving a lasting impression on all who indulge in its savory goodness.

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5 from 1 vote

How to Cook Beef Bopis

This bopis recipe uses beef innards such as heart, lungs, liver and spleen then chopped finely then cooked with vinegar and spices.

Prep Time15 minutes mins

Cook Time1 hour hr

Total Time1 hour hr 15 minutes mins

Course: Beef recipes

Cuisine: Filipino

Keyword: beef bopis, bopis na baka

Servings: 6 servings

Calories: 265kcal

Author: Manny

Ingredients

• 1/2 kilo beef internal organs for bopis lungs, spleen and heart
• 1 pc medium size carrot diced finely
• 1 pc medium size raddish diced finely
• 1 big can button mushroom diced finely
• 2 Tbsp. black pepper coarsely ground
• 1 pc red bell pepper diced finely
• 1/2 head garlic minced
• 1 pc medium size onion chopped
• 1/4 cup annatto in oil
• 2-3 pieces red bird eyes chili or siling labuyo chopped
• 3/4 cup vinegar
• cooking oil
• salt to taste

Instructions

How to cook beef bopis:

• Wash the beef lungs, spleen and heart thoroughly and drain.
• Then put the internal organs on a big pot and add water just enough to cover.
• Bring to a boil and simmer for at least 25 to 30 minutes.
• Remove from the pot and drain. Set aside and let it cool or a while.
• Then dice the bopis set finely and set aside again.
• On a big wok saute garlic and onion and let it brown a little.
• Then add the diced bopis and stir fry for 3 to 5 minutes or until the liquid evaporates.
• Add the vinegar and simmer for at least 2 to 3 minutes.
• Then add the patis, black pepper and the annato oil and stir fry for another 2 to 3 minutes.
• Pour 3 cups of water and let it simmer for at least 3 to 5 minutes again.
• Then add in the siling labuyo, raddish, carrots and mushroom then simmer again for another 3 to 5 minutes.
• When the broth has almost evaporated add season with salt until the desired taste is achieved.
• And last but not the least, add the bell pepper and cook for another minute.
• Serve hot on a serving dish or in a sizzling plate.

Notes

Cooking Tips:

1. Master the Innard Prep: Properly cleaning and preparing the beef innards is crucial for a successful bopis. Start by washing the beef lungs, spleen, and heart thoroughly to eliminate any impurities. After draining excess water, place the internal organs in a sizable pot and add just enough water to cover them. Boil and simmer for 25 to 30 minutes, ensuring they are fully cooked. Once done, let the innards drain, cool, and then finely dice them. This meticulous preparation sets the stage for a tender and flavorful bopis.

2. Sauté to Perfection: The foundation of a delicious beef bopis lies in the sautéing process. In a generous wok, sauté garlic and onions until they achieve a golden brown hue. This step is crucial for building a rich and aromatic base that will infuse the entire dish with irresistible flavors. Take your time with this process, allowing the garlic and onions to caramelize and release their full potential.

3. Balancing Act with Vinegar: Achieving the perfect balance of acidity is key to a successful bopis. After sautéing, introduce vinegar to the mix and let it simmer for 2 to 3 minutes. This step not only adds a tangy kick but also helps cut through the richness of the beef, creating a harmonious flavor profile. Be mindful not to overpower the dish with vinegar; the goal is a subtle acidity that enhances, rather than dominates, the overall taste.

Nutrition Notes:

Calorie and other nutrition information is derived from HappyFolks.Com recipe nutrition calculator. The percent daily value (%DV) is based on a daily 2,000 calorie diet.

Nutrition Facts:

Amount per Serving:266g, Calories:265kcal, From fat:157,  Total fat:17.9g, Saturated Fat:7.9g, Trans Fat:0.1g, Cholesterol:197mg, Sodium: 843 Total Carbohydrate: 11g, Dietary Fiber: 3g, Sugars: 5g, Protein: 15g, Vitamin A: 40%, Vitamin C: 159%, Calcium: 6%, Iron: 42%