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Beef Igado
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How to Cook Beef Igado (Igadong Baka)

Beef Igado is a savory and tangy Filipino stew made with tender strips of beef, liver, and heart, simmered in a flavorful vinegar-based sauce with a rich blend of spices.
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Beef Recipe
Cuisine: Filipino
Keyword: beef igado, igadong baka
Servings: 6 servings
Calories: 345kcal
Author: Manny

Ingredients

  • 1/2 kilo beef
  • 1/4 kilo beef heart
  • 1/4 kilo beef liver
  • 1 pc bell pepper sliced into strips
  • 1/2 tsp. annato powder or Mama Sita Achuete
  • 1/2 cup chickpeas or green peas
  • 2 pcs laurel leaves
  • 1/4 tsp. ground black pepper adjust if necessary
  • 1/4 cup vinegar
  • Salt or patis fish sauce to taste
  • 1 pc beef broth cube
  • 3 cloves garlic minced
  • 1 pc medium size onion

Instructions

How to cook beef igado:

  • Boil the heart and liver to remove the anggo or musky odor but don't cook it too much, just half cooked.
  • Slice the beef, heart and liver into strips and separate the beef from the heart and liver.
  • Saute garlic and onion then add the beef and stir fry for a few minutes until the liquid evaporates.
  • Then add the heart and liver and stir fry for at least 3 minutes.
  • Pour a little amount of water and simmer until the beef, heart and liver becomes tender.
  • Add pepper and laurel leaves. When the liquid evaporates again, pour the vinegar and add the beef cube.
  • Add the atchuete and stir for at least 3 minutes. Follow the chickpeas and bell pepper.
  • Simmer again for at least 3 minutes and season with salt or patis.
  • Adjust the amount of the salt or patis that suits your taste. Serve hot.

Notes

Cooking Tips:

Properly Prepare the Liver and Heart
Before cooking, briefly boil the liver and heart to remove any musky odor, ensuring they are tender and not overcooked. This step is essential for maintaining the right texture and flavor in the final dish. Remember to slice the organ meats thinly to ensure they cook evenly with the beef.
Sautéing for Depth of Flavor
When sautéing the garlic and onions, let them cook until they become fragrant and slightly caramelized. This process builds a rich flavor base that enhances the taste of the meat and sauce. Stir-frying the beef until the liquid evaporates ensures the meat is well-seared, locking in its juices.
Balance the Vinegar with Seasoning
Add the vinegar gradually and let it simmer, allowing its sharpness to mellow and integrate with the other ingredients. Season the dish with pepper, bay leaves, and fish sauce or salt to balance the tangy flavor. Taste as you go to adjust the seasoning according to your preference, ensuring the flavors are well-rounded.