Baka afritada is ther beef version of the classic Filipino dish afritada, traditionally made with chicken (manok afritada) or pork (baboy afritada). The dish itself has Spanish influences but has been fully adapted into Filipino cuisine. The name Afritada comes from the Spanish word “fritada”, which means “fried.” This reflects the initial step of frying meat before simmering it in a rich tomato-based sauce. Spanish colonisation (1565–1898) brought many tomato-based dishes to the Philippines, including caldereta, mechado, and menudo, all of which share similarities with afritada.
Baka afritada
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Loading...Ingredients
- For the marinade:
- 1.2kg beef brisket or silverside, cut into large dice
- 2 tsp black pepper
- 1.5 tsp soy sauce
- 4 tbsp oyster sauce
- For the rest:
- 2 tbsp vegetable oil
- 3 medium-sized potatoes, peeled and chunked
- 2 medium carrots, peeled and chunked
- 2 onions, chopped
- 1 clove garlic, minced
- 1.5L water
- 250g (half can) canned chopped tomato
- 1 tbsp fish sauce
- 2 medium red bell pepper, chopped
- 100g frozen garden peas
- 1 tbsp sugar (optional)
- Sea salt and freshly ground black pepper
Instructions
To marinate:
Mix all the marinade ingredients together, cover and chill for at least 20 mins.
To cook:
Heat the oil in an oven-proof casserole. Cook the carrots and potatoes until lightly gilded. Set aside.
In the same pan, fry the meat until browned. Add the garlic and onions. Cook until the onion is soft. Add the water, cover and simmer for about 40 mins.
Add the tomatoes and fish sauce, cover and cook for a further 15 mins.
Add the carrots and potatoes, cover, and cook until the potatoes are tender. Finally, add the peppers and peas. Cook until the peppers are soft. Season to taste.
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