This Baka Tim recipe is another special recipe you can master for the coming Holiday season! Simply the best in taste and of course absolutely delicious. Truly Filipino recipe.

For people whose not fond of eating pork meat and fat, you must try this. Beef Tim or Baka Tim (ala Pata Tim style) needs to be marinated for atleast an hour. I simmered the beef for about 2 hours and made sure it is so tender and meat are almost falling off.

The slurry mixture is just optional because the sauce became thick after cooking it for so long. The technique is adding water and reserve syrup before the water dries up in your pot. You dont want to pour all the water at once, this is to retain the taste of the marinade and other spices in tact to the beef.

 

BAKA TIM  (ALA PATA TIM STYLE)

INGREDIENTS:

• 1 Kilogram Beef (mechado cut)
• 1 can Dole pineapple slice, reserve juice
• 1 small can pineapple juice, (unsweetened)
• 5 tablespoon premium light soy sauce (or soy sauce)
• 3 tablespoon apple cider vinegar (or white vinegar)
• 5 tablespoon oyster sauce (I used Panda)
• 2 tablespoon brown sugar
• 2 cups beef broth* (8 oz. per cup)
• 1-2 star anise
• 2 bay leaves (dahon ng laurel)
• 2 teaspoon sesame oil
• 2-4 cups hot water, (8 oz. per cup)
• 1 tbsp rice wine (optional)
• 3 cloves garlic,minced
• 1 small onion, chopped
• salt and pepper
• *alternatively dissolved beef broth cubes or knorr cubes
• Slurry: (optional sauce thickener) Dissolve 2 tablespoon cornstarch + ¼ cup water

INSTRUCTIONS:

1. In a large pot, marinate beef with 3 tbsp vinegar, 5 tbsp soy sauce, 5 tbsp oyster sauce, 1 star anise, 2 bay leaves, 2 tablespoon brown sugar, 1 small can unsweetened dole pineapple juice (240ml).  Cover pot and let it marinate for at least an hour. Set aside.
2. After marination time, heat pot over medium heat. Start cooking beef with the marinade sauce. Let the marinade sink in to the beef as you let it simmer over low heat.  Once the sauce is reduced, you can add 2 cups beef broth.
3. Cover pot, let it boil and simmer for about 2 hours and 15 minutes. You need to watch over your pot, and add hot water ½ cup at a time to prevent the sauce from drying up.
4. Adjust heat to high everytime you add more water and adjust it back to low when it starts to boil. Cover pot and let it simmer.
5. Also, stir the beef from time to time to even out cooking and prevent the sauce from drying up. Just a reminder to add the last batch of ½ cup reserve syrup on the final stage of simmering the beef.
6. Once the beef is so tender by 2 hrs and 15 minutes (beef meat are almost falling off on the sides), add the last ½ cup of reserve syrup. Add 2 tablespoon of light soy sauce and 1 star anise and stir well to combine.
7. Season with salt and pepper. Add the slurry mixture and stir to thicken the sauce. Add 2 teaspoon of sesame oil and stir well. Add the pineapple slices on top and let it cook for few more seconds but do not mix, to prevent mashing up the pineapple slices.
8. Turn off heat and transfer to serving bowl. Serve and enjoy!

 

Don’t missed out on our Special Puto Cheese recipe:

Mama’s Puto Cheese Recipe