Beef Igado

Beef Igado. I have finally made a beef version of one of the Ilocano’s favourite igado. Igado is ususaly made up of pork meat, hearth, liver and kidney, cooked with some vinegar, soy sauce and aromatics similar to adobo. Click the following link should you want to see the recipes or pork igado and chicken igado on the archives. Beef innards here in Australia although not regular are most of the time available in bigger supermarkets, and most of the meat shops. Beef innards are more pungent compared to pork innards especially the liver.

Thru time I have manage to adopt a preparation and cooking method of the beef liver and kidney to significantly reduced that overpowering taste of beef liver. I have to initially slice the liver and kidney before anything else. Then thoroughly rinse with water until almost clear, rinsing with water will removed most of the blood and toxins that are inherently present on the liver and kidney, but of course keep the beef parts separated.

The liver and kidney slices are then soaked with white vinegar this will further neutralized the pungent taste of the beef innards, and when ready to cook make a final rinse and drain. The beef innards should also be fully cooked using a lot of ginger.

See other Igado recipes; 

Igado with Pineapple and Mushroom
Igado the Day After 
Igado with Isaw 
Igado with Olives 
Chicken Igado 
Dinaldalem, Pork Liver in Vinegar and Soy Sauce 
Igado

Pork Igado Traditional Version, Classic Ilocano Igado

Chicken Igado, Ilocano Igado recipe

Here is the recipe of my Beef Igado.

Ingredients:

1/4 kilo beef
1/4 kilo beef hearth
1/4 kilo beef liver
3 thumb size ginger, peeled, cut into strips
1/2 head garlic, peeled, choped
1 large onion, peeled, chopped
1 big red bell pepper, de-seeded, cut into strips
1 big can chick peace, drained
4-5 pieces bay leaf
1 tbsp. peppercorns,
1/2 cup soy sauce
vinegar
salt
cooking oil

Cooking procedure:

Slice the beef liver into thin serving slices. Thoroughly wash the liver slices until most of the blood and juices are washed off. Do this process also with the beef kidney. Keep in separate big bowls and add enough white vinegar until the beef innards are submerge with the vinegar. Give a couple of squishing to have the vinegar penetrates to the beef innards and let it soak for 15 to 30 minutes. When ready to cook again thoroughly rinse water and drain the innards. In the meantime heat generous amount of cooking oil in big sauce pan, add in the garlic, ginger and onion and stir cook until fragrant. Add in the beef hearth, peppercorns and bay leaf and stir cook for 2 to 3 minutes. Add in about 1 cup of water, bring to a boil and simmer until dry, stirring occasionally to prevent from burning. Now add in the beef meat, liver and kidney, stir cook for 3 to 5 minutes then add in the 1/2 cup soy sauce, 1/2 cup of vinegar and about a 1 to 1 1/2 cup of water. Bring to a boil and simmer for 20 to 30 minutes or until the sauce has turned to and oily sauce. Add in the chick peas and red bell pepper and cook for another couple of minutes. Serve hot with a lot of rice.