Philippine's Authentic Beef Skin Stew — Slow-Cooked Overnight To Reach Ultimate Tender & Flavor

beef tendons

🥗Healthier: chicken thighs

💰Cheaper: pork hocks

Chicken thighs provide a leaner option, while pork hocks are more affordable.

soy sauce

🥗Healthier: low-sodium soy sauce

💰Cheaper: tamari

Low-sodium soy sauce reduces sodium intake, while tamari is gluten-free.

Heat cooking oil in a large pot over medium heat until shimmering.

Add chopped onions, garlic, and ginger; sauté until fragrant, about 2-3 minutes.

Add beef bones and tendons; brown on all sides, about 5-7 minutes.

Pour in soy sauce and vinegar; stir to coat the meat.

Add water, bay leaves, and black peppercorns; bring to a boil.

Reduce heat to low; cover and simmer for 3-4 hours until meat is tender.

Skim off any foam or fat that rises to the surface during cooking.

Add chili peppers and sugar; stir to combine and cook for an additional 10 minutes.

Season with salt to taste; adjust flavors as needed.

Garnish with chopped green onions before serving.

Cooking Techniques

Equipment Needed

Spice Level: