Beef Binagoongan Recipe

In a heavy-bottomed pot over medium heat, heat half the oil. Fry talong until browned on all sides and tender. Lightly season with salt and ground pepper. Remove from the pot. Add and heat the remaining oil. Add sitaw and fry until just tender. Season lightly with salt and pepper. Remove from the pot and set aside.  

Add and saute the onions until translucent. Once fragrant, add the beef. Pile the onions on top of the beef to prevent it from burning as beef sears. Flip beef as needed until all sides are seared.  

Add the bagoong and stir. Add just enough water to cover the pork. Bring to a boil then lower heat to a simmer. Cover and simmer beef until tender, about 1 hour, adding water as needed until tender. 

Alternatively, use a pressure cooker to simmer the beef for 35 minutes. 

Once the beef is tender, keep simmering until the liquid is reduced to around a fourth of its original amount. (Taste the sauce and simmer until the sauce is tasty.) 

Return talong and sitaw to the pot, and stir. Pour in the cornstarch slurry, and stir to mix. Bring to a simmer and let sauce thicken slightly. Serve with steamed rice.