Picadillo (Soup)/ Stewed Beef in Tamarind Broth


  • 500 g beef neck, cut into bite size pieces
  • ¼ kg unripe tamarind, boiled and juices squeezed out or
  • a packet of instant tamarind soup base
  • 3 medium potatoes, cubed
  • 1 carrot cubed
  • 1 medium onion, chopped
  • 2 cloved garlic, minced
  • 1 tomato,diced
  • 2 tbsp canola oil
  • 2 pieces finger chili (siling haba)
  • moringa leaves (malunggay,optional)
  • salt and pepper to taste


  1. Boil beef neck for a couple of hours until meat is tender. Set aside.
  2. Heat oil in a pot. Sauté onions, garlic and tomatoes until onions are translucent and tomatoes are wilted.
  3. Pour in the beef neck pieces together with the stock you boiled it in.
  4. Simmer for a few minutes then add the tamarind juice.
  5. Add potatoes and tomatoes. Simmer until veggies are done.
  6. Add salt and pepper. Stir.Add finger chili and moringa leaves.
  7. Simmer for 30 seconds.
  8. Serve hot as soup or with rice.