Beef Humba: From Stovetop to Table

Humba is a traditional Filipino dish that is loved by many for its sweet and savory flavor. It is a stew made with red meat and is simmered in a sauce made of soy sauce, vinegar, sugar, garlic, and other spices.

The dish is often compared to the Chinese braised pork dish, known as “Hong Bak” or “red-cooked pork,” due to its similar flavor profile and cooking method. However, humba has a unique Filipino twist that sets it apart from other stews. After the Chinese Hong Bak, Filipino humba has its origins in the Visayan region. “Humba Visaya” becomes a traditional term to mean the original ingredients and the distinctive flavor of humba. 

Did you know that humba is often compared to the more well-known adobo.

Traditionally made with pork,  however, for those who prefer beef over pork, a beef Humba recipe is a great alternative. In this article, we will teach you how to make a delicious beef Humba that will surely satisfy your cravings.

Ingredients of Beef Humba

One of the key ingredients in the original humba is the black beans, which add a distinct earthy flavor to the dish. The combination of the tangy vinegar, the sweetness of sugar, and the umami flavor of soy sauce create a rich and complex sauce that the meat simmers in, resulting in tender and flavorful meat. The recipe in this post omitted the black beans (purposely) and added the healthier and fresher green beans or pechay (bok choy) as sides. We do sometimes add both. You can, of course, include the black beans back in your beef humba dish, and adjust the salty ingredients accordingly due to the already salty taste of black beans.

In a large bowl, combine the beef, soy sauce, vinegar, brown sugar,  onion, garlic, bay leaf, and black peppercorns.  You might have noticed that I skipped the salt in this process; yes, I did as it tends to dry the meat of its juices. We will add the salt during the cooking process. 

Mix well and make sure that the beef is fully coated with the marinade. Cover the bowl with plastic wrap and let it marinate in the refrigerator overnight.

Transfer the marinated beef and its marinate to a large pot, and add the rest of the ingredients. Bring it to a boil, then reduce the heat to low and let it simmer for one hour or until the beef is tender.  That’s it, believe it or not!

Serving Suggestions

Humba is a dish that is perfect for gatherings and special occasions, but it can also be enjoyed as a comforting meal at home.

It is often served with steamed plain rice, and the sauce is spooned over the top for a delicious and hearty meal. Some variations of the dish may also include hard-boiled eggs, which you can add at the last step of cooking.

Storing leftovers

To store leftovers in the refrigerator, it’s best to use airtight containers or resealable plastic bags. This helps to prevent the food from becoming dry and stale and also reduces the risk of cross-contamination with other foods.

Labeling the containers with the date of storage can also help to keep track of when the leftovers were prepared, ensuring they are consumed within a safe time frame.

For longer-term storage, leftovers can be frozen. However, it’s important to package them in freezer-safe containers or bags to prevent freezer burn and maintain the quality of the food. 

In addition to refrigerating or freezing leftovers, it’s important to use them within a reasonable time frame. Most leftovers can be safely stored in the refrigerator for 3-4 days, while frozen leftovers can typically be stored for 1-3 months. 

Cooking Tips:

• Replace vinegar with pineapple juice, or create a good mix by adding them using a 3/1 ratio between the juice and the vinegar. Note: I recommend using coconut vinegar for this recipe. In my opinion, apple cider vinegar does not help achieve the unique taste of humba. 
  
• Add 1-2 star anise to your lineup of ingredients. This is a matter of taste, admittedly, so I do not have that in this recipe.
  
• Experiment with cloves of garlic in this recipe, if you are a fan of the garlic taste. 
  
• Add a piece of onion – it improves the taste. Note that onion might make the dish watery, so adjust the use of water. A slight reduction in water makes a difference.
  
• For more tender beef, you can use a pressure cooker to cook the beef for 30 minutes instead of simmering it for an hour. 
  
• If you prefer a sweeter Humba, you can add more brown sugar or pineapple juice to the marinade.
  
• If you were to add water to the humba, I recommend the use of hot water.
  
  

From Stovetop to Table: Easy Steps to Prepare Beef Humba

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• Author: Magida
• Prep Time: 10 minutes
• Cook Time: 45 minutes
• Total Time: 55 minutes
• Category: Main dish
• Method: cooking
• Cuisine: Filipino

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Description

This recipe guides you through braising beef in a rich sauce of soy sauce, vinegar, garlic, and spices, resulting in fall-off-the-bone tender meat perfect with rice.

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Ingredients

Scale 1x2x3x

1 kilo mix of beef meat and beef feet

2 cloves garlic, minced

1 cup water

2 tbsps soy sauce

2 tbsps brown sugar or muscovado sugar

1 tsp salt

1/2 cup vinegar

1/4 cup cooking oil (olive oil tastes nice)

2 sprigs dried oregano

1 bay leaf

2 tbsp beef fat (or vegetable ghee)

1 tbsp whole black peppercorns

1 cup dried lily flower (dried banana blossom)

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Instructions

• In a large bowl, combine the beef, soy sauce, vinegar, brown sugar, onion, garlic, bay leaf, and black peppercorns. 
• Mix well and make sure that the beef is fully coated with the marinade.
• Cover the bowl with plastic wrap and let it marinate in the refrigerator overnight.
• Transfer the marinated beef and its marinate to a large pot, and add the rest of the ingredients. Bring to a boil, then reduce the heat to low or medium heat and let it simmer for one hour or until the beef is tender. Feel free to add a bit of water as necessary.

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