Beef Pochero Recipe

Ingredients

• 2 kilos beef shank
• (I source my meat supply from the Monterey shop of my friend Cristina Javelosa-Gamboa in B.S.Aquino Drive, Bacolod.)
• ½ pc.small cabbage, whole leaf individually detached
• 1 bundle pechay
• 1 bundle string beans
• 3 pcs. corn, each cut into 3 parts
• 5 pcs. bananas (sab-a variety), sliced into 2 pcs. each
• 2 pcs. medium-sized sweet potato (kamote) or potatoes, quartered
• 2 tablespoon whole peppercorn
• ½ cup green onions
• 1 medium-sized onion
• 34 ounces water
• 2 tablespoons *fish sauce or “patis” – optional
• (*my Tagalog mother taught me to use “Patis Rufina”)

Instructions

1. In a big cooking pot, pour in water and bring to a boil.
2. Put in the beef shank, followed by the onion and whole peppercorn then,
3. simmer for 1-hour-and-a-half or until meat is tender.*
4. (*Note: If you’re in a hurry, you can use a pressure cooker
5. ~ cooking the meat will take all of 30 minutes,
6. instead of 1 hour-and-a-half!) ☺
7. Add the corn,bananas and sweet potatoes.
8. Cover and simmer for at least another 5-10 minutes.
9. Add the fish sauce or “patis”, cabbage, string beans, pechay, and green onions (onion leeks).
10. Serve hot.