Pochero Ingredients: 1 1/2 lbs boneless beef shanks or 2 lbs beef ribs, cut to serving portions 1 cups tomato sauce 3 tbsps tomato paste 2 medium-size potato peeled and quartered 2 ripe Saba bananas peeled and cut to diagonal (4pcs each) 1 bunch pechay (or bokchoy) end trimmed 1/2 medium size cabbage, sliced to four 7 to 8 pcs french beans (Baguio beans), ends trimmed 1 medium size carrot diagonal cut (3 inches long) 1-2 chorizo de bilbao,lightly fried (or Chinese sausage) 1 medium onion, peeled and quartered 2 to 3 cloves garlic, peeled and minced 1 bay leave 2 tbspsvegetable oil water salt to taste Freshly ground white pepper Sugar to taste (Optional) 4 cups water Procedure: In a sauce pot, heat a small amount of oil. Lightly coat Saba bananas into flour and brown for around 1 to 2 minutes. Remove and set aside. Add more oil as needed. Lightly fry chorizo Bilbao, potato and carrots for around 2 to 3 minutes. Remove and set aside. Add more oil as needed. Sauté garlic and onions until aromatic. Increase heat to high. Sauté in beef until lightly browned. Pour in tomato sauce and water. Add the bay leave and allow boiling, then lower heat. Adding more water as necessary to simmer meat until tender. Return chorizo Bilbao to stew. Add in potato, carrots, cabbage, beans and bananas. Continue to simmer until vegetables are tender but crisp. Add in pechay leaves. Cook for an additional 2 minutes until pechay is slightly wilted. Season with salt and pepper to taste. Serve with Patis. Note: You can change or add to the selection of vegetables, varying according to what is available in your kitchen.
Posted on: Mon, 17 Jun 2013 16:49:00 +0000
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