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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.
  • 1/2 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
  • 1/2 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
 

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