Cooking Information:
Ingredients:
- 1 kg (2 lb) boneless beef shanks
- 3-4 saba bananas (plantains)
- 2 tablespoons oil
- 2 pieces chorizo sliced into 1-cm (½-in) pieces
- 2 liters (8 cups) beef stock
- 2 medium potatoes, peeled and quartered
- 100g (¾ cup) chickpeas
- 1 cabbage, quartered
- 2 tablespoons patis (fish sauce)
Procedure:
- Peel and slice the saba bananas then cut diagonally into pieces and set aside.
- In a frying pan, heat oil. Fry the chorizo for 2 minutes on each side or until firm. Set aside.
- In a stockpot, bring the beef shanks and beef stock to the boil, place in a lower heat and simmer for about 1½ hours or until beef is almost tender.
- Add water if necessary to make sure it does not dry out.
- Add the potatoes and bananas. Simmer for about 15 minutes more. Add the chickpeas and chorizo then continue simmering for another 5 minutes.
- Add the cabbage and season with patis. Simmer for 2 to 3 minutes or until the cabbage is tender crisp.
- To make the Dip, blend ingredients then divide into individual portions. Serve Pochero with rice and Dip.
This entry was posted on Monday, January 14th, 2008 at 7:06 pm and is filed under Beef Recipes. You can follow any responses to this entry through the RSS 2.0 feed.
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