Ingredients

The following ingredients have 5 Servings
  • 1 tablespoon oil
  • 3 saba bananas, peeled and cut into thirds
  • 2 pounds boneless beef shanks, cut into serving pieces
  • 8 cups water
  • 1 onion, peeled and quartered
  • 1 pound chorizo de bilbao, cut into 1-inch thick
  • 2 potatoes, peeled and quartered
  • 1 cup garbanzo beans
  • 1 bunch pechay, ends trimmed and leaves separated
  • salt and pepper to taste

Instruction

  • In a pan over medium heat, heat oil. Add bananas and fry, turning once or twice, until lightly browned. Remove from pan and drain on paper towels. Set aside.
  • In a pot over medium heat, combine beef and water. Bring to a boil, skimming scum floats on top.
  • When the broth has cleared, add onions. Lower heat, cover, and simmer for about 2 to 2 1/2 hours or until beef is fork-tender. Add more water in 1/2 cup increments as needed to maintain about 7 to 8 cups liquid.
  • Add Chorizo de Bilbao, potatoes. saba bananas, and garbanzo beans. Continue to cook until vegetables are tender.
  • Add pechay and cook for about 2 to 3 minutes or until tender yet crisp.
  • Season with salt and pepper to taste. Serve hot.