Pocherong Bisaya (Recipe and How to Cook)

SERVES

4 to 6

PREP TIME

20 minutes

COOKING TIME

2 to 3 hours

INGREDIENTS

1 kilo beef shank with bone marrow

1 onion,quartered

1 cup leeks,sliced

10 cloves garlic,smashed

4 pieces lemongrass (white part only),smashed

1 (1-inch) piece ginger,peeled water,enough to cover the beef

2 pieces corn, halved

1 cup bamboo shoots

2 knorr beef cubes

1 potato, halved

2 bunches pechay

1 cabbage, quartered salt & pepper, to taste

HOW TO COOK:

1. Boil the beef shanks in a pot filled with water for 5 minutes.Strain the water from the beef and throw away the water.Set beef aside.

2.Sautè onions, leeks, garlic, lemongrass, and ginger in a casserole.

3. Add the beef shanks and enough water to cover. Add the corn and bamboo shoots. Simmer for 2 to 3 hours or until the beef is tender.

4. When beef is tender, strain the broth. Return the broth to the casserole and add the beef cube, potato, pechay, and cabbage. Simmer until the potato is tender. Season with salt and pepper

5. Serve hot with a dipping sauce of soy sauce, siling labuyo, and calamansi.

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