May 30, 2010
1 kilo beef shank (bias ng baka), cut into serving pieces
2 beef cubes, dissolved in 8 cups water
2 medium sweet potatoes (kamote), peeled and quartered
1 eggplant, sliced into 2″ thick
1 cup Baguio beans, sliced into 2″ long
1 small bundle native pechay
1 small cabbage native pechay
4 pcs banana (saba), cut into wedges
1/2 tsp salt
1/4 tsp ground black pepper
1. Cook beef in broth until tender.
2. Remove beef from pot, reserving stock.
3. Cook vegetables in the reserved stock until crisp tender.
4. Serve together with meat.
Makes 5-6 servings.