Ingredients:
1 | kg | MONTEREY BEEF SHANKS (KENCHI) |
1 | kg | MONTEREY BEEF BRISKET, sliced into 1-1/2 inch cubes |
2 | cups | quartered onions |
3 | stalks | celery, sliced diagonally into two pieces |
2 | stalks | leeks, sliced diagonally into two pieces |
enough water to cover meat | ||
4 | pc | PUREFOODS CHORIZO BILBAO STYLE, sliced in half |
6 | pc | bananas (saba), peeled and sliced in half |
3 | pc | potatoes, peeled and sliced in half |
1 | cup | garbanzos |
1 | pc | whole cabbage, quartered |
1-1/2 | cups | trimmed Baguio beans |
5 | leaves | pechay (bok choy) |
2 | cups | carrots, sliced into three pieces |
3 | tbsp | cooking oil |
1/4 | cup | chopped onions |
3 | cloves | garlic, minced |
iodized fine salt and pepper to taste |
Procedure:
Makes 10-12 servings.
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