beef nilaga/pochero

2 lbs. beef short ribs/shanks
4-6 potatoes
1 bundle Pechay (Bok choy)
1 small cabbage, quartered
2-3 onions, quartered
1 head garlic, chopped
4 tablespoons of patis (fish sauce) or  2 tbsps salt
3 tablespoons of cooking oil
10 peppercorns or 2 tsps.
8 cups water
Salt and pepper to taste

3 tomatoes, quartered
1 can whole corn and its water
sweet plantain
string beans

Sauté the garlic and onions (and tomatoes) in oil.
Add water, beef, peppercorns and patis.
Bring to a boil then simmer for 1 hour or until beef is tender.

Add the potatoes. Continue to simmer until potatoes are cooked.
Add the cabbage, pechay (and corn, plantain, string beans and chorizo).
Simmer for 10 minutes more or until veggies are cooked. Add salt and pepper to taste.


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