Cocido-style Nilaga

Ingredients

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

Steps

1. 1

   In a pot over medium heat, combine beef and water. Bring to a boil, skimming scum floats on top.

2. 2

   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.

3. 3

   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.

4. 4

   Add Chorizo de Bilbao, potatoes. saba bananas, and garbanzo beans to the pot. Continue cooking until vegetables are tender.

5. 5

   Add pechay and cook for 1 to 2 minutes until tender-crisp.

6. 6

   Season with salt and pepper to taste. Serve hot.