3. Add rest of ingredients. Simmer some more until desired tenderness of ingredients is achieved.


Add more liquid if necessary.


Serve hot. Usually served with fish sauce and calamansi slices.

2. While simmering, take out floating protein bits.

1. Season beef pieces. Place beef, beef stock, onion pieces, pepper, in deep pot. Bring to simmer until beef is tender.

INGREDIENTS

2 pcs beef chuck
2 pcs bokchoy
2 pcs carrots, cut to pieces
bunch short beans
1 small cabbage, quartered
2 pcs sweet potatoes, cubed
2-3 cups beef stock
Salt and pepper for seasoning
1 white onion, halve
1 cube beef bouillon

This is a slow cook, pot of deeply flavored beef broth with cabbage, botchy, short beans, carrots, sweet potatoes, makes for a warming dish on cold days. It did as a child on rainy days in my provincial Malolos hometown.

"Nilagang Baka"