Beef Pochero With Eggplant Sauce
By: Peachy Adarne
Published: Wednesday, December 9, 2009 - 4:38pm

Ingredients




500 grams beef sirloin cut into chunks
1/2 head of cabbage, quartered
100 grams green beans, ends trimmed
1 bundle of pechay tagalog (bok choy),ends trimmed and leaves separated
1 pc chorizo de bilbao, sliced
3 pcs cavendish bananas, sliced diagonally
6 cups of water
300 grams tomato sauce
salt and pepper to taste

2 tablespoons fish sauce
1 pc beef bouillon/beef cubes
1 pc eggplant
1/4 cup white vinegar
salt and pepper

Preparation

1 Simmer beef sirloin in water until tender. 2 Mix in beef bouillon/beef cubes and tomato sauce then stir. 3 Add chorizo de bilbao and simmer for a few minutes to allow the soup to be infused with the flavor of the chorizo. 4 Add fish sauce and salt and pepper to taste. 5 Add the cavendish bananas and simmer until tender.Then add the rest of the vegetables and simmer for 1-2 minutes so as not to overcook the vegetables. 6 Serve with steamed rice and eggplant sauce. To make Eggplant Sauce: Boil eggplant, remove skin and mash with banana and sweet potato. Add vinegar,salt and pepper.

About


I prefer my Pochero with tomato sauce. I find it comforting when the somewhat sour taste of the tomato sauce meets the sweet taste of the cavendish banana. It's like a warm hug on a rainy day...