Easy Cocido Filipino Recipe

By Ang Sarap Editors  On  In Beef Recipes, Chicken Recipes, Pork Recipes 

Cocido Filipino Recipe

INGREDIENTS:

  • 1 pc (about 1 oz) bone-in beef shank
  • ½ whole chicken, cut into serving parts
  • 5 oz (2 pcs) chorizo de bilbao
  • 4 oz ham slices
  • 3 pcs saba bananas, peeled and halved
  • 1 (15 oz) can garbanzo beans, drained
  • 1 head cabbage, quartered
  • 8 to 10 pcs green beans, stemmed
  • 1 bunch pechay, ends trimmed and leaves separated
  • 8 cups water
  • 1 large onion, peeled and quartered
  • 3 cloves garlic, peeled
  • 1 tsp pepper corns
  • Salt
  • Oil
For the Berenjana Sauce:
  • 3 pcs eggplants
  • 3 cloves, peeled and minced
  • 2 tbsp vinegar
  • salt, to taste
  • 1 tbsp oil

HOW TO COOK:

  1. Pour and heat about 2 tbsp oil in a pot over medium heat.
  2. Add the bananas and cook, turning on sides as needed, until lightly browned.
  3. Remove from pot and set aside.
  4. Add about 1 tbsp oil as needed and add- in the beef shank and cook on both sides until lightly seared.
  5. Remove from pot and set aside.
  6. Add about 1 tbsp oil as needed and add- in the chorizo de bilbao and ham pieces.
  7. Cook, stirring regularly, for about 1 to 2 minutes or until chorizo de bilbao releases color.
  8. Add water and bring to a boil.
  9. Add beef shank and continue to boil, skimming scum that floats on top.
  10. When broth has cleared, add onions, garlic, pepper corns and salt.
  11. Lower heat, cover, and simmer for about 2 to 2/12 hours or until meat is almost done.
  12. Increase heat to high.
  13. Add chicken and bring to a boil, skimming scum that floats on top.
  14. Lower heat, cover and continue to simmer for another 20 to 25 minutes or until chicken is cooked through and beef is fork-tender.
  15. Add garbanzo beans and saba bananas and cook for about 3 to 5 minutes or until heated through.
  16. Add green beans and cabbage and cook until tender yet crisp.
  17. Add pechay and cook for another 1 to 2 minutes.
  18. Season with additional salt as needed.
  19. To serve, arrange meat and vegetables on a serving platter.
  20. Transfer broth into a serving tureen. Serve hot with Berenjana sauce. Enjoy!
For the Berenjana Sauce:
  1. Roast eggplant over open stove flames until skins are charred.
  2. Peel and discard skins under cold running water.
  3. Mash the eggplant flesh in a bowl.
  4. Add- in the garlic, vinegar, oil, and salt to taste.

IMAGE: jotan23.files.wordpress.com

Also try: Nilagang Baka

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