English
Filipino
Cocido with slow-cooked meat, sausages, and vegetables and served with berenjana sauce on the side. Hearty and flavorful, this Filipino stew is a must for your Christmas celebrations!
I’ve had this recipe pending in my draft box for weeks because I couldn’t decide whether I should call it puchero or cocido. From what I’ve read online, it seems both terms are used interchangeably to describe this chickpea-based Filipino stew depending on the region.
The version I am sharing with you today takes inspiration from one of Spain’s traditional dishes, Cocido Madrileno, wherein a variety of vegetables and a combination of fresh and cured meats are cooked low and slow in well-seasoned stock. Unlike our bulalo or nilaga, the elements of cocido are served separately starting off with the fragrant broth first, followed by the tender vegetables and lastly, the flavorful meat to round off a truly satisfying meal.
Cocido with slow-cooked meat, sausages, and vegetables and served with berenjana sauce on the side. Hearty and flavorful, this Filipino stew is a must for your Christmas celebrations!
- canola oil
- 3saba bananas, peeled and halved
- 1poundbone-in beef shank
- 5ounceschorizo de bilbao
- 4ouncesham slices
- 8cupswater
- 1large onion, peeled and quartered
- 3clovesgarlic, peeled
- 1teaspoonpepper corns
- salt
- 1/2whole chicken, cut into serving parts
- 15ouncesgarbanzo beans, drained
- 1head cabbage, quartered
- 8 to 10piecesgreen beans, stemmed
- 1bunch pechay, ends trimmed and leaves separated
- 3eggplants
- 3clovesgarlic, peeled and minced
- 2tablespoonsvinegar
- 1tablespoonoil
- salt to taste
-
In a pot over medium heat, heat about 1 tablespoon of oil. Add bananas and cook, turning on sides as needed, until lightly browned. Remove from pot and set aside.
-
Add about 2 tablespoons oil as needed. Add beef shank and cook on both sides until lightly seared. Remove from pot and set aside.
-
Add chorizo de bilbao and ham pieces. Cook, turning as needed, for about 1 to 2 minutes or until chorizo de bilbao releases color.
-
Add water and bring to a boil. Add beef shank and continue to boil, skimming scum that floats on top.
-
When broth has cleared, add onions, garlic, peppercorns, and salt. Lower heat, cover, and simmer for about 2 to 2/12 hours or until meat is almost done.
-
Increase heat to high. Add chicken and bring to a boil, skimming scum that floats on top. Lower heat, cover and continue to simmer for another 20 to 25 minutes or until chicken is cooked through and beef is fork-tender.
-
Add garbanzo beans and saba bananas and cook for about 3 to 5 minutes or until heated through.
-
Add green beans and cabbage and cook until tender yet crisp.
-
Add pechay and cook for another 1 to 2 minutes. Season with additional salt as needed.
-
To serve, arrange meat and vegetables on a serving platter. Transfer broth into a serving tureen. Serve hot with berenjana sauce.
-
Over open stove flames, roast eggplant until skins are charred. Under cold running water, peel and discard skins.
-
In a bowl, mash eggplant. Add garlic, vinegar, oil and salt to taste.
