– 2 lbs beef shank or brisket, bone-in preferred – 10 cups water – 1 onion, quartered – 1 tbsp whole peppercorns – 2–3 potatoes, peeled and halved – 2 ears corn, cut into sections – 1/2 head cabbage, cut into wedges – 1 cup green beans, trimmed – 2–3 tbsp fish sauce or salt, to taste – Optional: banana plantain or saba banana (peeled and sliced)
In a pot, boil beef shank or brisket with water. Skim off scum to keep the broth clear. This creates a clean, rich base for your stew.
Add quartered onions and whole peppercorns. Simmer over low heat for 1.5 to 2 hours until beef is fork-tender and broth is full of flavor.
Add potatoes and corn. Simmer until just tender. These hearty vegetables soak up the delicious broth and add substance to the dish.
Add cabbage and green beans in the final 10 minutes of cooking. These quick-cooking vegetables stay crisp yet tender.
Season with fish sauce or salt to taste. Adjust the seasoning gently so the delicate flavor of the broth stays well balanced and aromatic.
Serve hot with steamed white rice and a side of patis (fish sauce) and calamansi or lemon. A warm and wholesome Filipino favorite.