One of my favorite purchases from my trip to the Philippines last May is a cookbook called Great Regional Recipes of the Philippines. This book is a culinary gem, its pages filled with an amazing collection of distinct dishes, from the spartan food of Northern Luzon, the simple country fare of Central Luzon, the spicy preferences of Bicol, the bon vivant taste of the Visayans to the exotic flavors of Mindanao. It is definitely an exciting introduction to the rich Philippine cuisine and a wonderful resource for the Filipino cook. I plan to explore its extensive list of recipes these coming months and since I had all the ingredients on hand, I decided to start with this Papis, a delightful beef tendon and bean stew from Mindanao. Give it a try and let me know what you think.
- 1 pound beef tendons
- 1 pound boneless beef shanks cut into portions
- 1 tablespoon oil
- 1 medium onion peeled and chopped
- 1 28-ounce can pork and beans
- salt and pepper to taste
- In a large pot over medium heat, combine beef shanks, beef tendon and enough water to cover. Bring to a boil, skimming scum that accumulates on top. Lower heat, cover and simmer for about 1-1/2 to 2 hours or until beef and tendon are fork-tender. Remove from heat, drain and reserve about 1 cup of the liquid.
- In a pot over medium heat, heat oil. Add onions and cook until limp. Add beef shanks and tendons and cook, stirring occasionally, for about 3 to 5 minutes.
- Add pork and beans and reserved liquid. Season with salt and pepper to taste. Continue to simmer for about 10 to 15 minutes. Serve hot.