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!
Prep Time15 mins
Cook Time3 hrs
Total Time3 hrs 15 mins
Servings: 6 Servings
- 3 tablespoons canola oil
- 3 saba bananas, peeled and halved
- 1 pound bone-in beef shank
- 5 ounces chorizo de bilbao
- 4 ounces ham slices
- 8 cups water
- 1 large onion, peeled and quartered
- 3 cloves garlic, peeled
- 1 teaspoon peppercorns
- 1/2 whole chicken, cut into serving parts
- 15 ounces garbanzo beans, drained
- 1 head cabbage, quartered
- 8 pieces green beans, stemmed
- 1 bunch pechay, ends trimmed and leaves separated
For the Berenjana Sauce
- 3 eggplants
- 3 cloves garlic, peeled and minced
- 2 tablespoons vinegar
- 1 tablespoon oil
- 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. Remove from pot and set aside.
Add water to the pot and bring to a boil. Add beef shanks 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 1/2 hours or until meat is tender.
Increase heat to high. Add chicken and bring to a boil, skimming scum that floats on top.
Add garbanzo beans and saba bananas and cook for about 3 to 5 minutes or until heated through.
Add ham and chorizo de bilbao.
Lower heat, cover and continue to simmer for another 15 to 20 minutes or until chicken is cooked through and beef is fork-tender.
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.
For the 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.
Calories: 503kcal | Carbohydrates: 42g | Protein: 28g | Fat: 26g | Saturated Fat: 6g | Cholesterol: 75mg | Sodium: 614mg | Potassium: 1697mg | Fiber: 14g | Sugar: 22g | Vitamin A: 131.4% | Vitamin C: 159.6% | Calcium: 27% | Iron: 21%