Cocido is one of those dishes that has to be served and eaten as a family. It is best when shared and fought over for that last piece of chorizo or beef. The broth is heavenly and brings such comfort to the soul. If I wasn’t perennially on a diet, I want my rice swimming in broth.
But because I have to watch my carbs, I decided to tweak this much-loved dish into a hearty stew/soup type, with more veggies to make it filling, fiber-laden and healthy. It’s a dish in itself, or if you decide to add more veggies, serve it as soup to go along with fried fish. Perfect combination!
Of course, if you must have your rice—go ahead. And I will watch you with envy.
- ½ kilo beef shank, about 2 cuts (choose the slice with the smallest bone)
- 1 onion, thinly sliced
- 3 pieces chorizo, sliced diagonally (about 6-7 slices per piece)
- 1 can diced tomatoes
- 1 t spanish paprika
- 1 small can garbanzos, drained
- 1 medium potato, peeled and cubed, about ½” x ½”
- 6-8 pcs baguio beans, sliced about 1/2 ” short
- 2-3 cups diced cabbage (or mix with sliced pechay baguio to yield)
- Patis (fish sauce) and ground pepper to taste or salt and pepper to taste 2-3
- saging na saba (plantain or cooking bananas) boiled separately and sliced
Slow cook the shank in 1 liter of water, till tender and fall-off the bone. Slice into small medium size cubes. Strain and set the broth aside. Sauté chorizo slices in pot with 1 T olive oil to release the oils and aroma, then add the sliced onion. Stir-fry for about a minute till the onion softens. Add the broth, potatoes and garbanzos. Cook in medium heat until potatoes are cooked. Add the diced tomatoes and paprika and bring to a boil. The reason I add Spanish paprika for good measure is because I find that the local canned chorizo had lost its oomph, so we have to help it a bit.
Finally, add baguio beans, cabbage and pechay baguio. Season with patis or salt and pepper. Serve steaming hot in a bowl and topped with sliced saging na saba.
Cook’s Tip: Don’t cook the bananas (saba) in the broth because it tends to make the soup sweet and overpower the savoury taste of beef and chorizo.
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