Tuhod Y Batoc

Ingredients for Tuhod Y Batoc

• 600 g beef tendons and/or kneecaps, bite-sized
• 600 g beef neck and/or brisket, cubed
• 1 Spanish chorizo, about 120 g, sliced (optional)
• 4 small potatoes, quartered
• 250 g white button mushrooms, sliced
• 1 red capsicum, sliced
• 1 green capsicum, sliced
• 2 white onions, chopped
• 6 cloves garlic, finely chopped
• 1 bay leaf
• 1 tomato, chopped
• Olive oil
• Water
• Fish sauce, to taste
• Freshly cracked black pepper, to taste

How to cook Tuhod Y Batoc

1. 1.Heat olive oil in a heavy pot over medium-high heat. Sauté onions and garlic until translucent and fragrant.
2. 2.Brown brisket in batches; remove. Brown tendons or kneecaps, then cook tomato until softened.
3. 3.Cover the tendons with water, boil, then cover and simmer 1 1/2 hours.
4. 4.Return brisket and add chorizo; simmer 1 hour, adding water as needed to keep the meat covered.
5. 5.Add potatoes and bay leaf; simmer about 30 minutes until meat and potatoes are tender.
6. 6.Season with fish sauce and pepper. Add mushrooms and capsicums; simmer 5 to 10 minutes until tender-crisp, then serve with rice.