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Nilagang Baka 3

Ingredients :

500 g. of beef brisket
6-8 c. of broth
2 pcs. of chayote
1 bunch of pechay (pei tsai)
1 bunch of sili (chili) leaves

Cooking procedure :

Cut the beef brisket into 2″ cubes. Place in a heavy saucepan or casserole and cover with the broth. Bring to a boil, skimming the scum as it rises. Lower the heat, cover and simmer for an hour and 45 minutes hours or until almost tender. Alternatively, use a pressure cooker.

Meanwhile, prepare the vegetables. Peel and core the chayote. Cut into 2″ cubes. Cut off the root ends of the pechay. Pick the sili leaves and discard the stalks.

About 15 to 20 minutes before the beef cubes are cooked to tenderness, add the chayote cubes. Stir well. Simmer for 15 to 18 minutes. Add the pechay leaves, stir and simmer for another 2-3 minutes. Turn off the heat, add the sili leaves on top of the meat and vegetables, cover and let stand for 5 minutes. Stir before serving.