INGREDIENTS:

• 1 kilo cubed beef brisket
• 1/2 kilo leftover ham bones
• 1/4 kilo scrap ham
• 8 to 10 cups water or enough to cover meat
• 4 medium potatoes, peeled and cut in half
• 4 Saba bananas, peeled, sliced in half
• 3 pieces chorizo de bilbao sliced diagonally into 2 inch pieces (preferably without the red coloring)
• 1 cup chick peas
• 1 head of cabbage quartered
• 1 Baguio pechay leaves separated

INSTRUCTIONS:

1. Put beef, ham bones, and scrap ham in large casserole.
2. Pour enough water to cover.
3. Bring to a boil, then simmer until beef is almost tender, about 40 minutes
4. Add potatoes and bananas. Simmer until bananas and potatoes are almost tender, about 20 minutes
5. Stir in chorizo de bilbao and chick peas and continue simmering for another 10 minutes.
6. Add cabbage and pechay and let simmer until vegetables are cooked but still firm.