1 1/2 lb. beef cut into 2x2 inch pieces
2 cubes beef bouillon or beef stock (plain water would suffice)
1 tsp. peppercorns
1 small onion chopped
2 medium-sized carrots cut into quarters lengthwise
3 medium-sized potatoes cut into quarters
1 small head of bok choy (pechay) (optional if not available)
1 small head of cabbage cut into quarters
salt and pepper to taste
= Boil beef, peppercorns and onions in a pot with enough beef stock to cover the meat. Place lid on pot and simmer over medium heat. If you want more stock (sabaw), add more.
= After 30 minutes of boiling, or if the meat is very tender, add carrots and potatoes. Boil for another 10-15 minutes.
= When vegetables are done, add the rest of the ingredients and seasoning. Boil for another 5 minutes. Serve with rice.
Serves 6 people