Pochero (Boiled Meat and Vegetables)

Yield: Serves 6-8

1. In braiser pot, put beef shank and chorizo. Add water  enough to cover the beef.
2. Cover. Bring to boil. Skim the scum. Turn down to simmer.
3. Cover with 2 layers of plastic wrap. Then cover with 2 layers of foil. Then wrap the circumference  with plastic to tighten the cover.
4. Simmer for at least 1 hour. 
5. Add onions.
6. Add carrots.
7. Add marbled potato.
8. Add thumb size gingers
9. Add whole garlic, just cut and remove the brown part.
10. Add banana. If ripe may add at the end of cooking, if unripe may add at the beginning.
11. May add some of the excess seeds of tomato.
12. Check the doneness of the beef by piercing.
13. Once the beef is done, may add chickpeas.
14. Add fish sauce
15. Season.
16. Add banana, beans, cabbage.
17. Check the doneness of carrots and potato by piercing.
18. Remove the bean to avoid over cooking.
19. Remove the cabbage
20. Season.
21. Get the chorizo, cut in half diagonally, and put it back to pot.
22. Add pechay.
23. Remove pechay.
24. Transfer to plate. Strain the soup.