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Tuhod Y Batoc

  • Author: Raymund
  • Prep Time: 15 mins
  • Cook Time: 3 hours 30 mins
  • Total Time: 3 hours 45 mins
  • Yield: 6 1x
  • Category: Main Course
  • Cuisine: Filipino


Dive into a delightful Filipino comfort dish featuring tender tendons, collagen-rich beef, and a luxuriously thick sauce.


Units Scale
  • 600 g tendons and/or beef kneecaps, cut into bite-sized pieces
  • 600 g beef neck and/or beef brisket, cubed
  • 1 pc Spanish chorizo, approx 120 g, sliced (optional)
  • 4 small potatoes, quartered
  • 250 g white button mushrooms, sliced
  • 1 red capsicum (bell pepper), sliced
  • 1 green capsicum (bell pepper), sliced
  • 2 white onions, chopped
  • 6 cloves garlic, finely chopped
  • 1 pc bay leaf
  • 1 tomato, chopped
  • olive oil
  • water
  • fish sauce (to taste)
  • freshly cracked black pepper (to taste)


  1. Start by heating a large, heavy-bottomed pot or Dutch oven over medium-high heat. Add a few tablespoons of olive oil.
  2. Once the oil is hot, add the chopped onions and garlic. Sauté until they become fragrant, and the onions turn translucent.
  3. Add the beef neck and/or beef brisket cubes to the pot. Brown them on all sides to develop flavour. You may need to do this in batches to avoid overcrowding the pot. Remove the browned beef neck or beef brisket cubes and set them aside.
  4. In the same pot, add the tendons and/or beef kneecaps. Brown the meat on all sides to seal in the flavours.
  5. Add the chopped tomatoes. Cook for a few minutes until the tomatoes start to soften.
  6. Pour enough water into the pot to cover the meat and bring it to a boil.
  7. Cover the pot and let the tendons and/or beef kneecaps simmer for 1 1/2 hours.
  8. After 1 1/2 hours, add the browned beef neck and/or beef brisket cubes and chorizo then continue simmer for 1 hour.
  9. Add the quartered potatoes and bay leaf to the pot. Continue to simmer for an additional 30 minutes or until the potatoes and meat are tender. You may need to add more water during the simmering process to maintain the desired level of liquid.
  10. Season the stew with fish sauce and freshly cracked black pepper to taste.
  11. Add the sliced mushrooms, red and green capsicums (bell peppers) to the stew. Simmer for an additional 5-10 minutes until the vegetables are tender-crisp.
  12. Once the meat, potatoes, and vegetables are tender, and the stew has reached your desired consistency, remove the pot from heat.
  13. Serve over freshly cooked steamed white rice.


If you want to have that unique taste, Spanish chorizo is a must