Prep time
Cook time
Total time
Serves: 6
  • 400 g beef brisket, cubed
  • 300 g beef tendons, cubed
  • 1 kg pork back bone, cut into sections
  • 1 pc bacon hock
  • 200 g taro, cubed
  • 200 g butternut squash, cubed
  • 3 pcs plantains, cut into sections
  • 2 corn cobs cut sections
  • 1 litre chicken stock
  • Juice from 1 lime
  • 1 tsp cilantro, chopped
  • ½ tsp oregano
  • 4 cloves garlic, minced
  • salt
  • oil
  1. In a pot add oil then brown meat pieces on all sides. Remove all the meat from the pot apart from the tendons then set it aside.
  2. Add the garlic and oregano, mix for a while then pour the chicken stock. Bring to a boil and slowly simmer for 1 hour.
  3. Add the brisket then continue to simmer for 30 minutes.
  4. Add the back bone and bacon hock, top up with water until all the meat is covered, bring to a boil then continue for 30 minutes.
  5. Add the corn and taro then continue for 30 minutes.
  6. Add the lime juice, squash and plantains. Season with salt then continue to cook for 30 more minutes or until everything is cooked through and tender.
Recipe by Ang Sarap (A Tagalog word for "It's Delicious") at