Beef Pochero With Eggplant Sauce

• 1 1/8 pounds beef sirloin cut into chunks
• 1/2 head cabbage quartered
• 3 1/2 ounces green beans ends trimmed
• 1 leaves bundle of pechay tagalog, bok choy,ends trimmed and, separated
• 1 chorizo de bilbao, sliced
• 3 cavendish bananas sliced diagonally
• 6 cups water
• 1 1/8 cups tomato sauce
• salt
• pepper
• 2 tablespoons fish sauce
• 1 beef bouillon /beef cubes
• 1 eggplant
• 1/4 cup white vinegar
• salt
• pepper

1. Simmer beef sirloin in water until tender.
2. Mix in beef bouillon/beef cubes and tomato sauce then stir.
3. Add chorizo de bilbao and simmer for a few minutes to allow the soup to be infused with the flavor of the chorizo.
4. Add fish sauce and salt and pepper to taste.
5. Add the cavendish bananas and simmer until tender.Then add the rest of the vegetables and simmer for 1-2 minutes so as not to overcook the vegetables.
6. Serve with steamed rice and eggplant sauce. To make Eggplant Sauce: Boil eggplant, remove skin and mash with banana and sweet potato. Add vinegar,salt and pepper.

beef sirloin, cabbage, green beans, tagalog, bilbao, bananas, water, tomato sauce, salt, pepper, fish sauce, beef, eggplant, white vinegar, salt, pepper

Taken from www.yummly.com/recipe/Beef-Pochero-With-Eggplant-Sauce-1648688 (may not work)