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Ann Johansson

Monique Moore celebrated her 40th birthday with a dinner personally cooked by Andre Guerrero, chef of the hot new restaurant Linq. How did Moore lure Guerrero away from his high-profile job? Simple. He's her brother. Guerrero cooked most of the ... Read more

Total time: 2 1/2 hours | Serves 6
  • 12 cups water
  • 1 pound beef or veal shank bones
  • 1 ham hock
  • 1/4 pound salt pork or slab bacon, cut into 4 pieces
  • Salt
  • 2 pounds beef stew meat, cut into 2-inch cubes
  • 3 cloves garlic, mashed
  • 1 onion, cut in 1-inch dice
  • 1 stalk celery
  • 1/2 pound chorizo de bilbao
  • 1 head cabbage, quartered
  • 2 potatoes, peeled and quartered
  • 4 carrots, peeled and cut into 2-inch sections
  • 1/4 pound green beans, ends trimmed
  • 1 cup cooked garbanzo beans
  • 2 tablespoons fish sauce (patis, nampla or nuoc nam)
  • Pepper

Step 1Place water, beef shank, ham hock, salt pork and 1 teaspoon salt in 8-quart pot. Bring to boil then reduce heat to simmer. Skim off any scum that floats to top. Simmer 30 minutes. Add beef. Bring back to boil, then reduce heat and simmer. Skim off any scum or fat that floats to the surface.

Step 2Add garlic, onion and celery. Simmer 1 hour. Add more water if needed so everything is covered. Add chorizo and simmer until beef is tender, at least 30 minutes. Remove meats from pot and keep warm. Add cabbage, potatoes, carrots, green beans and garbanzo beans to pot and cook until vegetables and beans are tender, 20 to 25 minutes. Remove meat from ham hock and slice. Add fish sauce to soup and pepper to taste. Slice sausages. Discard bones.

Step 3Arrange meats and vegetables on a deep serving platter. Serve soup in separate bowls.

Note: Serve this with the Eggplant Relish and Tomato Sauce. Look for the chorizo at Filipino and Latino markets.


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