I don’t know in how many parts of the world individuals consume beef kneecap however, in the Philippines, it is quite a delicacy. And when I say kneecap, I don’t actually suggest the bony cap itself (although that’s part of the whole enchilada) but the meat, the tendons and the fat surrounding it.
Cooked by itself, it is already so tasty as the tendons soften and turn gelatinous throughout sluggish simmering and the fat melts and imparts its taste and moistness to the meat.
This is a pressure cooker dish, you can use any thick-bottomed pot and prepare the dish the routine way however, naturally, the cooking time will have to do with twice as long.
Beef Kneecap, Sausage, Potato and Cabbage Stew
Preparation Time: 10 minutes
Cook Time: 1 hour30 minutes
Total Time: 1 hour40 minutes
Servings: 3 to 4
Author: Connie Veneracion
- 1 beef kneecap
- 2 to 3 cups crushed tomatoes( I used canned), depending on the weight of the kneecap
- 6 to 10 spicy garlicky sausages250 to 500 grams
- 6 cloves garlic
- 2 red onions
- ground black pepper
- 2 bay leaves
- 4 to 8 potatoes diced
- 1 head white cabbage quartered
Seal the pressure cooker and start cooking over high heat.
Turn off the heat, let the pressure die down for 10 minutes and get rid of the cooker’s lid.
Scoop out the kneecap and set on a plate.
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