Sizzling Pochero de Cebu | Chedz Culinary Club

1½ lbs beef shank
¼ cup soy sauce
1 tbsp. salt

Gravy:
2 tbsp. oil
4 cloves garlic minced
1 medium onion minced
1 can cream of mushroom soup
1/2 cup water + 2 tbsp.
cornstarch
Pepper to taste

​Prepare the beef by placing it in a pressure cooker with water. Add in soy sauce and salt. Cook the beef until tender (about 1 hour). Remove the beef and let it cool down. Meanwhile, make the mushroom gravy. Heat the oil in a separate sauce pan. Saute the garlic and onions. Add the cream of mushroom soup. Mix until well blended. Add in the water + cornstarch mixture. Mix until sauce thickens. Season to taste. Heat the sizzling plate until very hot. Arrange the cooked beef on top. Pour over the mushroom gravy and let sizzle for a few minutes. Serve sizzling hot.