Beef Kneecap, Sausage, Potato and Cabbage Stew

Prep Time 10 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 40 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 sausages 250 to 500 grams
  • 6 cloves garlic
  • 2 red onions
  • ground black pepper
  • salt
  • 2 bay leaves
  • 4 to 8 potatoes diced
  • 1 head white cabbage quartered


  • Place the kneecap in the pressure cooker.
  • Add sausages, onions, garlic and bay leaves.
  • Sprinkle liberally with salt and pepper.
  • Pour in the crushed tomatoes plus about half a cup of water.
  • Seal the pressure cooker and start cooking over high heat. When the valve starts to turn, lower the heat to the lowest setting and count one hour.
  • Turn off the heat and allow the pressure to dissipate for about ten minutes. Remove the lid of the pressure cooker.
  • Add the vegetables to the meat.
  • Seal the pressure cooker once more. Set over high heat. When the valve starts to turn, lower the heat and cook for another fifteen minutes.
  • Turn off the heat, let the pressure die down for ten minutes and remove the cooker’s lid.
  • Scoop out the kneecap and set on a platter. Arrange the sausages and vegetables around it. Spoon the little sauce over and around everything.
  • Sprinkle with torn greens (parsley or cilantro) and serve hot with rice.