Beef Pochero

My sister prepares this dish almost every Sunday. The slightly fatty edges will add flavor to the dish.
8 servings
Ingredients:
• 1 kilo cubed beef (preferably portions with some fat)
• ½ kilo leftover ham bones
• ¼ kilo scrap ham
• 8-10 cups water, or enough to cover meat
• 4 medium potatoes, peeled and cut in half
• 4 saba bananas, peeled and sliced in half
• 3 pieces chorizo de Bilbao, sliced horizontally
• 1 cup chick peas, or as much as desired
• 1 head of cabbage, quartered
• 1 Baguio pechay, leaves separated

1. In a large casserole, put beef, ham bones and scrap ham. Pour enough water to cover. Bring to a boil, and then simmer until beef is almost tender, about 40 minutes.
2. Add potatoes and bananas. Simmer until potatoes and bananas are almost tender, about 20 minutes.
3. Stir in chorizo de bilbao and chick peas, and continue simmering for another 10 minutes.
4. Add cabbage and pechay and let simmer until vegetables are cooked but still firm.