Cooked using a pressure cooker for about 1-1.5 hours, which makes the meat so tender that it melts in your mouth. This dish is very similar to Mexican beef stew or caldo de res, but it has its distinctive flavor because of the juice coming out from the beef’s shanks and marrow during the cooking. You can find it anywhere in the Philippines but there are spots where you can find the best restaurants that serve this dish, mostly Southern part of the Philippines, where it was originated.