Hey everyone, I hope you are having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, beef tendon soup with vegetables / nilaga / bone broth. It is one of my favorites food recipes. This time, I will make it a little bit tasty. This will be really delicious.

Beef Tendon Soup with vegetables / Nilaga / Bone Broth is one of the most well liked of current trending meals on earth. It’s easy, it is quick, it tastes yummy. It’s enjoyed by millions every day. Beef Tendon Soup with vegetables / Nilaga / Bone Broth is something that I’ve loved my entire life. They’re fine and they look wonderful.

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To get started with this particular recipe, we have to prepare a few components. You can cook beef tendon soup with vegetables / nilaga / bone broth using 15 ingredients and 9 steps. Here is how you can achieve it.

The ingredients needed to make Beef Tendon Soup with vegetables / Nilaga / Bone Broth:

1. Make ready 500-700 g beef, with tendon and bone in
2. Prepare 2 medium red onions, quartered
3. Make ready 5 garlic cloves, crushed
4. Make ready 3 dried bay leaves
5. Prepare 2 large potatoes, quartered
6. Get 3 pinches black peppercorns
7. Make ready to taste Ground black pepper
8. Make ready to taste Salt
9. Make ready 3-4 cups water
10. Take 1 beef bullion or broth cube
11. Get 1 bunch Chinese pechay (see step 9 photo), separated
12. Take 4-5 cabbage leaves, whole but separated
13. Make ready 1 bunch green beans, tips and threads removed
14. Make ready 2 carrots, quartered
15. Prepare 1 stalk leek, cut crosswise (optional)

The wait was well worth it. The soup was so good it needed minimal garnish for proper appreciation. Some scallions and fried garlic on top for contrast in texture. I discovered beef tendon as a child.

Instructions to make Beef Tendon Soup with vegetables / Nilaga / Bone Broth:

1. Since this is beef tendon, you'll need a pressure cooker! Rub salt and pepper all over the beef. Add in the bones (this is what makes it tasty!), the beef meat, and the tendon in the pot. Throw in one of the onions, the bay leaves and 3 garlic cloves. Add the bullion cube and 3-4 cups water, depending on size of your pot. It should cover the beef.
2. Cover properly and pressure cook for 15 mins- btw only start timing it when it starts to whistle. So that means its actually in the pot for more than 15… Take note of this.
3. When it's time, turn off the heat and follow your pressure cooker instructions to avoid getting scalded with boiling liquid!
4. After opening, bring it back to the stove. Taste and adjust accordingly. Add your potatoes and the remaining onions, garlic. Simmer on medium heat covered. About 10 mins.
5. Add your carrots, simmer for another 7 minutes.
6. Add green beans, leeks, cover another 3 mins. I normally add one red finger chili at this point, and I run my knife in the middle to let the heat come out when cooking. Gives just enough spiciness to the soup. ;)
7. Taste, adjust saltines or spiciness. Add the the pechay, cover for another minute then turn off the heat.
8. Leave it covered for another 2 minutes then separate the veggies unto a plate to prevent over cooking.
9. Serve while hot. Eat with rice (in Asia).

We were having beef boiled beef shanks with vegetables and woven into the meat were strips of something clear that resembled gelatin. Nilagang Baka (often simply called 'Nilaga') is a boiled beef and vegetable soup. You can use any cut of beef but it's best to use something with bones to develop a rich bone broth. I often use beef shank or ribs since they are affordable, but, every now and then I splurge and use short ribs (my favorite). Nilagang Baka or Beef Nilaga (say "knee-lah-gah") is a Filipino one-pot meal of beef and vegetables boiled in clear broth and flavored with "patis" or fish sauce.

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