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Beef Tendon Soup with vegetables / Nilaga / Bone Broth
Beef Tendon Soup with vegetables / Nilaga / Bone Broth

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We hope you got insight from reading it, now let’s go back to beef tendon soup with vegetables / nilaga / bone broth recipe. You can cook beef tendon soup with vegetables / nilaga / bone broth using 15 ingredients and 9 steps. Here is how you achieve it.

The ingredients needed to make Beef Tendon Soup with vegetables / Nilaga / Bone Broth:
  1. Get 500-700 g beef, with tendon and bone in
  2. Use 2 medium red onions, quartered
  3. Get 5 garlic cloves, crushed
  4. You need 3 dried bay leaves
  5. Provide 2 large potatoes, quartered
  6. Prepare 3 pinches black peppercorns
  7. You need to taste Ground black pepper
  8. Prepare to taste Salt
  9. You need 3-4 cups water
  10. You need 1 beef bullion or broth cube
  11. Use 1 bunch Chinese pechay (see step 9 photo), separated
  12. Take 4-5 cabbage leaves, whole but separated
  13. Take 1 bunch green beans, tips and threads removed
  14. Take 2 carrots, quartered
  15. Take 1 stalk leek, cut crosswise (optional)
Steps 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).

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