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

Before you jump to Beef Tendon Soup with vegetables / Nilaga / Bone Broth recipe, you may want to read this short interesting healthy tips about Choosing Fast Food That’s Very good For You.

Almost every single article about reducing your weight and getting healthy explains readers to avoid drive through windows like the plague as well as to perform all of their own cooking. This is certainly good advice. But at times the last thing you want to do is put together a whole meal for yourself and your family. Sometimes you just would like to reach the drive through along the way home and call it a day. There is no reason you shouldn’t be able to do that once in a while and be free of the guilt usually associated with “diet slips”. This is because most famous fast food restaurants out there are trying to “healthy up” their choices. Here is how you can eat healthy and balanced when you visit the drive through.

Focus on the sides. It wasn’t that long ago that all you could get at the fast food diner was French Fries. Now most of the fast food selections have been widened quite a bit. There are lots of salads available now. You could also choose Chili. Baked potatoes may also be bought. Fruit is usually obtainable. There are plenty of healthful options that do not include things like putting something deep fried into your body. Instead of the pre-determined “meal deals” try to make a meal out of side dishes. This helps you keep your calorie count low and lessen your fat intake.

Common logic tells us that one sure way to get healthy and lose weight is to drop the drive through and to remove fast food restaurants from your thoughts. While, for the most part, this is a good plan, if you make smart choices, there is no reason to feel guilty for visiting a drive through one or two times a month. Occasionally, allowing someone else cook dinner is just what you require. There isn’t any reason to feel guilty about going to the drive through when you make healthy and balanced decisions!

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

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