How to Recipe Delicious Beef Tendon Soup with vegetables Nilaga Bone Broth

Without fail recipe ultimate Beef Tendon Soup with vegetables / Nilaga / Bone Broth easy, fast, practical.

Good Evening every body, at this time you get present recipe Beef Tendon Soup with vegetables / Nilaga / Bone Broth with 15 ingredients and 9 steps. Below this is how to prepare, please pay attention carefully.

In cooking there are several levels that should be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to cooking is ready to be served and tasted. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste no suitable desired, and many others. Immediately, below are 15 ingredients and 9 stages of easy cooking Beef Tendon Soup with vegetables / Nilaga / Bone Broth.

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

1. Prepare : beef, with tendon and bone in.

2. Prepare : medium red onions, quartered.

3. Prepare : garlic cloves, crushed.

4. Needed : dried bay leaves.

5. Prepare : large potatoes, quartered.

6. Prepare : black peppercorns.

7. Needed : Ground black pepper.

8. Prepare : Salt.

9. Prepare : water.

10. Prepare : beef bullion or broth cube.

11. Prepare : Chinese pechay (see step 9 photo), separated.

12. Prepare : cabbage leaves, whole but separated.

13. Needed : green beans, tips and threads removed.

14. Prepare : carrots, quartered.

15. Prepare : leek, cut crosswise (optional).

If all ingredients Beef Tendon Soup with vegetables / Nilaga / Bone Broth it’s ready, We’re going into the cooking stage. Below is how to serving with relaxing.

Process Cooking 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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