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Add a photoIf you want your soup to be very tasty, use the ribs part of the beef. the leg/thigh or the knee caps are good to add to the brisket part to make a tasty and sumptuous beef soup.
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Ingredientes
- 1 kilo beef (brisket preferred but not necessary); cut in chunks
- 1 small head cabbage (repolyo); quartered
- 1/4 kilo Chinese cabbage (pechay)
- 2 potatoes; quartered
- 1 tablespoon garlic; crushed (optional)
- 1 onion; sliced
- 1 tablespoon peppercorns
- Fish sauce
- Salt to taste
- 2 beef boullion (optional)
- 1 lemon or 5 kalamansis
- Soy sauce
Direcciones
- Fry the potatoes in 3 minutes. Set aside
- In a stock pot with no water, simmer the onion with the beef on top until onion renders its juice and beef changes color.
- Season with fish sauce,cover, and let stand for 5 minutes. Add water to cover, garlic, and peppercorns.
- Boil for at least one hour (some use pressure cooker)
- More water maybe added if the beef if tough.
- When beef is tender, add the potatoes. Let stand for 5 minutes.
- Season with salt according to taste or simply add boullion whichever you prefer.
- Add repolyo cabbage and Chinese cabbage. Cook until done.
- Remove from fire and serve hot!
- Side with fish sauce and lemon (or calamansi) juice or soy sauce with lemon (or calamansi) juice whichever is your preference.
