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

Make a soup base using the broth base and add green onions for some fresh flavor. From chicken soup to beef stew, bone broths were a staple of traditional diets in nearly every culture. Bone broth was valued by traditional cultures because it's packed with nutrients, easy to digest, rich in flavor, and loaded with restorative amino acids. Preparing bone broths was also a way to use every. Beef tendon, the connective collagen that connects muscle to bone, is most Beef tendons are well known as an ingredient in the Vietnamese soup pho, which is simmered for several hours in a Add your choice of spices and vegetables to taste - pho includes star anise, cinnamon, cloves and fennel.

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