Simple Way to Make Quick Beef Tendon Soup with vegetables / Nilaga / Bone Broth

Hello everybody, it’s me, Dave, welcome to our recipe page. Today, we’re going to make a distinctive dish, beef tendon soup with vegetables / nilaga / bone broth. It is one of my favorites food recipes. This time, I am going to make it a little bit unique. This will be really delicious.

Beef Tendon Soup with vegetables / Nilaga / Bone Broth is one of the most favored of recent trending foods in the world. It is enjoyed by millions every day. It’s easy, it’s fast, it tastes delicious. They’re nice and they look fantastic. Beef Tendon Soup with vegetables / Nilaga / Bone Broth is something which I’ve loved my entire life.

To get started with this recipe, we have to first prepare a few components. You can have beef tendon soup with vegetables / nilaga / bone broth using 15 ingredients and 9 steps. Here is how you can achieve it.

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. Get 2 medium red onions, quartered
3. Take 5 garlic cloves, crushed
4. Make ready 3 dried bay leaves
5. Take 2 large potatoes, quartered
6. Get 3 pinches black peppercorns
7. Take to taste Ground black pepper
8. Get to taste Salt
9. Take 3-4 cups water
10. Prepare 1 beef bullion or broth cube
11. Prepare 1 bunch Chinese pechay (see step 9 photo), separated
12. Make ready 4-5 cabbage leaves, whole but separated
13. Prepare 1 bunch green beans, tips and threads removed
14. Get 2 carrots, quartered
15. Get 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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