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Before you jump to Beef Tendon Soup with vegetables / Nilaga / Bone Broth recipe, you may want to read this short interesting healthy tips about Tips For Living Green And Saving Money In The Kitchen.
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While it may not taste as good, cooking food in the microwave instead of in the oven will save you a packet of money. Possibly the realization that an oven uses 75% more energy will encourage you to use the microwave more. Countertop appliances will certainly boil water as well as steam vegetables faster than your stove, and use a lot less electricity. You will be forgiven for thinking that an automatic dishwasher uses a lot more energy than washing dishes the old-fashioned way, but you would be wrong. A dishwasher is especially efficient when it’s full before a cycle is commenced. By cool drying or perhaps air drying the dishes as opposed to heat drying them, you can add to the amount of money you save.
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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. To make beef tendon soup with vegetables / nilaga / bone broth you need 15 ingredients and 9 steps. Here is how you cook it.
The ingredients needed to prepare Beef Tendon Soup with vegetables / Nilaga / Bone Broth:
- Get 500-700 g beef, with tendon and bone in
- Prepare 2 medium red onions, quartered
- Provide 5 garlic cloves, crushed
- Provide 3 dried bay leaves
- You need 2 large potatoes, quartered
- You need 3 pinches black peppercorns
- Take to taste Ground black pepper
- Use to taste Salt
- Use 3-4 cups water
- You need 1 beef bullion or broth cube
- You need 1 bunch Chinese pechay (see step 9 photo), separated
- You need 4-5 cabbage leaves, whole but separated
- Provide 1 bunch green beans, tips and threads removed
- Get 2 carrots, quartered
- You need 1 stalk leek, cut crosswise (optional)
Steps to make Beef Tendon Soup with vegetables / Nilaga / Bone Broth:
- 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.
- 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.
- When it's time, turn off the heat and follow your pressure cooker instructions to avoid getting scalded with boiling liquid!
- 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.
- Add your carrots, simmer for another 7 minutes.
- 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. ;)
- Taste, adjust saltines or spiciness. Add the the pechay, cover for another minute then turn off the heat.
- Leave it covered for another 2 minutes then separate the veggies unto a plate to prevent over cooking.
- Serve while hot. Eat with rice (in Asia).
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