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

Before you jump to Beef Tendon Soup with vegetables / Nilaga / Bone Broth recipe, you may want to read this short interesting healthy tips about Green Living In The Kitchen Will Save You Dollars.

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Changing light bulbs is as good an area get started on as any. Obviously you shouldn’t confine this to only the kitchen area. You need to change your incandescent lights along with energy-saver, compact fluorescent light bulbs. Although costing a little more originally, these types of bulbs last as long as ten of the standard type as well as using a lot less energy. One of the pluses is that for every one of these lightbulbs used, it means that approximately ten normal lightbulbs less will probably end up at a landfill site. You also have to obtain the routine of turning off the lights when there is nobody in a place. The family spends considerable time in the cooking area, and how often does the kitchen light go on in the morning and is left on all day long. Certainly this also happens in other rooms, not just the kitchen. Make a habit of having the lights on only when they are needed, and you’ll be astonished at the amount of electricity you save.

The kitchen by itself gives you many small means by which energy and money can be saved. Natural living is something we can all accomplish, without difficulty. Mostly, all it will take is a little bit of common sense.

We hope you got insight from reading it, now let’s go back to beef tendon soup with vegetables / nilaga / bone broth recipe. To cook beef tendon soup with vegetables / nilaga / bone broth you need 15 ingredients and 9 steps. Here is how you do it.

The ingredients needed to cook Beef Tendon Soup with vegetables / Nilaga / Bone Broth:
  1. You need 500-700 g beef, with tendon and bone in
  2. Use 2 medium red onions, quartered
  3. Provide 5 garlic cloves, crushed
  4. Provide 3 dried bay leaves
  5. Prepare 2 large potatoes, quartered
  6. Prepare 3 pinches black peppercorns
  7. Use to taste Ground black pepper
  8. Take to taste Salt
  9. Use 3-4 cups water
  10. Get 1 beef bullion or broth cube
  11. Provide 1 bunch Chinese pechay (see step 9 photo), separated
  12. Prepare 4-5 cabbage leaves, whole but separated
  13. Use 1 bunch green beans, tips and threads removed
  14. Use 2 carrots, quartered
  15. You need 1 stalk leek, cut crosswise (optional)
Instructions 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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