Beef Tendon Soup with vegetables / Nilaga / Bone Broth. 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. Nilaga, which means "pinakuluan" or "boiled," refers to a type of Filipino meat and vegetable soup where chunks of beef, pork, or chicken are cooked in seasoned broth until fork-tender.
This dish is one of that 'ordinary day' dish that is served at a Filipino table on a regular basis. Nilagang baka is a Filipino beef soup with vegetables like carrots, potatoes, cabbage and pechay. The best beef soup is combining the beef with bony parts like beef ribs but you can also make soup stock by boiling the bones. You can cook Beef Tendon Soup with vegetables / Nilaga / Bone Broth using 15 ingredients and 9 steps. Here is how you cook that.
Ingredients of Beef Tendon Soup with vegetables / Nilaga / Bone Broth
- It’s 500-700 g of beef, with tendon and bone in.
- It’s 2 of medium red onions, quartered.
- Prepare 5 of garlic cloves, crushed.
- Prepare 3 of dried bay leaves.
- It’s 2 of large potatoes, quartered.
- Prepare 3 pinches of black peppercorns.
- It’s to taste of Ground black pepper.
- It’s to taste of Salt.
- You need 3-4 cups of water.
- Prepare 1 of beef bullion or broth cube.
- It’s 1 bunch of Chinese pechay (see step 9 photo), separated.
- It’s 4-5 of cabbage leaves, whole but separated.
- You need 1 bunch of green beans, tips and threads removed.
- It’s 2 of carrots, quartered.
- Prepare 1 stalk of leek, cut crosswise (optional).
When buying beef, it is also recommended to choose meat with some fat to improve the taste. I wasn't necessarily interested in an Asian-inspired experience anyway, and instead had been craving a good batch of Puerto Rican sancocho– a beef and tropical root vegetable + plantain soup. I wanted to make it extra rich by using some beef tendon broth in the base and include chunks of the slow-simmered tendon in the soup. This Beef Vegetable Soup made with bones is the best I have ever tasted.
Beef Tendon Soup with vegetables / Nilaga / Bone Broth step by step
- 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)..
This soup uses bone-in chuck roast and oxtails. For soup with a stronger beef flavor, add some beef broth concentrate or beef base before you add salt, and then add salt, as needed. Add diced rutabaga to the soup along with the carrots and potatoes. A savory garnish can make an ordinary soup look and taste extra-special. This hearty vegetable soup is loaded with vegetables: carrots, turnips, leeks, tomatoes, and green beans.