Beef, Potato and Pechay Soup

Ingredients

• 1 tablespoon oil
• 1 onion peeled and chopped
• 3 cloves garlic peeled and minced
• 2 pounds beef neck bones, shanks or stew meat
• 5 Roma tomatoes chopped
• 1 tablespoon fish sauce
• 5 cups water
• 2 medium potatoes peeled and diced
• 1 bunch pechay chopped
• salt and pepper to taste

Directions

1. In a large pot over medium heat, heat oil. Add onions and garlic and cook until limp.
2. Add beef bones and cook, stirring occasionally, until lightly browned.
3. Add tomatoes and cook, mashing with back of spoon, until softened and release juice.
4. Add fish sauce and continue to cook for about 1 to 2 minutes.
5. Add water and bring to a boil, skimming scum that may float on top.
6. When broth clears, lower heat and cover. Continue to cook for about 1 hour or until meat is fork-tender. Add more water in 1/2 cup increments as needed to maintain about 5 cups.
7. Add potatoes. Continue to cook for about 7 to 10 minutes or until potatoes are tender. Add pechay and cook for about 2 to 3 minutes or until tender yet crisp. Season with salt and pepper to taste. Serve hot.

Note: You can substitute pac choi for pechay.