- Prep time: 10 minutes
- Cooking time: 60 minutes
- Servings: 6
- 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
- In a large pot over medium heat, heat oil. Add onions and garlic and cook until limp.
- Add beef bones and cook, stirring occasionally, until lightly browned.
- Add tomatoes and cook, mashing with back of spoon, until softened and release juice.
- Add fish sauce and continue to cook for about 1 to 2 minutes.
- Add water and bring to a boil, skimming scum that may float on top.
- 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.
- 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.
Calories per serving-141; Servings per container-2: Protein-8.8g; Total Fat-2.9g; Saturated Fat-.4g; Cholesterol-0mg; Total Carbohydrate-22.1g; Fiber-4.7g; Sodium-614mg; Calcium-172mg; Iron-2mg; Potassium-926mg
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2000 calories a day is used for general nutrition advice
This project was supported by an award from the US Department of the Treasury. Points of view in this document are those of the author and do not necessarily represent the official position or policies of the US Department of the Treasury. Grant funds are administered by the America Rescue Plan Act, Coronavirus State and Local Fiscal Recovery Funds, Washington State Department of Agriculture.
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