Nilagang Baka – Beef Soup

Ingredients

• 2 pounds beef shanks, bone-in
• 8 cups water
• 1 large onion, peeled and quartered
• 1 teaspoon peppercorns
• 2 tablespoons fish sauce
• 3 cobs of corn, husked and cut quarters
• 2 medium potatoes, peeled and quartered
• 1 small cabbage, cut into wedges
• 12 green beans, ends trimmed
• salt to taste
• green onions, optional

Directions

1. In a pot, combine beef shanks, beef tendon, and water. Over medium heat, bring to a boil, skimming scum that floats on top.
2. When clear of froth, add onions, peppercorns, and fish sauce.
3. Lower heat, cover and cook at no more than a simmer for about 2 to 2 1/2 hours or until shanks are fork tender. Add more water as needed during cooking to maintain about 6 to 7 cups.
4. Add corn and cook for about 5 to 7 minutes.
5. Add potatoes and cook for about 5 minutes or until almost tender.
6. Add green beans and cabbage and cook for another 2 to 4 minutes or until vegetables are tender yet crisp.
7. Season with salt to taste. Ladle into serving bowls and garnish with chopped green onions, if desired. Serve hot.