Beef Chunk Soup
Tasty beef broth with beef chunks and vegetables, perfect to warmth gloomy and rainy days!
Ingredients
- 1/2 kilo beef brisket/beef cubes
- 2 pieces sweet corn, cut into 4
- 1 cup bitswelas (green beans)
- 1 small repolyo (cabbage)
- 2 bundles pechay tagalog (snow cabbage)
- 3 tablespoon patis (fish sauce)
- salt and pepper to taste
- 8 cups water, for beef broth/soup
- Optional: red chili pepper (if you preferred your broth/soup a bit spicy)
Procedure
Place beef brisket/beef cubes in a pressure cooker with at least 2 cups of water (out of the 8 cups), together with sweet corns. Season them with salt, pepper, and fish sauce, and cook them for 45 minutes.
Once done, release the pressure and set your pressure cooker to saute mode, and add in the remaining cups of water and season with salt, pepper, and fish sauce, according to taste. Simmer for 1-3 minutes.
Add in green beans, and simmer for 1-2 minutes. Add in cabbage and pechay, then simmer it for another 1-2 minutes.
Add in chopped red chili peppers, if desired.
Serve hot! Enjoy!
Tiny Kitchen @ 29K 