Beef Tendon Soup with vegetables / Nilaga / Bone Broth. I discovered beef tendon as a child. We were having beef boiled beef shanks with vegetables and woven into the meat were strips of something clear that resembled gelatin. Yesterday, I cut the tendons into bite-size pieces and dumped them into the slow cooker with about six cups of bone broth.

A winter warming one-pot root vegetable beef soup to give your family the healing benefits of bold flavors of a beef stock soup. Eating tendon soup or tendon broth several times a week can help ligament and tendon injuries heal faster. World's Best Beef Tendon: Tendon was always one of my guilty pleasures, I used to get an extra order if it in pho regularly. You can have 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

You need 500-700 g of beef, with tendon and bone in.
You need 2 of medium red onions, quartered.
It's 5 of garlic cloves, crushed.
Prepare 3 of dried bay leaves.
It's 2 of large potatoes, quartered.
It's 3 pinches of black peppercorns.
It's to taste of Ground black pepper.
Prepare 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.
Prepare 4-5 of cabbage leaves, whole but separated.
You need 1 bunch of green beans, tips and threads removed.
Prepare 2 of carrots, quartered.
You need 1 stalk of leek, cut crosswise (optional).

Make a soup base using the broth base and add green onions for some fresh flavor. It contains soup, meat, and vegetables all cooked together in one delicious broth. If you cook the beef long enough bouillon is not necessary. Beef bone broth may help to support immune function, digestive health, and may even help to support strong muscles.

Beef Tendon Soup with vegetables / Nilaga / Bone Broth instructions

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)..

Unfortunately, the majority of beef stock, chicken stock, and beef soups you'll find on grocery store shelves lack these vital properties. Real bone broth has an incredibly long cooking time. Beef tendon, the connective collagen that connects muscle to bone, is most commonly used in Vietnamese and Cantonese cuisine. In addition to pho, you can simmer tendons to make a variety of other soups, or simply simmer them in aromatic water and pull the tendons out for use in another dish. Bone broths can stem from beef, chicken, pork, lamb or even fish.