- 1 kilo beef brisket, chopped into chunky cubes
- ¼ kilo beef ribs part, chopped
- 1 tsp. whole black peppercorns
- 1 tsp. iodized salt
- 1 tbsp fish sauce
- 3 liters of water for the soup base and boiling process
- I whole head of cabbage, trimmed, quartered and halved. Make it in big pieces.
- 4 bundles of pechay, ends trimmed and rinsed well
- 4 medium size potatoes, peeled and quartered
- 1 big red onion
- 1 head garlic
- Dipping Sauce:
- Squeezed calamansi juice
- Freshly cut red chilies
- Fish sauce (Patis)
- Thoroughly wash (3 times) all beef parts and cut into two inch diameter thickness. Wash the bones and boil on a big pot along with the cut beef briskets. Bring to a rolling boil, cover the pot and continue simmering and tenderizing under low heat for an hour and a half. From time to time check the top portion and skim off the scum and dispose it. Keep it covered and occasionally check for scum that form on the side of the pot and continuously discard it until the broth turns clear. Be diligent in removing it to achieve a clear beef broth soup. Do not add salt or anything yet, as adding salt will make the tenderizing part much longer. Just keep boiling the beef in plain water until tender. If you want to lessen the fat content of the soup you can boil the beef pieces a day before and refrigerate the cooked meat, when the fat or oily part freezes scoop it out with a strainer to lessen the oil content of the dish.
- When liquid reduces to half due to the tenderizing part and the broth is clear and free from scum, add another liter of water and start seasoning the broth. Add salt, peppercorns, onions, garlic, and bring to a boil or the beef to fully absorb the added seasoning ingredients. After about fifteen minutes of boiling, add in the potatoes, cover the pot and simmer for a good five minutes or so.
- Season the broth with fish sauce then add the remaining vegetables like, cabbage and pechay and turn off the stove. Leave it covered on top of the stove so the vegetables will be cooked just right. Once it is ready to serve arrange the vegetables, beef brisket and soup on a large bowl. It is great with fish sauce, calamansi and chilies for dipping sauce on top of freshly cooked rice. Do not over season the dish as you have a choice of adding a dipping sauce of soy sauce, fish sauce, or salt when the dish is finally served.
Source: I Am The Cook
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