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  • Nilagang Baka Buto-buto

    1 vote
    Nilagang Baka Buto-buto
    Servings: 1
    by ShaleeDP
    1124 recipes
    >
    If you want your soup to be very tasty, use the ribs part of the beef. the leg/thigh or the knee caps are good to add to the brisket part to make a tasty and sumptuous beef soup.

    Ingredients

    • 1 kilo beef (brisket preferred but not necessary); cut in chunks
    • 1 small head cabbage (repolyo); quartered
    • 1/4 kilo Chinese cabbage (pechay)
    • 2 potatoes; quartered
    • 1 tablespoon garlic; crushed (optional)
    • 1 onion; sliced
    • 1 tablespoon peppercorns
    • Fish sauce
    • Salt to taste
    • 2 beef boullion (optional)
    • 1 lemon or 5 kalamansis
    • Soy sauce

    Directions

    1. Fry the potatoes in 3 minutes. Set aside
    2. In a stock pot with no water, simmer the onion with the beef on top until onion renders its juice and beef changes color.
    3. Season with fish sauce,cover, and let stand for 5 minutes. Add water to cover, garlic, and peppercorns.
    4. Boil for at least one hour (some use pressure cooker)
    5. More water maybe added if the beef if tough.
    6. When beef is tender, add the potatoes. Let stand for 5 minutes.
    7. Season with salt according to taste or simply add boullion whichever you prefer.
    8. Add repolyo cabbage and Chinese cabbage. Cook until done.
    9. Remove from fire and serve hot!
    10. Side with fish sauce and lemon (or calamansi) juice or soy sauce with lemon (or calamansi) juice whichever is your preference.

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