Beef Nilaga

(picture:ctto)

Ingredients

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


Instructions


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 tender and tendons are soft. 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.   Add potatoes and cook for about 5 minutes or until almost tender. Add green beans and cabbage and cook for another 2 to 4 minutes or until vegetables are tender yet crisp.

4. Season with salt to taste. Ladle into serving bowls and garnish with chopped green onions, if desired.