My mom and I have a day by day custom of talking by means of abroad call for quite a long time. Our themes are nothing specifically extremely, for the most part pretty much the standard everyday stuff like what I had for supper,
what she had for supper. One night last month, I was educating her regarding the flavorful beef picadillo I arranged for lunch and she referenced having attempted a superior one made with beef bones, potatoes and pechay. The manner in which she depicts it, the beef bones are stewed in the tomato-based stock and when they accomplish fork-delicacy, the meat is pulled from the bones and came back to the pot alongside potatoes and pechay.
I can comprehend why this adaptation may be a stage up in taste as bones do convey more flavor than standard stewing beef. I couldn't hold back to attempt it. I purchased a pack of beef neck bones on my last outing to the Asian grocery store and continued with the formula she let me know. Finally, be that as it may, I ruled against chipping the meat as the neck bones looked too enticing to even consider discarding. Is it accurate to say that it isn't progressively enjoyable to bite through bones looking for succulent meat pieces? I should state, I settled on the correct decision. With bones and all, this beef, potato and pechay soup was magnificent to the last spoonful. Appreciate!
Beef, Potato and Pechay Soup Ingredients
1 tablespoon oil
1 onion, stripped and cleaved
3 cloves garlic, stripped and minced
2 pounds beef neck bones
5 Roma tomatoes, cleaved
1 tablespoon fish sauce
5 cups water
2 medium potatoes, stripped and diced
1 pack pechay, cleaved
salt and pepper to taste
Beef, Potato and Pechay Soup Instructions
Wash beef bones and channel well.
In a huge pot over medium warmth, heat oil. Add onions and garlic and cook until limp. Add beef bones and cook, mixing once in a while, until delicately carmelized. Add tomatoes and cook, squashing with back of spoon, until mollified and discharge juice. Add fish sauce and keep on cooking for about 1 to 2 minutes.
Add water and heat to the point of boiling, skimming rubbish that may coast on top. At the point when soup clears, lower warmth and spread. Keep on cooking for about 50 minutes to 1 hour or until meat is fork-delicate. Add more water in ½ cup increases as expected to keep up about 5 cups.
Add potatoes. Keep on cooking for about 7 to 10 minutes or until potatoes are delicate. Add pechay and cook for about 2 to 3 minutes or until delicate yet fresh. Season with salt and pepper to taste. Serve hot.
0 Comments