Beef Nilaga

INGREDIENTS

• 1 pound beef shanks, cut into serving parts 
• 1 pound beef tendons 
• water 
• 1 small onion, peeled and quartered 
• 8 to 10 pepper corns 
• 1 tablespoon fish sauce 
• 2 medium potatoes, peeled and quartered 
• 1 small cabbage, cut into wedges 
• 8 to 10 green beans, ends trimmed 
• salt to taste 
• green onions, optional 

INSTRUCTIONS 

1. In a pot, combine beef shanks, beef tendon and enough water to cover. Over medium heat, bring to a boil, skimming scum as it rises to top. 
2. Once broth clears of scum, add onions, pepper corns and fish sauce. Lower heat, cover and cook at no more than a simmer for about 2 to 2-1/2 hours or until shanks are fork-tender and tendons are soft. Add more water as needed during cooking to maintain about 6 cups. 
3. Add potatoes and cook for about 5 minutes. Add green beans and cabbage and cook for another 3 to 5 minutes or until vegetables are tender yet crisp. Season with salt to taste. Garnish with chopped green onions, if desired, and serve hot. 

NOTES 

Since beef tendons are tough and fibrous connective tissues, they are almost impossible to cut uncooked. Ask butcher to slice tendons into pieces or halfway during cooking and when tendons are soft enough to slice through, remove from pot, cut into serving parts and then return to pot to continue to cook. 

PICTURE AND RECIPE SOURCE: KAWALING PINOY