Beef Nilaga (Boiled Beef Soup)

Ingredients

• about 680 g Beef chuck
• 8 cups Water
• 2 medium Potato
• 1/2 head Cabbage
• 1 cup Long beans
• 1 medium Onion
• 2 tbsp Fish sauce
• 1 tsp Black peppercorns

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1In a large heavy-bottomed pot, combine the about 680 g beef chuck, 8 cups water, 1 medium onion (quartered), and 1 tsp black peppercorns. Bring the mixture to a rolling boil over high heat, about 10-15 minutes. Once boiling, reduce the heat to low, cover the pot, and let it simmer gently for 1 hour, or until the beef is starting to become tender.
2. 2Add the 2 medium potatoes (peeled and cut into 2.54 cm cubes) and 1 cup long beans (trimmed and cut into 5.08 cm pieces) to the pot. Increase the heat to medium-high and bring the soup back to a simmer. Cook for 15 minutes, or until the potatoes are almost tender when pierced with a fork.
3. 3Add the 1/2 head cabbage (cut into wedges) and 2 tbsp fish sauce to the pot. Stir gently to combine. Continue to simmer for another 5-7 minutes, or until the cabbage is tender but still has a slight crispness.
4. 4Remove the quartered onion pieces from the pot before serving. Serve the Beef Nilaga hot in bowls.

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