Beef Nilaga (Boiled Beef Soup)

Ingredients

• about 910 g Beef chuck
• 8 cups Water
• 1 large Onion
• 2 medium Potatoes
• 1/4 head Cabbage
• 1 cup Long beans
• 2 tbsp Fish sauce
• 1 tsp Black peppercorns

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

Instructions

1. 1Place the about 910 g of Beef chuck in a large heavy-bottomed pot. Add the 8 cups of Water. Bring to a rolling boil over high heat, then reduce the heat to low, cover, and simmer for 1 hour and 30 minutes, or until the beef is very tender. Skim off any foam or impurities that rise to the surface during the first 30 minutes of simmering.
2. 2While the beef is simmering, prepare the vegetables. Peel and cut the 1 large Onion into 2.54 cm wedges. Peel and cut the 2 medium Potatoes into 2.54 cm cubes. Cut the 1/4 head Cabbage into 2.54 cm wedges. Trim the ends off the 1 cup of Long beans and cut them into 5.08 cm lengths.
3. 3After the beef has simmered for 1 hour and 30 minutes and is tender, add the 1 large Onion and the 2 medium Potatoes to the pot. Increase the heat to medium-high and cook uncovered for 15 minutes, or until the potatoes are slightly tender when pierced with a fork.
4. 4Add the 1/4 head Cabbage and the 1 cup of Long beans to the pot. Continue to cook uncovered for 5 to 7 minutes, or until the cabbage and long beans are tender-crisp. They should still have a slight bite.
5. 5Stir in the 2 tbsp of Fish sauce and the 1 tsp of Black peppercorns. Taste the broth and add more fish sauce if desired, but do not add more peppercorns.
6. 6Ladle the Beef Nilaga into bowls, ensuring each bowl has a good portion of beef and vegetables. Serve hot.

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