- 500g beef shanks, cut into serving parts
- 500g beef tendons
- 2 medium potatoes, peeled and quartered
- 1 small onion, peeled and quartered
- 1 tsp pepper corn
- 1/2 cabbage, cut into wedges
- 80g bagiuo beans
- 1 tablespoon fish sauce
- 2L water
- salt to taste
- 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.
- Once broth clears, add onions, pepper corns and fish sauce. Lower heat, cover and cook at no more than a simmer for about 2 hours or until shanks and tendons are soft. 3. Add more water as needed. Add potatoes and cook for about 5 minutes. Add green beans and cabbage and cook for a few minutes until vegetables are tender.
- Season with salt to taste. Serve hot.
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