- 1/2 Kilo beef shank cut into serving parts
- 1/2 Kilo beef tendons
- 1 small onion peeled and quartered
- 10 pcs. pepper corn
- 1 tbsp. fish sauce
- 2 medium potatoes peeled and quartered
- 1 small cabbage cut into wedges
- 10 pcs. green beans ends trimmed
- green onions optional
- 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 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.
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.