Beef Potato and Pechay Soup

Ingredients

• 1 tablespoon oil
• 1 onion, peeled and chopped
• 3 cloves garlic, peeled and minced
• 2 pounds beef short ribs
• 5 ripe Roma tomatoes, chopped
• 1 tablespoon fish sauce
• 5 cups water
• 2 medium potatoes, peeled and diced
• 1 bunch pechay, chopped
• salt and pepper to taste

Steps

1. 1

   Rinse beef ribs and drain well.

2. 2

   In a large pot over medium heat, heat oil. Add onions and garlic and cook until softened.

3. 3

   Add beef spare ribs and cook, stirring occasionally, until lightly browned.

4. 4

   Add tomatoes and cook, mashing with the back of spoon, until softened and release juice.

5. 5

   Add fish sauce and continue to cook for about 1 to 2 minutes.

6. 6

   Add water and bring to a boil, skimming scum that floats on top. Lower heat, cover, and cook for about 50 to 60 minutes or until meat is fork-tender. Add more water in 1/2 cup increments as needed to maintain about 5 cups.

7. 7

   Add potatoes and cook for about 7 to 10 minutes or until tender.

8. 8

   Add pechay and cook for about 2 to 3 minutes or until tender yet crisp.

9. 9

   Season with salt and pepper to taste. Serve hot.