Beef Potato and Pechay Soup
Beef Potato and Pechay Soup is cooked picadillo-style with beef short ribs, potatoes, and pechay in a tomato-based broth. So hearty and flavorful!
- Prep time
- 15 min
- Cook time
- 1 hr
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 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
Instructions
- 1
Rinse beef ribs and drain well.
- 2
In a large pot over medium heat, heat oil. Add onions and garlic and cook until softened.
- 3
Add beef spare ribs and cook, stirring occasionally, until lightly browned.
- 4
Add tomatoes and cook, mashing with the back of spoon, until softened and release juice.
- 5
Add fish sauce and continue to cook for about 1 to 2 minutes.
- 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
Add potatoes and cook for about 7 to 10 minutes or until tender.
- 8
Add pechay and cook for about 2 to 3 minutes or until tender yet crisp.
- 9
Season with salt and pepper to taste. Serve hot.