Lemongrass enhances the beef broth in this Visayan version of a well-loved dish.
1 kilo beef, use shank with bone marrow
oil, for sautéing
1 onion, quartered
1 cup leeks, sliced
10 cloves garlic, smashed
4 stalks lemongrass (tanglad), smashed
1 (1-inch) piece ginger, peeled
2 ears fresh sweet corn, sliced into 2 cobs
1 cup fresh bamboo shoots
1 beef bouillon cube
1 potatoes, peeled and sliced in half
2 bunches pechay leaves
1 cabbage, quartered
salt, to taste
soy sauce, to serve
Boil the beef shank in a pot of water for 5 minutes. Skim off any impurities that rise to the surface. Strain and set beef aside.
Heat oil and sauté onions, leeks, garlic, lemongrass, and ginger in a pot over medium heat.
Add the beef shanks and enough water to cover. Add corn and bamboo shoots, if using.
Simmer for 2 to 3 hours or until the beef is tender.
When beef is tender, strain broth into a bowl. Discard grit accumulated in the strainer. Return the clear broth to the pot and add beef bouillon cube (if using), potato, pechay, and cabbage. Simmer until potatoes are tender. Season with salt and pepper.
Serve hot with a dipping sauce of soy sauce, siling labuyo, and calamansi.
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