Category : International Cuisine
Author : Joey
Hits : 3285
Date : 25/06/2003
1 1/2 lb. beef cut pieces 2 cubes beef bouillon or beef stock(plain water would suffice)1 tsp. peppercorns1 small onion chopped2 medium-sized carrots cut into quarters lengthwise 3 medium-sized potatoes cut into quarters1 small head of Bok Choy (pechay) (optional if not available)I small head of cabbage cut into quarterssalt and pepper to taste
Boil beef, peppercorns and onions in a pot with enough beef stock to cover to meat. Place lid on pot and simmer over medium heat. If you want more stock (sabaw), add more. After 30 minutes of boiling or when meat is very tender, add carrots and potatoes. Boil for another 10-15 minutes. When vegetables are done, add the rest of the ingredients and seasoning. Boil for another 5 to 10 minutes. Serve with rice.
Do not refrigerate tomatoes. They will retain their flavor and ripen correctly at room temperature. Once they are ripe, use within 3 days.
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