Recipe: Beef Tendon Soup With Vegetables / Nilaga / Bone Broth

Sherry M Watson
Ratings : 4.3 ⭐ from 1976
⌛ -
🗒️ 15 ingredients
👩‍🍳 2-3 servings

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Today's feature is the beef tendon soup with vegetables / nilaga / bone broth. This enjoyable recipe is straightforward and quick to prepare.

All you require are 15 ingredients and the eagerness to follow 9 simple steps.

Recipe: Beef Tendon Soup With Vegetables / Nilaga / Bone Broth


  • 500-700 g beef, with tendon and bone in
  • 2 medium red onions, quartered
  • 5 garlic cloves, crushed
  • 3 dried bay leaves
  • 2 large potatoes, quartered
  • 3 pinches black peppercorns
  • to taste Ground black pepper
  • to taste Salt
  • 3-4 cups water
  • 1 beef bullion or broth cube
  • 1 bunch Chinese pechay (see step 9 photo), separated
  • 4-5 cabbage leaves, whole but separated
  • 1 bunch green beans, tips and threads removed
  • 2 carrots, quartered
  • 1 stalk leek, cut crosswise (optional)
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We trust that you’ve gained some insightful insights from this information. Now, let’s return to the preparation of the "beef tendon soup with vegetables / nilaga / bone broth".

💡️ Once all the components are ready, you can prepare beef tendon soup with vegetables / nilaga / bone broth by following the 9 following instructions:


  • Since this is beef tendon, you'll need a pressure cooker! Rub salt and pepper all over the beef. Add in the bones (this is what makes it tasty!), the beef meat, and the tendon in the pot. Throw in one of the onions, the bay leaves and 3 garlic cloves. Add the bullion cube and 3-4 cups water, depending on size of your pot. It should cover the beef.
  • Cover properly and pressure cook for 15 mins- btw only start timing it when it starts to whistle. So that means its actually in the pot for more than 15... Take note of this.
  • When it's time, turn off the heat and follow your pressure cooker instructions to avoid getting scalded with boiling liquid!
  • After opening, bring it back to the stove. Taste and adjust accordingly. Add your potatoes and the remaining onions, garlic. Simmer on medium heat covered. About 10 mins.
  • Add your carrots, simmer for another 7 minutes.
  • Add green beans, leeks, cover another 3 mins. I normally add one red finger chili at this point, and I run my knife in the middle to let the heat come out when cooking. Gives just enough spiciness to the soup. ;)
  • Taste, adjust saltines or spiciness. Add the the pechay, cover for another minute then turn off the heat.
  • Leave it covered for another 2 minutes then separate the veggies unto a plate to prevent over cooking.
  • Serve while hot. Eat with rice (in Asia).

    Recipe: Beef Tendon Soup With Vegetables / Nilaga / Bone Broth

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