Beef Potato and Pechay Soup is the final word consolation meals impressed by the beloved Filipino Picadillo Soup. This soup will heat you up with tender beef ribs, hearty potatoes, nutritious pechay, and a wealthy and flavorful tomato-beef broth.
This recipe was first posted in July 2014. My beloved mom handed away in 2020. I am updating the submit at present with new pictures and cooking ideas, however I’ll hold the introduction beneath that I wrote ten years in the past to maintain her recollections alive in my coronary heart.
Initially, I used to be going to name this my mother’s picadillo.
My mom and I’ve a day by day ritual of speaking for hours by way of abroad calls. Our matters are nothing explicit; we primarily focus on the same old day-to-day stuff, like what we every ate for dinner.
One evening final month, I instructed her concerning the scrumptious beef picadillo I had ready for lunch. She talked about making an attempt a greater one made with beef bones, potatoes, and pechay. As she describes, the meat bones are simmered within the tomato-based broth till the meat is fork-tender. The meat is then pulled from the bones and returned to the pot, together with potatoes and pechay.
I perceive why this model may be a step up in style, as bones carry extra taste than common stewing beef. I couldn’t wait to strive it. I purchased a pack of beef neck bones on my final journey to the Asian grocery store and proceeded with the recipe she instructed me. Nonetheless, I made a decision towards flaking the meat on the final minute because the soup seemed tempting. I need to say, I made the proper selection. This beef potato and pechay soup was great to the final spoonful.
Elements notes
- Oil– for sauteing the aromatics and browning the meat. Olive, vegetable, canola, and avocado oil are good choices.
- Aromatics– onions and garlic present the bottom taste, enhancing style and aroma.
- Beef quick ribs– you can too use beef neck bones or spare ribs. If you happen to want a meatier lower, do that picadillo soup recipe.
- Tomatoes– use ripe tomatoes as they’re juicier and sweeter.
- Fish sauce- gives a salty and umami enhance. When you have meals allergy symptoms, substitute it with salt.
- Water– or use beef broth for further depth of taste
- Potatoes– generally added to increase parts. You may also use chayote.
- Pechay- leafy inexperienced greens add coloration, texture, and diet. Spinach or bok choy additionally works properly on this recipe.
- Salt and pepper– season to style
Directions
- Saute onions and garlic in a big pot over medium warmth till softened.
- Brown the meat quick ribs. Prepare dinner tomatoes till softened and launch juices. Add fish sauce.
- Prepare dinner the meat. Add water and produce to a boil, skimming scum that will float on high. Decrease warmth, cowl, and simmer till beef ribs are fork-tender. Add extra water in ½ cup increments to take care of about 5 cups of broth.
- Prepare dinner potatoes till tender.
- Prepare dinner pechay till tender however crisp.
- Season with salt and pepper to style.
Cooking tip
When the meat is tender, you possibly can take away the rib, shred the meat, and return to the pot of soup for simpler enjoyment.
Find out how to serve and retailer
- This hearty beef soup is scrumptious and satisfying as a important dish for lunch or dinner, served with steamed rice and fried fish, resembling ukoy na dilis and crispy fried smelt fish.
- Leftovers may be refrigerated in an hermetic container for as much as 3 days or frozen for as much as 2 months. They’ll then be reheated in a saucepot on the stovetop or within the microwave at 2 to 3-minute intervals to 165 F.
Beef Potato and Pechay Soup is cooked picadillo-style with beef quick ribs, potatoes, and pechay in a tomato-based broth. So hearty and flavorful!
Course: Major Entree, Soup
Servings
Elements
- 1 tablespoon oil
- 1 onion, peeled and chopped
- 3 cloves garlic, peeled and minced
- 2 kilos beef quick 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 style
Directions
Rinse beef ribs and drain properly.
In a big pot over medium warmth, warmth oil. Add onions and garlic and prepare dinner till softened.
Add beef spare ribs and prepare dinner, stirring often, till frivolously browned.
Add tomatoes and prepare dinner, mashing with the again of spoon, till softened and launch juice.
Add fish sauce and proceed to prepare dinner for about 1 to 2 minutes.
Add water and produce to a boil, skimming scum that floats on high. Decrease warmth, cowl, and prepare dinner for about 50 to 60 minutes or till meat is fork-tender. Add extra water in ½ cup increments as wanted to take care of about 5 cups.
Add potatoes and prepare dinner for about 7 to 10 minutes or till tender.
Add pechay and prepare dinner for about 2 to three minutes or till tender but crisp.
Season with salt and pepper to style. Serve sizzling.
Vitamin Data
Energy: 457kcal, Carbohydrates: 30g, Protein: 38g, Fats: 21g, Saturated Fats: 8g, Polyunsaturated Fats: 2g, Monounsaturated Fats: 10g, Trans Fats: 0.01g, Ldl cholesterol: 98mg, Sodium: 624mg, Potassium: 1814mg, Fiber: 6g, Sugar: 7g, Vitamin A: 10032IU, Vitamin C: 129mg, Calcium: 275mg, Iron: 6mg
“This web site gives approximate diet data for comfort and as a courtesy solely. Vitamin knowledge is gathered primarily from the USDA Meals Composition Database, at any time when out there, or in any other case different on-line calculators.”