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 publish as we speak with new images and cooking suggestions, however I’ll maintain 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 each day ritual of speaking for hours through abroad calls. Our matters are nothing specific; we primarily talk about the standard day-to-day stuff, like what we every ate for dinner.

One evening final month, I informed 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 is likely to 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 informed me. Nevertheless, I made a decision in opposition to flaking the meat on the final minute because the soup appeared tempting. I have to say, I made the correct selection. This beef potato and pechay soup was fantastic 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. In case you choose a meatier lower, do this picadillo soup recipe.
• Tomatoes– use ripe tomatoes as they’re juicier and sweeter.
• Fish sauce- supplies a salty and umami enhance. You probably have meals allergic reactions, exchange it with salt.
• Water– or use beef broth for additional depth of taste
• Potatoes– generally added to increase parts. You can even use chayote.
• Pechay- leafy inexperienced greens add coloration, texture, and diet. Spinach or bok choy additionally works nicely on this recipe.
• Salt and pepper– season to style

Directions

1. Saute onions and garlic in a big pot over medium warmth till softened.
2. Brown the meat quick ribs. Prepare dinner tomatoes till softened and launch juices. Add fish sauce.
3. Prepare dinner the meat. Add water and produce to a boil, skimming scum which will float on prime. Decrease warmth, cowl, and simmer till beef ribs are fork-tender. Add extra water in ½ cup increments to keep up about 5 cups of broth.
4. Prepare dinner potatoes till tender.
5. Prepare dinner pechay till tender however crisp.
6. Season with salt and pepper to style.

The best way to serve and retailer

• This hearty beef soup is scrumptious and satisfying as a primary dish for lunch or dinner, served with steamed rice and fried fish, resembling ukoy na dilis and crispy fried smelt fish.
• Leftovers will be refrigerated in an hermetic container for as much as 3 days or frozen for as much as 2 months. They will then be reheated in a saucepot on the stovetop or within the microwave at 2 to 3-minute intervals to 165 F.

Did you make this? Remember to depart a evaluation beneath and tag me @kawalingpinoy on Fb and Instagram!

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!

Prep Time: 15 minutes minutes

Prepare dinner Time: 1 hour hr

Complete Time: 1 hour hr 15 minutes minutes

Course: Foremost Entree, Soup

4 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 nicely.

• In a big pot over medium warmth, warmth oil. Add onions and garlic and cook dinner till softened.

• Add beef spare ribs and cook dinner, stirring often, till calmly browned.

• Add tomatoes and cook dinner, mashing with the again of spoon, till softened and launch juice.

• Add fish sauce and proceed to cook dinner for about 1 to 2 minutes.

• Add water and produce to a boil, skimming scum that floats on prime. Decrease warmth, cowl, and cook dinner for about 50 to 60 minutes or till meat is fork-tender. Add extra water in ½ cup increments as wanted to keep up about 5 cups.

• Add potatoes and cook dinner for about 7 to 10 minutes or till tender.

• Add pechay and cook dinner for about 2 to three minutes or till tender but crisp.

• Season with salt and pepper to style. Serve sizzling.

Diet 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 supplies approximate diet info for comfort and as a courtesy solely. Diet information is gathered primarily from the USDA Meals Composition Database, at any time when obtainable, or in any other case different on-line calculators.”