Nilagang Baka (Boiled Beef Soup)

Method

1. Put the beef pieces in a large pot and cover with the water. Add the quartered onion and peppercorns, then bring to a boil over medium heat.
2. Skim off any scum that rises to the surface, then reduce the heat to low, cover and simmer gently for about 1.5–2 hours, until the beef is very tender.
3. Season the broth with 2–3 tablespoons fish sauce and a little salt. Taste and adjust until the broth is savoury and balanced.
4. Add the potatoes and, if using, the chunks of corn. Simmer for 10–15 minutes until the potatoes are almost tender.
5. Add the green beans and cook for about 3 minutes, then add the cabbage or pechay and simmer another 2–3 minutes just until the vegetables are cooked but still bright.
6. Give the broth a final taste and adjust seasoning with more fish sauce or salt as needed.
7. Serve hot in bowls with rice on the side, making sure each serving has some beef and a good mix of vegetables.