Philippine Sour Beef Soup

Ingredients:

500 g Chicken bones

500 g Lean stewing beef

250 g Pork chops, fat removed

2.5 liters Water

1 Medium onion, finely diced

2 Tomatoes, diced

1 teaspoon Salt

1 tablespoon Dried tamarind pulp

250 g Sweet potato, cut into chunks

1 Large daikon, thinly sliced

2 cups Shredded Chinese cabbage

1 tablespoon Fish sauce

1 Lemon, cut into wedges to serve

Cooking Instructions:

Place the chicken bones, beef, pork chops and water in a large pan. Stir in the onion, tomato and salt. Bring the pan to the boil, then cover and simmer for 2 hours. Remove the chicken bones, beef and pork. Allow the beef and pork to cool and discard the chicken bones. Pour 2 tablespoons boiling water over the tamarind pulp and soak it for 10 minutes. Stir and press the tamarind pulp with a spoon until it is fully dissolved, then strain it into the soup. Discard any seeds and fiber. Dice the beef. Cut the meat from the pork chops, slice it finely and discard the bones. Return the meat to the soup. Add the sweet potato and radish and simmer for 20 minutes. Add the cabbage and fish sauce and serve immediately with lemon wedges.

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