Recipes and photos are AI created and editorially reviewed. Nutrition figures are estimates.
A clear, comforting boiled beef and cabbage soup.
Equipment: Large stockpot
Measures and names
Ingredients
- 1 kg beef shin (beef shank) or short rib, cut into large chunks
- 2 litres water
- 1 onion, quartered
- 1 tbsp black peppercorns
- 3 tbsp fish sauce (patis)
- 300 g green beans, trimmed
- half small cabbage, cut into wedges
- 200 g pak choi (bok choy) or bok choy
- Salt and black pepper
- Fish sauce and chilli, to serve
Method
- Put the beef and water in a large pot. Bring to the boil and skim off the foam that rises.
- Add the onion and peppercorns, reduce to a bare simmer, cover and cook for 90 minutes to 2 hours, until the beef is very tender.
- Stir in the fish sauce and taste the broth, adding salt if needed.
- Add the green beans and cabbage and simmer for 8 minutes.
- Add the pak choi for the last 2 minutes, then serve in deep bowls with fish sauce and chilli on the side.
Swaps and tips
Traditionally made with potato and sweetcorn; this version keeps the vegetables low-carb. Cooking it slowly is what makes the broth taste good, so do not rush it. Freezes well.
Add carbs for the family (optional)
For the family, add potatoes or corn on the cob to the pot for the last 20 minutes, or serve with rice.
Nutrition estimated, per serving
| Protein | Carbs | Fibre | Fat | Calories |
|---|---|---|---|---|
| 44 g | 9 g | 4 g | 21 g | 412 kcal |
Values are estimates based on typical UK food composition data and will vary with brands and portion sizes.
Recipes are AI created and editorially reviewed; kitchen testing is ongoing. Made this recipe? .
Recipe from healthshelf.org
