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⣴⣿⣿⣿⣿⣿⣿⣿⣿⣿⣷⣶⣶⣶⣾⣶⣶⣴⣾⣿⣿⣿⣿⣿⣿⢿⣿⣿⣧
⣿⣿⣿⠿⢿⣿⣿⣿⣿⣿⣿⣿⣿⣿⣿⣿⣿⣿⣿⣿⣿⣿⣿⣿⣿⠿⠿⣿⡿
dodaj prosze, mam pytanie
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NO PROBLEM
Ingredients:
3 pounds beef shanks bone-in
1 medium onion peeled and quartered
2 tablespoons fish sauce
1 tablespoon peppercorns
3 corn husked and cut into 3
1 bunch pechay leaves separated
1 green onion cut into 3
salt
Instructions:
In a large pot over medium heat, bring enough water to cover meat into a boil. Add beef shanks and continue to boil for about 10 minutes, skimming scum that accumulates on top. Remove meat from water and wash under cold water. Discard liquid and rinse pot. Return meat and enough water to cover. Bring to a boil, skimming scum that accumulates on top. When the broth has cleared, add onions, fish sauce and peppercorns. Lower heat to low, cover and cook at a bare simmer for about 3 hours or until meat is tender. Add corn and simmer for 20 minutes or until corn is tender. Season with salt to taste. Add the pechay and green onions and cook for about 2 to 3 minutes or until vegetables are tender yet crisp. Serve hot with fish sauce and calamansi.