Pata or Beef Leg Soup Recipe

How to prepare pata? Click Here

Ingredients:

1 kilo beef legs cut into 6 servings

Salt to taste

Fresh lemon grass

Tamarind powder

¼ kilo bok choy or pechay

Pieces of long chili peppers

2 cubes beef broth

Procedure:

1. Boil Beef legs over charcoal flame for 5-7 hours.
2. Check from time to time to keep water at level. (3 liters for 1 kilo)
3. Put a piece of tied lemon grass and roots and simmer until legs soft.
4. When almost done, add salt to taste and broth cubes.
5. Put 10 grams of tamarind powder for every 1 liter of soup and add condiments for the final taste
6. Simmer for a few minutes.
7. Add vegetables such as the pechay or bok choy or cabbage.
8. Simmer for a minute and prepare for serving.
9. Serve in piece or slices with chilli peppers in a bowl.

10. Tips:

    I'm at ease in using shaving blades to shear the hairs off and scrape the skin hardly to make it whiter and cleaner.
    And I insist charcoal heat is better to boil it for hours in large cauldrons or pots until soup gets an intense beefy flavor. Boil until it attains flubber-like softiness.Fresh lemon grass leaves and roots can fill up the pata soup with a more enhanced aroma and taste. Mineral salt is supplied along with beef broth cubes if available to boost its meatiness.

    Enjoy!