Nilagang Tuhod ng Baka
- 1kg tuhod ng baka (beef kneecap), chopped
- 1 tsp peppercorns
- 1 onion, cut into quarters
- water
- 1/2 large cabbage, cut into pieces
- 3 cups squash, cut into cubes
- 2 bunches pechay
- 2 tbsp patis
- 1 tbsp juice of calamansi
- Put the tuhod ng baka in your pressure cooker and pour enough water to cover it. Don’t lock it. Bring it to a boil, removing scum just before the water starts to boil.
- Turn heat to low. Add the onion and peppercorn and simmer for 30 minutes.
- Lock the pressure cooker and cook for another 30 minutes with the pressure cooker locked in.
- After 30 minutes and pressure is removed. Skim the excess fat on top of the soup.
- Season with 1 tbsp patis and put the squash. Let it simmer unlocked for 5 minutes.
- Add the cabbage and the pechay and simmer for another 4 minutes.
- Turn off heat and serve with patis-calamansi dipping sauce.