I work in ...


Your content is being adapted
based on your type of business

Login and use our food cost calculator right away

Calculate your foodcost easily
Save your recipe calculations and use them on the go Calculate the cost of this recipe



Beef Ribs and Broth

Beef Tendon

  • Beef Tendons 500.0 g



  • Pechay, Tagalog 100.0 g
  • Corn on the cob 2.0 pc

Learn a different and fun take on the Filipino favorite, Bulalo!



  1. Beef Ribs and Broth

    • In a heavy bottom sauce pot, add oil.
    • Sweat the gingers, onions and garlic until fragrant.
    • Add the shortribs. Let the meat brown a bit.
    • Season with fish sauce. Pour in the water
    • Add the lemongrass stalks and the Knorr Beef Broth. Bring to a boil then turn it down to simmer. Cook for 3 hours or until beef is tender. Taste and adjust seasoning.
    • When the meat is already tender, strain from the broth. Remove the other vegetables from the broth as well.
    • Remove the excess fat from the broth. Combine the shortribs and the broth once again.
  2. Beef Tendon

    • To prepare the tendons, boil in water with bay leaves, peppercorns and coriander root.
    • Cook in the pressure cooker for 30-35 minutes or until the tenders are cooks through and almost tender.
    • Cut into 2 inch segments.
    • Add tendons to the pot of simmering shortribs.
  3. Meatball

    • Combine all the ingredients for the meatballs.
    • Form into 25g meatballs.
    • Shallow fry the meatballs until golden brown to help hold its shape before adding it to the beef broth.(The meatballs do not have to be cooked through)
    • Place over paper towels to absorb excess oil.
    • Add the meat balls to the simmering broth. Cook until the meatballs are cooked through.
    • To finish the soup, add the rock sugar and let it cook until it has melted.
    • Season with ground white pepper.
  4. Garnish

    • To serve, portion the short ribs, tendon and 2 meatballs in each serving bowl.
    • Pour the hot soup over the meat.
    • Top with chiffonade of fresh pechay leaves and corn kernel.