Ingredients:
3 lbs boneless beef shanks, serving cubes
3 medium potatoes, peeled and quartered
1 lb beef tendon, serving cubes
1 white or brown onion, peeled and quartered
1/2 medium cabbage head, sliced to eighth
1 cup green beans, ends trimmed and cut into halves
water
salt and pepper to taste
[Source: The Cook Mobile]
How To Make:
1. Rinse shank and tendon.
2. In a stock pot, place the shank and tendon, add water. Add onion, bring to a boil.
3. Add potatoes, bring to a boil. Add cabbage and green beans. Cook until vegetables are tender but still crunchy.
4. Season to taste with salt and pepper and serve hot with rice.
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