Hmong-Style Beef Tendon Soup by Chercreations

Ingredients

• 500g (1.1 lb) beef tendon
• 500g (1.1 lb) beef chuck short ribs
• 200g (7 oz) thinly sliced smoked beef
• 150g (5 oz) wooded mushrooms (wood ear), rehydrated and sliced
• 200g (7 oz) pickled sour bamboo, sliced
• 3 round green eggplants, quartered
• 4 fresh lime leaves
• 1 bundle fresh lemongrass stalks
• 1 packet wonton soup base
• 2 fresh chili peppers, sliced
• 1/2 cup fresh dill, chopped
• 2 tsp salt (adjust to taste)
• 2 l water

Instructions

1. Place beef tendon, 1 tsp salt, and 1 liter of water into a pressure cooker; cook on high for 1 hour.
2. Add beef chuck short ribs to the pot and cook for an additional 30 minutes until all meat is tender.
3. Remove meats from the pot, allow to cool slightly, cut into bite-sized pieces, and set aside.
4. Bring a large pot of water to a boil, then add smoked beef, salt, and the wonton soup base packet.
5. Add wooded mushrooms, pickled sour bamboo, lime leaves, and lemongrass bundle to the broth.
6. Cover the pot and simmer for 5 minutes to infuse the aromatics.
7. Stir in the reserved cooked beef tendon, short ribs, and quartered green eggplants.
8. Boil for 8 minutes or until the eggplants are tender, then remove the lemongrass and lime leaves.
9. Stir in the fresh chili peppers and fresh dill, then turn off the heat and serve immediately.