BROTHY BEEF AND VEGETABLE SOUP
2 lbs beef chuck roast cut into 2 inch chunks
8 cups water
2 onions halved then quartered
3 large carrots cut into 1 inch chunks
4 medium potatoes quartered
1 head of cabbage cored and cut into 3 inch chunks
Salt & Pepper to taste
In a large pot, bring beef and 8 cups of water to a rolling boil, as impurities come to the surface lower heat to barely a simmer and skim the foam from the top of the water until foam is no longer produced. Boil on stovetop for 2 hours until beef is tender with dash of salt, onions and peppercorns
*Although, to expedite cooking time you can opt to cook the beef chuck roast in an Instant Pot or pressure cooker for 45minutes, high pressure with 4 cups of beef broth (reserve 4 cups) from large pot, dash of salt, onions and peppercorns.
While beef is cooking place carrots and potatoes and dash of salt and pepper in reserved beef broth in pot on stove at medium high heat. Once potatoes are almost fork tender add cabbage. Once beef is cooked, pour all the contents of the beef mixture into the pot of vegetables on the stovetop. Add fish sauce until desired level of saltiness, and pepper to taste. Serve hot.