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This hearty soup is perfect for the cold weather
1. Combine beef and water in a pot. Bring to a boil, skim the scum and simmer for 2 hours. Add onion, garlic, peppercorn and bay leaf and simmer until tender.
2. Season with MAGGI MAGIC SARAP®. Add corn and simmer for 10 minutes. Add corn and simmer for 10 minutes. Add green beans and simmer for 1 minute. Add pechay and spring onion. Stir and remove from heat.
3. Transfer into a bowl and garnish with toasted garlic.
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1 kg beef shank
2 liters water
1 pc large onion, quartered
1 head garlic, crushed
2 tsp black peppercorn
2 pcs bay leaves
4 sachets MAGGI MAGIC SARAP®
1 pc large corn, cut into 8 pcs (optional)
1/4 kg green beans
2 bunches pechay, remove core and rinse
4 pcs spring onion, cut into 2 inch pieces
4 cloves garlic, minced and toasted