Beefy Nilaga Soup

ingredients

One pack beef shanks (with bones)
Cabbage, cut and wedged
chinese cabbage, stems cut crosswise
one potato, cubed
onions, chopped
salt to taste (about 3/4 tsp)
beef bouillion (optional)
water (aproxiamately 4 cups)
deep pot

Directions


Boil cut pieces, e.g., cubes of beef shanks in water filled enough to cover the pieces..
Cover the pot partially only so as not to boil over.
Boil for 2.5 to 3 hours, or until meat is tender, and detaches easily from bone.
Halfway through boiling, add onions, salt and bouillion cubes (2 pieces)..
When beef is done or nearly done, add the potatoes
When the potatoes are nearly done, add the vegetables.
Boil about 3 minutes more for the beggies, then turn off and serve.