1 kilogram osso buco
1 sweet corn on the cob
1/2 head Chinese cabbage
2 medium potatoes, peeled and quartered
4 cloves garlic, minced
1 medium onion, minced
5 cups water
1 tablespoon cooking oil
salt and fresh ground pepper, to taste
toasted garlic (optional)
* Separate cabbage leaves and wash thoroughly. Set aside. Cut corn into 4 pieces and set aside as well.
* In a large pot, heat oil and saute garlic and onion until fragrant. Add the beef and cook until browned all over, about 4 minutes. Pour in water and bring to a boil. Lower heat and simmer for 1- 1 1/2 hours or until meat is tender.
* Add the corn and continue to simmer for about 5 minutes. Taste and season according to your preference. Add in the potatoes and simmer until they softened. Lastly, add the cabbage and cook for another 2 minutes. Remove from heat.
* Ladle soup into a bowl and top with toasted garlic. Serve hot and enjoy!