A traditional Filipino beef soup with tender beef shank or brisket and a variety of vegetables.
Ingredients
- 1kgbeef shank or brisket, cut into chunks
- 8cupswater
- 1piecemedium onion, quartered
- 3clovegarlic, crushed
- 1tsppeppercorns
- 2piecepotatoes, peeled and quartered
- 1piecelarge corn on the cob, cut into pieces (optional)
- 1/2piecemedium squash (kalabasa), peeled and cut into chunks
- 1piecesmall cabbage, quartered
- 2tbspfish sauce (patis), or to taste
- Salt and pepper, to taste
Nutrition (per serving)
Calories
390.0kcal (19.5%)
Protein
30.0g (60%)
Carbs
25.0g (9.09%)
Sugars
3.3g (6.66%)
Healthy Fat
15.1g
Unhealthy Fat
10.0g
% Daily Value based on a 2000 calorie diet
How to make Nilagang Baka Recipe
Boil the Beef
In a large pot, combine the beef, water, onion, garlic, and peppercorns. Bring to a boil over medium heat.
Once boiling, lower the heat and let it simmer. Skim off any scum that rises to the surface. Continue to simmer for about 1.5 to 2 hours, or until the beef is tender.
Add the Vegetables
Add the potatoes and corn (if using) to the pot. Cook for about 10 minutes or until the potatoes are halfway done.
Add the squash. Cook for another 7-10 minutes, or until the squash is tender.
Add the cabbage. Cook for another 3-5 minutes, or until the cabbage is tender.
Season
Season with fish sauce, salt, and pepper to taste. Adjust the seasoning if necessary.
Serve
Serve hot with a side of steamed rice and fish sauce with calamansi or lemon on the side for dipping.
Nutrition (per serving)
Nutrition (per serving)
Calories
390.0kcal (19.5%)
Protein
30.0g (60%)
Carbs
25.0g (9.09%)
Sugars
3.3g (6.66%)
Healthy Fat
15.1g
Unhealthy Fat
10.0g
% Daily Value based on a 2000 calorie diet
Chefadora AI is Here.
Experience smarter, stress-free cooking.
Tips & Tricks
Skim off any scum that rises to the surface to keep the broth clear.
Adjust the seasoning to your preference by adding more fish sauce, salt, or pepper.
Serve with a side of steamed rice for a complete meal.
FAQS
How do I make Nilagang Baka tender and flavorful?
To make Nilagang Baka tender and flavorful, it's important to simmer the beef shank or brisket slowly. Start by boiling the beef with water, onion, garlic, and peppercorns, then lower the heat and let it simmer for 1.5 to 2 hours. This slow cooking process allows the flavors to meld and the beef to become tender.
What vegetables can I substitute in Nilagang Baka?
If you want to customize your Nilagang Baka, you can substitute vegetables based on your preference. Instead of potatoes, you can use sweet potatoes or carrots. For the cabbage, bok choy or spinach can be great alternatives. Just make sure to adjust the cooking times accordingly, as different vegetables may require more or less time to become tender.
Can I store leftover Nilagang Baka, and how should I do it?
Yes, you can store leftover Nilagang Baka! Allow it to cool completely, then transfer it to an airtight container. It can be refrigerated for up to 3-4 days. If you want to keep it longer, consider freezing it for up to 3 months. When reheating, make sure to heat it thoroughly on the stove or in the microwave.
What is the best way to serve Nilagang Baka?
Nilagang Baka is best served hot with a side of steamed rice. For an authentic touch, serve it with fish sauce (patis) mixed with calamansi or lemon for dipping. This adds a zesty flavor that complements the rich broth and tender beef.
Is Nilagang Baka suitable for a gluten-free diet?
Yes, Nilagang Baka can be made gluten-free! Just ensure that the fish sauce you use is gluten-free, as some brands may contain gluten. The recipe primarily consists of beef and vegetables, making it a naturally gluten-free dish that can be enjoyed by those with gluten sensitivities.
Loading reviews...
Marnirni-apinthi Building, Lot Fourteen,
North Terrace, Adelaide, South Australia, 5000
Australia