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
How to make Nilagang Baka
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.
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.