It’s getting cold again down under. This time around, I had a craving for Nilagang Baka. This dish is one of my comfort food. It’s a usual staple during our family dinners back home.
The name of this dish translates to Boiled Beef. This soup resembles a consommé with its clear broth. The primary star of this dish is the beef that has been boiled until soft and tender. The cabbage and the corn adds a hint of sweetness to the broth and provides a nice contrast to the meat. Each spoonful of this together with rice will certainly hit the spot.
This is my version of recreating Nilagang Baka from scratch 🙂
Nilagang Baka (Boiled Beef Soup)
Learn How to Cook Nilagang Baka From Scratch
Sangkap | Ingredients
- 1.5 kilos Beef Shank
- 1 piece Onion (Sibuyas) Medium, Sliced
- 1/4 head Cabbage (Repolyo) Quartered
- 2 pieces Potatoes (Patatas) Peeled and Quartered
- 2 pieces Corn (Mais) Halved
- 1 tbsp Peppercorn (Paminta)
- 2-3 tbsp Fish Sauce (Patis)
- 8-12 cups Water (Tubig) Enough to cover Beef
- Salt (Asin) to taste
Pagluluto | Cooking Directions
In a pot, add beef shanks and cover with water. Bring to a boil.
While bringing to a boil, make sure to skim any scum that floats to the top.
Add onions, peppercorns, and fish sauce.
Lower heat. Partially cover the pot with a lid. Simmer until beef shanks are tender. This usually takes 1.5 - 2.0 hours.
Add the corn and potatoes, cook for 10 more minutes
Add cabbage and cook for another 5-10 minutes or until both the potatoes and cabbage are soft
Tala | Notes
- Serve with rice.
- Soy Sauce (Toyo) and/or Fish Sauce (Patis) can be used as a dipping sauce to enhance flavor.
- In Step 2, you can opt to add 2 stalks of celery and 2 pieces of carrots when simmering. This gives the broth a richer flavor. Remove celery and carrot after.
- Some people opt to add beef bouillon to boost the flavor of the broth.