Beef Nilaga
Nilagang baka is the ultimate Filipino comfort soup — beef shank and bone simmered low and slow with cabbage, potatoes, and corn until the broth turns rich and the meat turns fork-tender. It’s the dish Filipino families turn to on rainy days or when someone needs a warm, restorative meal. Serve it with a side of soy sauce and calamansi for dipping, and steamed rice on the side.
Watch It Made
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Instructions
- In a large pot, combine the beef, onion, peppercorns, and water. Bring to a boil, skimming off the grey scum that rises to the top.
- Lower the heat, cover, and simmer for 1.5 to 2 hours until the beef is tender, adding more water as needed to keep the meat covered.
- Add the fish sauce and potatoes, and simmer for 10 minutes.
- Add the corn and saba bananas (if using), and simmer for another 8-10 minutes.
- Add the cabbage and pechay, and simmer just until wilted, about 3-5 minutes.
- Season with salt to taste. Serve hot with soy sauce and calamansi on the side.
Cook's Tip
Skim the broth diligently during the first 15 minutes of boiling — removing that grey foam is what keeps nilaga's broth clear and clean-tasting instead of murky.