There’s nothing quite like walking into my Lola’s kitchen on a rainy Sunday afternoon and being greeted by the rich, aromatic steam of Nilagang Baka simmering on the stove. This Filipino beef soup has been my ultimate comfort food since childhood, and now that I’m a mom myself, I find myself making it whenever the weather turns gloomy or when my kids need that warm, loving hug in a bowl.
The secret to this hearty soup isn’t just in the tender beef that falls off the bone or the collagen-rich broth from the tendons, it’s in the patience of letting it slowly bubble away while the house fills with memories of Sunday family gatherings.
I’ve spent years perfecting my Lola’s nilagang baka recipe, learning that the best nilaga comes from treating it like a labor of love. Watch your broth become crystal clear as you skim away the impurities, let your beef shanks simmer until they’re melt-in-your-mouth tender, and add your vegetables at just the right moment so they stay crisp and bright.
Trust me, once you master this classic Filipino soup, it’ll become your family’s go-to comfort food, too, especially with a steaming bowl of rice and a side of patis (fish sauce).
Let me show you how to make this beloved dish exactly the way my grandmother taught me.
Why You’ll Love This Recipe
- Rich, clear broth packed with collagen from beef tendons
- Fork-tender meat that falls off the bone
- Budget-friendly using affordable cuts of beef
- One-pot meal perfect for family gatherings
- Loaded with nutritious vegetables
- Authentic Filipino comfort food (pampainit sa tag-ulan)
- Freezer-friendly for meal prep
Nilagang Baka (Filipino Beef Soup)
Equipment
- Large stock pot (kaldero) for slow-simmering the soup
- Sharp knife (kutsilyo) for cutting vegetables and meat
- Wooden spoon (sandok na kahoy) for gentle stirring without scratching the pot
- Spider strainer (siyanse) for skimming impurities
- Chopping board (sangkalan) for prep work
- Measuring cups and spoons (Panukat)
- Colander (pangsala) for rinsing vegetables
Ingredients
For the Broth Base
- 2 lbs beef shanks buto-buto, bone-in
- 1 lb beef tendons litid
- 8 cups water tubig
- 1 large white onion sibuyas, quartered
- 1 tablespoon whole black peppercorns pamintang buo
- 2 tablespoons fish sauce patis
- Salt asin to taste
Vegetables
- 3 corn cobs mais, cut into thirds
- 2 medium potatoes patatas, peeled and quartered
- 1 small cabbage repolyo, cut into wedges
- 12 green beans sitaw, trimmed
- Green onions sibuyas na mura for garnish
Instructions
- Begin with the optional but recommended blanching step. Place beef shanks (buto-buto) and tendons (litid) in cold water, bring to a boil (100°C/212°F), then drain and rinse the meat. Clean the pot thoroughly.
- In the clean pot, combine the blanched meat and tendons with 8 cups of fresh water (tubig). Bring to a gentle boil over medium heat. Carefully skim off any scum (langkam) that rises to the surface to ensure a clear broth. Add quartered onions (sibuyas), whole peppercorns (pamintang buo), and fish sauce (patis).
- Reduce heat to low (about 85°C/185°F), maintaining just a gentle simmer. Cover and cook for 2-2.5 hours, occasionally skimming any additional scum that forms. The broth should barely bubble – vigorous boiling will make it cloudy.
- Once the meat is tender and the tendons are soft and gelatinous, begin adding vegetables in stages. First add corn (mais) and cook for 5-7 minutes. Next add quartered potatoes (patatas) and cook for 5 minutes. Finally, add trimmed green beans (sitaw) and cabbage wedges (repolyo) and cook for 2-4 minutes.
- Season with salt (asin) to taste. Garnish with green onions (sibuyas na mura) and serve hot with steamed rice (kanin) and extra patis on the side.
Tips from Lola’s Kitchen
- Choose beef shanks with marrow bones for richer broth
- Never let soup boil vigorously once meat is added
- Add fish sauce at the beginning but salt only at the end
- Keep broth clear by skimming regularly
- Cook vegetables just until tender-crisp to retain nutrients
Traditional Serving Suggestions
- Serve hot with steamed white rice (kanin)
- Provide extra broth in separate bowls (sabaw)
- Serve with patis (fish sauce) and calamansi on the side
- Garnish with green onions
- Best enjoyed during rainy season or cold weather
Troubleshooting
- Cloudy broth? → Blanch meat first or skim more frequently
- Tough meat? → Continue cooking at lower temperature
- Vegetables too soft? → Add them later in cooking process
- Broth too oily? → Cool slightly and skim fat, or refrigerate and remove hardened fat
Ingredient Alternatives
- Beef shanks → beef brisket or chuck
- Tendons → can be omitted
- Green beans → long beans (sitaw)
- Cabbage → pechay or bok choy
- White onion → red onion
- Potatoes → sweet potatoes or turnips
Storage & Reheating
- Refrigerator: 3-4 days in airtight container
- Freezer: Up to 2 months
- Reheat: Gentle simmer until 165°F (74°C)
- Store vegetables separately if planning to freeze
Variations
- Nilagang Baboy: Use pork instead of beef
- Bulalo-style: Focus on beef shanks and bone marrow
- Vegetable-heavy: Add sayote, pechay, carrots
- Simple version: Skip tendons, use basic vegetables
- Spicy version: Add whole chilies while simmering
FAQs
Q: Why blanch the meat? A: Blanching removes impurities for clearer broth Q: How do I know when tendons are done? A: They should be soft and gelatinous (about 2-3 hours) Q: Can I use pressure cooker? A: Yes, reduce cooking time to 45-60 minutes Q: Why is my broth cloudy? A: Rapid boiling or insufficient skimming causes cloudiness
Nilagang Baka (Filipino Beef Soup)Nutrition
The Story Behind Nilagang Baka (Filipino Beef Soup)
Nilagang Baka, which literally translates to “boiled beef” in Filipino, traces its roots to the Spanish colonial era in the Philippines, where it evolved from the Spanish cocido. This humble yet hearty soup showcases the Filipino talent for transforming simple ingredients into soul-warming comfort food that has sustained families for generations.
During the Spanish occupation spanning over 300 years, European cooking techniques merged with local Filipino flavors, giving birth to this beloved dish. While the Spanish cocido featured garbanzo beans and chorizo, the Filipino version adapted to local ingredients, focusing on tender beef, native vegetables, and the essential fish sauce that gives it its distinctly Asian character.
What began as a practical way to tenderize tough, affordable cuts of beef has become a cornerstone of Filipino family dining. The dish gained prominence during the American colonial period when beef became more accessible to ordinary Filipino households. The long, slow cooking process made it perfect for Sunday family gatherings, where the pot would simmer gently while family members attended church or visited with neighbors.
Today, Nilagang Baka remains a testament to Filipino food culture’s emphasis on sharing and community. It’s particularly cherished during the rainy season, when its steaming broth and tender meat offer comfort against the monsoon chill. From humble carinderias to modern Filipino restaurants, this dish continues to evolve while maintaining its essential character as a symbol of Filipino home cooking.
In many Filipino households, the recipe is passed down through generations, with each family adding their own subtle variations while preserving the core elements that make Nilagang Baka an enduring classic. Whether served in a simple bowl with rice and patis, or as part of a larger feast, it represents the heart of Filipino cuisine – unpretentious, nourishing, and deeply satisfying.
