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Filipino Beef Lauya

Filipino Beef Lauya

Beef Lauya is a traditional Filipino soup characterized by slow-cooked tender beef and an abundance of fresh ginger, setting it apart from the similar nilaga through its distinctively zingy, aromatic broth. While both dishes share a base of tender beef, vegetables, and clear broth, Lauya's generous use of ginger infuses it with warming, medicinal properties traditionally valued for fighting colds and providing comfort during illness. The soup features tender cuts of beef – typically neck bones, oxtail, or ribs – simmered with white onions, peppercorns, and crispy fried shallots, finished with crisp bok choy and Chinese cabbage, and garnished with fresh spring onions.
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Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 15 minutes
Course Main Course, Soup
Cuisine Filipino
Servings 6
Calories 385 kcal
Difficulty Medium

Equipment

  • Large Heavy-Bottom Pot (Kaldero) For even heat distribution and preventing burning
  • Sharp knife (kutsilyo) For slicing ginger, vegetables, and meat
  • Skimmer/Spider (Sandok) For removing scum during boiling
  • Fine-mesh strainer (salaan) For rinsing meat and straining broth
  • Cutting board (Sangkalan) For preparing ingredients

Ingredients
 

For the Broth Base

  • 1.5-2 kg beef baka - choice of Neck bones, Beef ribs, Oxtail or Stewing beef
  • 2 thumb-sized ginger luya, thinly sliced
  • 1 large white onion sibuyas, sliced
  • 1 teaspoon whole black peppercorns paminta
  • Fish sauce patis to taste

For the Vegetables

  • ½ small Chinese cabbage pechay Baguio, sliced
  • 1 bunch bok choy pechay, trimmed
  • 2 stalks spring onions sibuyas dahon, chopped

For Garnish

  • ½ cup crispy fried shallots
  • Extra crispy shallots for serving

Instructions
 

  • Place your beef in a large pot and cover completely with water. Bring it to a boil and let it continue boiling for 5 minutes until you see gray foam (scum) floating to the top. Drain everything in a colander and rinse the beef pieces under cold water. Wash your pot clean too.
  • Put the cleaned beef back into your clean pot. Add the sliced ginger, onion, peppercorns, crispy fried shallots, and a few splashes of fish sauce. Pour in enough fresh water to cover everything by about an inch. Bring this to a boil over high heat, then lower the heat to maintain a gentle simmer. Let it cook slowly for 1½ to 2 hours, or until when you test a piece of beef, it's very tender and easily pulls apart.
  • Once your beef is tender, add the Chinese cabbage and bok choy to the pot. Taste the soup and add more fish sauce if needed. Cook for just 5 more minutes – you want your vegetables to stay a little crisp and bright green.
  • Ladle the hot soup into bowls, making sure each bowl gets a good mix of tender beef, vegetables, and clear broth. Top each bowl with a sprinkle of crispy fried shallots and chopped spring onions. Serve immediately while hot, with steamed rice on the side if you like.
  • Remember to keep some extra fish sauce and calamansi on the table – your guests can add more seasoning to their taste.

Tips from Lola's Kitchen

  • Use marrow bones along with meat for richer broth
  • Never rush the simmering process - patience yields tender meat
  • Add ginger gradually to control the intensity
  • Save vegetable trimmings for stock
  • For clearer broth, strain before adding vegetables
 

Nutrition

Calories: 385kcalCarbohydrates: 12gProtein: 45gFat: 25gSaturated Fat: 19gPolyunsaturated Fat: 1gMonounsaturated Fat: 22gTrans Fat: 3gCholesterol: 178mgSodium: 680mgPotassium: 685mgFiber: 3gSugar: 0.01gVitamin A: 4IUCalcium: 48mgIron: 5mg
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