Nilagang Baka (Filipino Beef Soup)
Nilagang Baka is a Filipino clear-broth soup where beef shanks and tendons are slowly simmered until tender, joined by corn, potatoes, and cabbage in a peppercorn-infused broth seasoned with fish sauce. It's a cornerstone of Filipino comfort food, especially cherished during cold, rainy days.
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 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 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 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
Nutrition
Calories: 385kcalCarbohydrates: 28gProtein: 32gFat: 18gSaturated Fat: 1gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gTrans Fat: 0.003gCholesterol: 35mgSodium: 552mgPotassium: 535mgFiber: 4gSugar: 3gVitamin A: 170IUVitamin C: 4mgCalcium: 43mgIron: 3mg
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