Nilagang Baka is a Filipino soup dish made with beef that is cooked until the meat is really tender and juicy. Bone marrow usually accompanies the beef to give it that rich beef taste. Vegetables like onions, cabbage, potatoes, and carrots enhance the flavor and provides that much-needed nutrients that they offer.
I like this dish with the traditional “sawsawan” or dipping sauce of patis with calamansi juice.
I remember my mom making it whenever anybody in the family is sick. It really does wonders in getting you up and running quickly. Plus, it’s one of the comfort foods that I crave for in cold rainy days.
It is so easy to prepare. Just gather all the ingredients you need in a pot and boil it for hours. No special equipment, no secret ingredients. It’s beef goodness every time.
Start out by pouring 2 1/2 liters of water into a large pot. Add the beef, onion, peppercorn, and fish sauce. Bring it to a boil.
During boiling, skim off the foam and scum that accumulates on the surface. Those are coagulated blood from the beef and bone marrow.
Cover the pot once it starts boiling, reduce heat to medium and allow the pot to simmer gently for approximately 2 hours or until meat is tender. You can use a fork to check if the meat is fork tender from time to time. Do not let the pot dry out. If the water gets a little low, add more water just enough to submerge the meat while simmering.
Add the potatoes and carrots before the meat achieves the desired texture. This will give them ample time to cook along with the beef. When the beef is tender, add the cabbage and let it simmer for a few minutes.
Season with salt and pepper.
- 2 pounds Beef shank
- 1 pound Beef bones neck/ ribs
- 2 1/2 liters water
- 1 Large onion quartered
- 1 tablespoon whole peppercorns
- 2 tablespoons fish sauce
- 1 medium cabbage quartered
- 2 medium potatoes peeled and cut into chunks
- 2 medium carrots peeled and cut into chunks
- Salt and pepper to taste
- Pour 2 1/2 liters of water into a large pot. Stir in the beef, onion, pepper corn and fish sauce. Bring to a boil. While boiling, skim off the foam and fat that accumulates on the surface.
- Reduce heat to simmer gently and cook covered for approximately 2 hours or until meat is tender. If the water gets a little low, add more water. The meat should be submerged in water while simmering.
- Add the potatoes and carrots 30 minutes before your meat is done. Add the cabbage and cook until barely tender.
- Season with salt and pepper
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