Nilagang Baka - beef soup with vegetables

Ingredients

• 900 gbeef shank
• 450 gbeef ribs
• 1,750 mlwater
• 1onion
• 1 tsppeppercorns
• 2 tbspfish sauce
• 3sweetcorn cobs
• 2potatoes
• 1 smallgreen or white cabbage
• 12green beans
• 1 tspsalt
• 1 clovegarlic

Instructions

1. 1

   Prepare the vegetables

   Peel the potatoes and cut them into wedges. Clean the sweetcorn and cut the cobs into pieces. Cut the cabbage and onion into wedges, then crush the garlic.

2. 2

   Simmer the beef

   Bring the water and meat to the boil in a pan, skimming off the foam. Add the onion, peppercorns, garlic and fish sauce. Cover and cook over low heat for 2 1/2 hours, until the meat is tender.

3. 3

   Add the vegetables

   Add the sweetcorn and cook for 6 minutes. Add the potatoes and cook for 5 minutes, then add the green beans and cabbage and cook for 4 minutes. Stir in the salt and serve.

What is nilagang baka?

Nilagang baka is a Filipino boiled beef soup, traditionally built around beef simmered in water with vegetables. Its name refers to boiled beef, and the result is a clear, savoury broth rather than a thick stew.

This version uses both shank and ribs for a mix of meaty pieces and a rich-tasting broth. Sweetcorn, potatoes, cabbage and green beans make it a substantial one-pot meal.

Nutrition and macros by portion

The nutrition label shows one serving as written: 1750 calories, 0g protein, 0g carbs, 0g fat.

The potatoes and sweetcorn contribute most of the carbohydrates, while the beef supplies the protein and much of the fat. Fish sauce and salt are the main sources of sodium. For a more balanced plate, serve a moderate bowl with extra cabbage or green beans if available.

Choosing the beef

Shank: this cut benefits from a long, gentle simmer, which gives it time to become tender. Keep the heat low once the pot reaches a boil.

Ribs: these add another cut of beef to the soup and simmer alongside the shank. Skim the surface after bringing the meat and water to the boil.

Build a clear broth

Skimming: remove the foam that rises as the meat first boils. This helps keep the broth looking clearer.

Seasoning: the onion, peppercorns, garlic and fish sauce go in before the long simmer, so their flavours have time to infuse the liquid. The salt is stirred in at the end.

Add vegetables in stages

Sweetcorn first: give it 6 minutes before adding the potatoes. Cutting the cobs into pieces makes them easier to serve and eat.

Potatoes next: cook them for 5 minutes before adding the green beans and cabbage. Those last vegetables need just 4 minutes in the stated method, helping them keep their shape.

Check the texture

Beef: after 2 1/2 hours of covered, low simmering, check that the meat is tender before moving on to the vegetables. If it is not tender yet, continue simmering until it is.

Vegetables: follow the separate cooking times and check that the potatoes are tender and the cabbage and beans are cooked to your liking before serving.

Serving the soup

Serve the beef, vegetables and broth together in bowls so each portion has a mix of the components. The recipe does not specify an accompaniment, but plain rice can be served alongside if you want a more filling meal.

Taste the broth after stirring in the salt, bearing in mind that the fish sauce is already part of the seasoning.

Recipe notes & tips

• Keep the pot at a gentle simmer rather than a vigorous boil during the long beef-cooking stage.
• Skim the foam soon after the water and meat come to the boil.
• Cut the vegetables into pieces of similar size so they cook more evenly.
• Add each vegetable at its specified stage to avoid overcooking the quicker-cooking greens.
• Taste the broth before serving and adjust the salt cautiously.

Variations

• More greens: add extra cabbage or green beans while keeping the stated cooking sequence.
• Different potato cut: cut the potatoes into smaller pieces, then check them early for tenderness.
• Broth seasoning: adjust the fish sauce to taste, remembering that it adds saltiness.
• Extra pepper: add more peppercorns for a more pronounced pepper flavour.
• Rice on the side: serve with plain cooked rice for a more substantial meal.

Common mistakes to avoid

• Boiling too hard: a rolling boil can make the broth cloudy; lower the heat after bringing it to the boil.
• Skipping the skimming: foam can remain in the broth; skim it off before adding the seasonings.
• Adding every vegetable at once: they need different cooking times; add them in the order given.
• Overcooking the greens: cabbage and beans need only 4 minutes in the method; add them near the end.
• Stopping before the beef is tender: continue the low simmer until the meat is tender before adding the vegetables.

How to store

Refrigerate leftovers promptly in a covered container and use within 3 days. Reheat the soup until piping hot throughout, taking care not to cook the vegetables for much longer than needed.

Frequently asked questions