Nilagang Baka
Nilagang Baka is the ultimate comfort food! Loaded with fork-tender beef shanks, tendon, and vegetables, this Filipino-style boiled soup is hearty and tasty.
- Prep time
- 10 min
- Cook time
- 2 hr 30 min
- Yield
- 6 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 2 pounds beef shanks, bone-in
- 1 pound beef tendons
- 8 cups water
- 1 large onion, peeled and quartered
- 1 teaspoon peppercorns
- 2 tablespoons fish sauce
- 3 corn, husked and cut into halves
- 2 medium potatoes, peeled and quartered
- 1 small cabbage, cut into wedges
- 12 green beans, ends trimmed
- salt to taste
- green onions, optional
Instructions
- 1
In a pot, combine beef shanks, beef tendon, and water. Over medium heat, bring to a boil, skimming scum that floats on top.
- 2
When clear of froth, add onions, peppercorns, and fish sauce.
- 3
Lower heat, cover and cook at no more than a simmer for about 2 to 2 1/2 hours or until shanks are tender and tendons are soft. Add more water as needed during cooking to maintain about 6 to 7 cups.
- 4
Add corn and cook for about 5 to 7 minutes.
- 5
Add potatoes and cook for about 5 minutes or until almost tender.
- 6
Add green beans and cabbage and cook for another 2 to 4 minutes or until vegetables are tender yet crisp.
- 7
Season with salt to taste. Ladle into serving bowls and garnish with chopped green onions, if desired. Serve hot.