There’s something about Nilagang Baka that feels like coming home. It’s the kind of dish that doesn’t need a special occasion — you just find yourself making it on a quiet afternoon, letting the pot simmer away while the rich beef aroma fills the kitchen. Growing up, this soup was a regular at our table, whether it was pouring rain outside or blazing hot. It might sound strange to sip hot soup in the middle of summer, but for us, that warm, hearty broth is somehow just as refreshing as it is comforting.
Why You’ll Love This Recipe
- Comfort in a Bowl – This is the definition of soul-warming food, perfect for lazy weekends or when you just need something soothing.
- Everyday Ingredients – Uses affordable beef cuts and common vegetables, but still feels special.
- Naturally Healthy – Packed with vegetables and a clean-tasting broth, it’s as nourishing as it is tasty.
- Flexible and Forgiving – Works with different beef cuts and whatever vegetables you have on hand.
I like to pair it with a little saucer of fish sauce mixed with chili flakes for dipping the meat. That salty, spicy kick cuts through the richness beautifully. Sometimes I make it for Sunday lunch and we end up lingering at the table much longer than planned, chatting and ladling more soup into our bowls.
Ingredients & Notes
- Beef Shank – My top pick for this soup. It has just the right mix of meat, bone, and marrow for a deep-flavored broth.
- Other Beef Cuts – Brisket, chuck, round, or even beef short ribs work well. The bones and collagen in these cuts give the broth body and richness.
- Vegetables – Potatoes, green beans, and cabbage are the classics. You can also add corn, bok choy, or pechay if you like.
- Seasoning – Salt and pepper for the base; fish sauce for serving.
Tip: Avoid using tender cuts like steak or tenderloin for boiling — they turn tough and chewy when simmered for long periods.
My Best Tips for Flavorful Nilagang Baka
- Start with a Cold Pot – Add the beef to cold water and slowly bring it to a simmer. This helps extract more flavor and keeps the broth clear.
- Skim the Scum – As the broth starts heating up, you’ll see some foam rise to the top. Skim it off for a cleaner taste and appearance.
- Low and Slow – Let the beef simmer gently until fork tender. Rushing will only give you tough meat.
- Layer Your Vegetables – Add the potatoes first so they cook through, then the beans, and cabbage last so it stays a bit crisp.
- Serve Hot with Rice – For the full experience, make a dipping sauce with fish sauce and chili.
How I Make It
- Place beef in a large pot and cover with cold water.
- Slowly bring to a simmer and skim off any foam.
- Add salt and pepper, then cover and simmer until the meat is tender.
- Add potatoes and cook until almost soft.
- Stir in green beans and cook for a few minutes.
- Add cabbage just before turning off the heat.
- Serve hot with steamed rice and dipping sauce.
Serving & Storage
- Serving – Always serve it piping hot with a side of rice. Fish sauce with chili is my go-to dip.
- Storage – Keeps well in the fridge for 2–3 days. Reheat gently to avoid overcooking the vegetables. You can also freeze the broth with the meat, then add fresh vegetables when reheating.
Nilagang Baka (Filipino Beef Soup with Vegetables)
Comfort in a bowl — that’s the best way to describe nilagang baka. This traditional Filipino soup simmers beef shank until it’s fall-apart tender, with potatoes, green beans, and cabbage soaking up all that savory goodness. Perfect for chilly days or when you just need a taste of home.
Ingredients
- 1 1/2 lbs beef shank
- 6 cups water
- 1 large onion, quartered
- 10 whole peppercorns
- 1–2 small potatoes, peeled and quartered
- 1 ear corn on the cob, cut into 4 pieces (optional)
- 10 green beans, trimmed
- Salt, to taste
- 1 tablespoon fish sauce
- 2 stalks spring onions, cut into 1-inch pieces
- 1/2 small cabbage, quartered
Instructions
- Place the beef shank in a large pot with water, onion, and peppercorns. Bring to a boil over high heat, then cover and reduce to a gentle simmer. Cook until the meat is tender, about 30–60 minutes. Cut the beef into serving portions if desired.
- Add potatoes, corn (if using), and green beans. Season with salt and fish sauce. Cover and cook until the potatoes are fork-tender, about 10 minutes.
- Stir in spring onions and cabbage. Turn off the heat, cover, and let the vegetables finish cooking in the residual steam for 2–3 minutes.
- Serve piping hot, with a little extra fish sauce on the side for dipping.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 892Total Fat: 13gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 133mgSodium: 721mgCarbohydrates: 125gFiber: 22gSugar: 20gProtein: 76g
Asianplated.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Final Thoughts
Nilagang Baka is one of those dishes that proves comfort food doesn’t need to be complicated. It’s humble, nourishing, and has a way of bringing everyone to the table. Whether you make it on a rainy day or in the heat of summer, it’s a taste of home that’s always welcome. The slow simmer, the tender beef, and the simple vegetables all come together to create a soup that’s as satisfying as it is familiar.
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