Nilagang Baka
User Reviews
4.4
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Prep Time
10 mins
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Cook Time
2 hrs 30 mins
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Total Time
2 hrs 40 mins
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Servings
6 Servings
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Calories
346 kcal
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Course
Main Course, Soup
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Cuisine
Filipino
Nilagang Baka
Description
Nilagang Baka combines bone-in beef shank and tendon cooked at a gentle simmer in water along with large onion quarters, peppercorns, and fish sauce to make a clear yet flavorful broth. The tender meat releases rich flavors while the tendons soften to a gelatinous texture. Corn, potatoes, cabbage, and green beans are added sequentially toward the end so they remain tender but not mushy. The result is a broth-based soup with varying textures from soft meat to crisp vegetables.
The seasoning uses fish sauce and salt for a blend of umami and saltiness without overpowering the mild beef broth. Peppercorns add subtle warmth. The clear broth allows the natural flavors of tender beef and fresh vegetables to shine through.
Nilagang Baka is traditionally served hot, often garnished with chopped green onions. It can be part of a meal with rice and serves well as a satisfying dish during cooler weather or anytime a comforting, light beef soup is desired.
Because beef tendons are difficult to cut when raw, it helps to ask the butcher to slice them beforehand. Alternatively, tendons can be cut after becoming tender during cooking for ease of serving.
Ingredients
- 2 pounds beef shank bone-in
- 1 pound beef tendon
- 8 cups water
- 1 onion large, peeled and quartered
- 1 teaspoon peppercorns
- 2 tablespoons fish sauce
- 3 corn husked and cut into halves
- 2 potato medium, peeled and quartered
- 1 cabbage small, cut into wedges
- 12 green beans ends trimmed
- salt to taste
- green onion optional
Instructions
- In a pot, combine beef shanks, beef tendon, and water. Over medium heat, bring to a boil, skimming scum that floats on top.
- When clear of froth, add onions, peppercorns, and fish sauce.
- Lower heat, cover and cook at no more than a simmer for about 2 to 2 ½ hours or until shanks are tender and tendons are soft. Add more water as needed during cooking to maintain about 6 to 7 cups.
- Add corn and cook for about 5 to 7 minutes.
- Add potatoes and cook for about 5 minutes or until almost tender.
- Add green beans and cabbage and cook for another 2 to 4 minutes or until vegetables are tender yet crisp.
- Season with salt to taste. Ladle into serving bowls and garnish with chopped green onions, if desired. Serve hot.
Notes
- Ask your butcher to pre-cut beef tendons as they are tough to slice raw.
- Once tendons are tender during cooking, remove them to cut into serving pieces before returning to the pot.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Servings
Amount Per Serving
Calories 346 kcal
% Daily Value*
| Calories | 346kcal | 17% |
| Carbohydrates | 21g | 7% |
| Protein | 39g | 78% |
| Fat | 12g | 18% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 88mg | 29% |
| Sodium | 642mg | 27% |
| Potassium | 1230mg | 26% |
| Fiber | 6g | 24% |
| Sugar | 6g | 12% |
| Vitamin A | 235IU | 5% |
| Vitamin C | 66.2mg | 74% |
| Calcium | 137mg | 14% |
| Iron | 7mg | 39% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.4
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