My mom always reminds me of having the essentials in my pantry, and fridge, like garlic, onions, tomatoes, potatoes, celery, carrots and your seasonings. With stocking up on these ingredients, creating your masterpiece soup will be a breeze.
This is one of my favorite Filipino dishes. It’s simple, satisfying and a perfect dinner meal for the entire family.
This hearty soup is called “Nilagang Baka”. Literally translated as “Boiled Beef”. It’s a Filipino beef stew with a variety of veggies mixed in it. My family and I enjoy eating this especially during the cold winter months. I grew up eating this dish with white rice. I remember mixing in the rice, and watching it float in my bowl of soup, while I scoop it with my spoon and aaahhh how satisfying!
Do you ever eat a meal that brings you back to your childhood? I know that white rice is high in carbs but there are just some things I can’t resist. I guess, everything in moderation, right?
So, the key to making this soup pleasurable is the hours put into boiling the beef. The mouthwatering taste of the meat is the perfect combination together with the broth and textured vegetables. Using bone-in beef shanks or beef short ribs is where you get that amazing flavor. As my mother would always say…. the flavor comes from the bones.
My husband and kids aren’t too crazy about the bones, but over the years, I’ve explained where the flavor comes from. I remember them saying…. “Bones in my soup?”….. “I know, I know” I’ll say …
But wait till you taste it!
Nilagang Baka (Boiled Beef with Cabbage and Potatoes)
- 2 lbs Beef Shanks/Osso Bucco
- 3 cloves Garlic minced
- 1 large Red Onion diced
- 4 medium Russet Potatoes peeled and quartered
- 1 medium Cabbage cored and quartered
- 3 Corn cut into halved
- 10 Green Beans trimmed and sliced
- 10 Cups Water
- Fish Sauce
- Salt to taste
- 1 tsp Black Peppercorn whole
- 1 tbsp oil canola or vegetable oil
- 1 stalk Spring Onions Optional
- In a big pot, heat oil and saute onion and garlic. Add beef and fry till brown
- Add water and bring to boil. Remove scum that floats on top.
- Add salt & pepper. Put fire to low and let it simmer for 2-2.5 hours. 30 minutes before cooking, add your halved corns.
- Add your potatoes and let it cook for 5-10 minutes until fork tender. Add some splash of fish sauce.
- Put your green beans and cabbage, cover and let it cook for 5 minutes.
- Transfer to a serving bowl, garnish with spring onions and serve while hot. Enjoy!