Description
Discover the comforting flavors of Filipino cuisine with this beef nilaga recipe. A classic Filipino boiled beef soup with vegetables, it offers a simple yet hearty and flavorful meal.
Ingredients
- 2 lbs beef shank, bone-in, cut into serving pieces
- 1 large onion, quartered
- 2 cloves garlic, minced
- 8 cups water
- 2 large potatoes, peeled and cut into wedges
- 1 bunch bok choy (pechay) or napa cabbage, cleaned and separated
- 1 large corn on the cob, cut into 4-5 sections
- 1 tablespoon whole black peppercorns
- 2 teaspoons salt, or to taste
- 1 tablespoon fish sauce (optional)
- Green beans (baguio beans), trimmed and cut into 3-inch lengths
Instructions
- Boil Beef: In a large pot, combine beef shank, onion, garlic, and water. Bring to a boil over high heat. Once boiling, skim off any impurities that float to the surface.
- Simmer: Reduce heat to low, cover, and let simmer for 1.5 to 2 hours or until beef is fork-tender. You may need to add more water as the beef cooks to keep it covered.
- Season: Add the whole peppercorns, salt, and fish sauce (if using). Stir to combine.
- Add Vegetables: Increase heat to medium and add the potatoes and corn. Cook for about 10-15 minutes or until both are almost tender.
- Finish Cooking: Add the green beans and bok choy (or napa cabbage). Cook for an additional 3-5 minutes or until vegetables are tender yet crisp.
- Serve: Taste and adjust seasoning if necessary. Serve hot in bowls with steamed rice and a dipping sauce of fish sauce and crushed garlic on the side.
Notes
- Other vegetables, such as plantains (saba) or green plantains, can be added.
- Beef brisket or bone marrow can also be used for this dish.
- Prep Time: 15 minutes
- Cook Time: 2 hours 20 minutes
- Category: Soup
- Method: Boiling
- Cuisine: Filipino
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 4g
- Sodium: 800mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 28g
- Cholesterol: 70mg