RCI-SP.004.0231.001
Nilagang Baka
Nilaga (literally means 'boiled') can be either pork or beef just as long as you use the boney parts
Prep15 min
Cook30 min
Total45 min
Servings4
Difficultyintermediate
Ingredients
- beef cut into 2X2 inch pieces1 1/2 lb
- cubes beef bouillon or beef stock (plain water would suffice)2 unit
- 1 tsp
- 1 small
- medium-sized potatoes cut into quarters3 unit
- head of bok choy (pechay) (optional if not available)1 small
- head of cabbage cut into quarters1 small
- 1 unit
Method
1
Place the beef chunks into a large pot and cover with enough water. Bring to a boil over high heat and skim off any foam or impurities that rise to the surface.
10 minutes
2
Add the chopped onion and whole peppercorns to the pot. Stir briefly to combine the aromatics with the beef and water.
2 minutes
3
Reduce the heat to low, cover the pot, and allow the beef to simmer until it becomes very tender. Continue to skim any foam or fat from the broth during this time.
90 minutes
4
Once the beef is tender, season the broth generously with salt and pepper to taste. Stir well and adjust seasoning as needed.
3 minutes
5
Add any vegetables such as cabbage, potatoes, or pechay to the pot and continue to simmer until they are just cooked through but still tender-crisp.
10 minutes
6
Remove the pot from heat and ladle the soup into serving bowls, ensuring each bowl has a good portion of beef, vegetables, and clear broth.
7
Serve the Nilagang Baka hot alongside steamed white rice and a small dish of fish sauce or patis for additional seasoning at the table.