Filipino

Nilagang Baka

Name: Nilagang Baka
Total time: 120 min
Yield: 5 servings
Cuisine: Filipino
Ingredients: 2 lbs beef chuck or brisket, cut into 2-inch cubes; 4 medium potatoes, peeled and quartered; 1 small head of cabbage, quartered with core intact; 3 ripe saba plantains, sliced diagonally; 1 large onion, quartered; 1 tbsp whole black peppercorns; 2 tbsp fish sauce (patis); 8-10 cups water

A simple, comforting beef and vegetable soup.

120 minutes

Serves 5

Lunch/Dinner

Contains common allergens

Fish Seafood

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Instructions

5 steps

1
Boil and Skim: Place the beef chunks in a large heavy-bottomed pot and cover with the water. Bring to a rolling boil over high heat. Using a slotted spoon, meticulously skim off the brown scum that rises to the surface to ensure a clear broth.

2
Simmer the Beef: Once clear, add the quartered onions and whole black peppercorns. Lower the heat to a gentle simmer, cover the pot, and cook for 1.5 to 2 hours until the beef is very tender.
3
Season and Cook Starchy Veggies: Season the broth with fish sauce. Add the quartered potatoes and the sliced saba plantains. Simmer for about 10-15 minutes until a fork pierces the potatoes easily. The sweetness of the plantains will balance the savory broth.
4
Add Cabbage: Turn off the heat. Add the quartered cabbage on top of the broth, cover the pot tightly, and let it sit for 5 minutes. The residual heat will perfectly steam the cabbage so it remains slightly crisp.
5
Serve: Ladle the hot soup into bowls and serve with a side of fish sauce and calamansi for dipping the meat.

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