Filipino Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. 
Serving Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Nilagang Baka
The ultimate rainy day comfort! A clear, incredibly savory beef broth heavily perfumed with whole peppercorns. It features melt-in-your-mouth beef chunks, tender potatoes, and sweet saba plantains that balance the salty richness.
Contains common allergens
In the app, Listahan checks these against your household automatically.
Good to know
- One-pot
Matched from this dish's own ingredients and timing. Browse more: one-pot dinners
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.
Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Listahan Family Score™
68/100
Works for many families
Score reflects how well this recipe fits a typical busy household. In the app, your Family Score is personalized to your household's allergens, kids, and pantry.
Nutrition
per serving705
Calories
52 g
Protein
61 g
Carbs
28 g
Fat
Estimated per serving. Actual values depend on the brands and portions you use.
Listahan cooking guide
Chef notes & practical guide
Technique notes, ingredient swaps, serve-alongside ideas, storage guidance, and equipment for this recipe.
Cultural context
Nilagang Baka is a clear, comforting boiled beef soup with potatoes, cabbage, and plantains, the homey cousin of the richer bulalo. Nilaga simply means boiled, and the dish is exactly that: beef simmered slowly until tender in a clean broth. It is everyday family food, gentle and nourishing.
Listahan note
This version simmers the beef low and skims carefully for a clear broth, then adds vegetables by cook time so each keeps its shape.
Technique cues
- Simmer gently and skim for a clear, clean broth.
- Add vegetables in order of toughness so nothing overcooks.
- Season simply with fish sauce and pepper to let the beef shine.
Kitchen flow
- Parallel prep
- Start the beef simmering, then prep vegetables during the long cook.
- Make-ahead
- Make the beef broth ahead; add fresh vegetables when reheating.
- Leftover move
- Reduce leftover broth and serve over rice with the beef.
- Cleanup rhythm
- One pot; chill the broth so fat lifts off easily.
Ingredient brief
Role, handling, and swap guidance for each key ingredient.
Beef chuck or brisket
Main protein
Purpose: These cuts turn meltingly tender over a long simmer.
Handling: Cut into cubes and skim foam after the first boil.
Adaptation: Beef shank adds more richness.
Potatoes
Hearty vegetable
Purpose: Add substance and absorb the savory broth.
Handling: Peel and quarter; add midway so they do not fall apart.
Adaptation: Saba plantains add a sweet counterpoint.
Cabbage
Leafy body
Purpose: Lends soft sweetness and bulk near the end.
Handling: Quarter with the core attached to hold together.
Adaptation: Bok choy or napa cabbage work.
Fish sauce (patis)
Seasoning
Purpose: Rounds the broth with savory salt.
Handling: Season to taste near the end.
Adaptation: Salt works in a pinch.
Technique notes
- Keep the simmer gentle for a clear broth and tender meat.
- Add cabbage last so it stays bright and just-tender.
- Serve with a fish-sauce-and-calamansi dip for the beef.
Ingredient swaps
- Pressure-cooker direction
- Use a pressure cooker to tenderize the beef faster, then add vegetables.
- Seafood-free direction
- Replace the fish sauce with a vegetarian fish-sauce alternative or extra soy sauce and a pinch of dried seaweed for umami to keep the savory depth without any fish or shellfish. This one leans on the beef chuck or brisket.
- Heartier direction
- Use beef shank for a richer, more bulalo-like broth.
Serve alongside
- Steamed white rice
- Fish sauce with calamansi and chili
- Sauteed greens
- Fried fish
- Cold water
- Iced tea
- Calamansi juice
Serving suggestions only — check pairings for your household's allergens.
Storage & reheating
- Refrigerate broth and beef up to 3 days; store vegetables separately.
- Reheat gently and add fresh vegetables as needed.
- Freeze the broth and beef up to 2 months.
Equipment
- Large soup pot
- Skimmer
- Ladle
- Cutting board
Make this household-aware
Listahan Pro checks this recipe against your household's allergens, finds pantry-aware swaps, builds the shopping list, and helps you plan the week around it.
Plan it in Listahan
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