The second dish that Kristine taught me how to cook was Nilagang Baka, a simple Filipinio Soup made with beef shanks and cabbage. This dish is typically served with rice. The rice can either be served on the side or in the soup. This recipe can be made in large batches which can frozen. Freeze the soup prior to adding the cabbage then when reheating add fresh cabbage or bok choy.
A simple Filipino beef soup made with beef shanks.
Prep Time 19 minutes
Cook Time 19 minutes
- 2-3 Beef shanks bone in, about 3 pounds
- 1 small onion sliced in quarters)
- 1 tablespoon vegetable oil
- 1-2 Bay leaf
- 1 tablespoon Fish sauce
- 1/2 head of green cabbage or 2-3 heads of baby bokchoy halved
- Salt and Pepper to taste
Salt and pepper the beef shanks.
In a large pot on medium heat oil, add beef shanks to the hot pan and sear meat for 2 minutes on each side or until a crust forms. Set aside.
In the pot that you seared the beef shanks, sauté onion for 2 minutes or until soft. While cooking, season the onion with salt and pepper (about a teaspoon of each)
Place beef back in pot. Add cover beef with water, about 6 cups.
Add bay leaf and fish sauce.
Simmer on low for about an hour.
Remove meat and debone. Cut into large chunks and add back to broth (including the bone).
Add cabbage or baby botchy towards the end. Cook for 10 minutes until greens are soft.
Serve in bowl with rice. Make sure to not serve the bone.
Original recipe credit to Kristine Carlos Lewis.
This recipe is easy to make but here are a few tips for making a successful dish:
- 1. Use beef with a bone. It will make the stock much richer.
- Season as you go. As the soup cooks adjust seasoning based on your taste.
- As the soup cooks, add more water if too much evaporates. You want to keep the meat covered.