Nilagang Baka
Classic Filipino Clear Beef Soup
About This Recipe
Nilagang Baka, meaning "boiled beef" in Tagalog, is one of the simplest yet most comforting Filipino soups. Unlike the rich, fatty broth of bulalo, nilaga features a clean, clear broth that highlights the natural sweetness of beef and vegetables. It's the kind of dish that every Filipino family has their own version of, passed down through generations.
The beauty of nilaga lies in its simplicity - just quality beef, fresh vegetables, and a few aromatics simmered until everything is perfectly tender. It's often made when someone in the family is feeling under the weather or when you simply want something warm and nourishing.
Ingredients
- 2 lbs beef shank or brisket, cut into chunks
- 10 cups water
- 1 medium onion, quartered
- 4 cloves garlic, crushed
- 2 medium potatoes, quartered
- 1 medium cabbage, quartered
- 2 bunches pechay or bok choy
- 2 corn on the cob, cut into pieces
- 1 bundle string beans (sitaw), cut into 3" pieces
- 1 tbsp whole peppercorns
- 3 tbsp fish sauce (patis)
- Salt to taste
Instructions
- 1
Blanch the Beef (Optional)
For a clearer broth, blanch beef in boiling water for 5 minutes, then drain and rinse. This removes impurities and blood.
- 2
Start the Broth
In a large pot, combine beef, water, onion, garlic, and peppercorns. Bring to a boil over high heat, then reduce to medium-low. Skim off any scum that rises.
- 3
Simmer Until Tender
Cover and simmer for 2-2.5 hours until beef is fork-tender. The broth should be clear and flavorful. Season with fish sauce.
- 4
Add Root Vegetables
Add potatoes and corn. Cook for 15 minutes until potatoes are almost tender.
- 5
Add Leafy Vegetables
Add cabbage and string beans, cook for 5 minutes. Add pechay in the last minute. Season with salt to taste. Serve hot with fish sauce and calamansi on the side.
Tips & Variations
Meat Choice
Use a mix of cuts - brisket for flavor, shank for tender meat, or short ribs for richness.
Saba Bananas
Add plantain bananas (saba) for natural sweetness. This is traditional in some regions.
Pork Version
Make Nilagang Baboy using pork belly and pork ribs for an equally delicious variation.