Name: Filipino Beef Nilaga
Prep time: 30 min
Cook time: 150 min
Total time: 180 min
Yield: Serves 6-8
Ingredients: 2 lbs beef shanks or beef brisket, cut into large chunks; 1 lb beef marrow bones (optional, for richer flavor); 2 tablespoons vegetable oil; 1 large onion, quartered; 6 cloves garlic, crushed; 2 tablespoons fish sauce (patis); 1 tablespoon whole black peppercorns; 2 large potatoes, quartered; 2 medium carrots, cut into large chunks; 1 small cabbage, cut into wedges; 2 corn cobs, cut into 2-inch pieces; 1 bunch bok choy or pechay, ends trimmed; Salt to taste; 8 cups water

Instructions

Prepare the beef

Rinse beef shanks and bones under cold water. In a large pot, bring water to a boil and blanch the beef for 5 minutes. Drain and rinse the beef to remove impurities. This ensures a clearer broth.
Start the broth

In a large pot, heat oil over medium heat. Sauté the onions and garlic until fragrant, about 2-3 minutes. Add the blanched beef and bones, then pour in 8 cups of water. Bring to a boil.
Simmer the meat

Once boiling, reduce heat to low. Add fish sauce and whole peppercorns. Cover and simmer for about 1.5-2 hours or until the beef is tender, skimming off any foam that rises to the surface.
Add hearty vegetables

When the beef is nearly tender, add potatoes, carrots, and corn. Continue to simmer for 15 minutes or until vegetables start to soften.
Finish with leafy vegetables

Add the cabbage wedges and cook for another 5-7 minutes. In the last 2 minutes of cooking, add the bok choy or pechay. Season with additional salt or fish sauce to taste.
Serve hot

Ladle the soup into bowls, ensuring each serving has a good portion of meat, vegetables, and clear broth. Serve immediately with steamed rice and fish sauce with calamansi or lemon on the side as condiments.

Filipino Beef Nilaga

Ingredients

Instructions

Nutritional Information