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Nilagang Baka
Created by: Howcan Team
Ingredients
- 2 lbs beef shank, cut into serving pieces
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 medium potatoes, peeled and quartered
- 2 medium carrots, peeled and cut into 2-inch pieces
- 1 small cabbage, quartered
- 8 cups water
- 2 tablespoons fish sauce
- Salt and pepper to taste
Instructions
- In a large pot, combine 8 cups of water, 2 lbs of beef shank, 1 chopped onion, and 3 cloves of minced garlic.
- Bring to a boil, then reduce heat to simmer and cook for 1 hour or until the beef is tender.
- Skim off any scum that rises to the surface.
- Add 2 tablespoons of fish sauce and season with salt and pepper to taste.
- Add the potatoes and carrots, and cook for 10 minutes.
- Add the cabbage and cook for an additional 5 minutes or until the vegetables are tender.
- Taste and adjust seasoning if needed.
- Serve hot and enjoy!
Nilagang Baka, a Filipino beef soup, has a rich history dating back to the Spanish colonial era. The dish's name translates to "boiled beef," reflecting its simple yet flavorful preparation. This hearty soup features tender beef, potatoes, cabbage, and other vegetables, simmered in a savory broth. Renowned Filipino chefs like Margarita Fores and Claude Tayag have put their own spin on this classic dish, elevating its flavors and presentation. In the Philippines, you can find the best Nilagang Baka in traditional eateries known as "carinderias" or at family gatherings where it's a beloved comfort food. The key to a delicious Nilagang Baka lies in the quality of the beef and the slow simmering process, allowing the flavors to meld perfectly. For a unique twist, some chefs add corn on the cob or plantains to enhance the soup's sweetness. Whether enjoyed in a bustling Manila restaurant or a cozy provincial kitchen, Nilagang Baka continues to be a staple in Filipino cuisine, offering warmth and satisfaction in every spoonful.
105 min
6
350 calories
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