Modify

Lemongrass and Ginger Nilagang Baka

Created by: Howcan Team

Ingredients

2 lbs beef shank, cut into serving pieces
1 onion, chopped
3 cloves garlic, minced
2 lemongrass stalks, pounded and cut into 3-inch pieces
1 knob ginger, sliced
3-4 pieces corn on the cob, cut into thirds
2 large potatoes, quartered
1 medium cabbage, quartered
8 cups water
Fish sauce or salt, to taste
Ground black pepper, to taste

Instructions

In a large pot, combine 8 cups of water, beef shank, onion, garlic, lemongrass, and ginger. Bring to a boil and then simmer for 1 hour or until the beef is tender.
Add the corn and potatoes. Simmer for another 10-15 minutes or until the vegetables are tender.
Season with fish sauce or salt and ground black pepper to taste.
Add the cabbage and cook for another 3-5 minutes until the cabbage is just wilted.
Remove from heat and serve hot. Enjoy the refreshing twist of lemongrass and ginger in this classic Filipino beef soup!

Nilagang Baka, a Filipino beef soup, has a rich history dating back to the Spanish colonial era. This hearty dish is traditionally made with tender beef, potatoes, cabbage, and peppercorns, simmered to perfection. The addition of lemongrass and ginger adds a refreshing and aromatic twist to the classic recipe, elevating its flavors to new heights. Renowned chefs in the Philippines, such as Margarita Fores and Claude Tayag, have put their own spin on this beloved dish, making it a staple in their restaurants. For the best version of Nilagang Baka with lemongrass and ginger, head to traditional Filipino eateries in Manila or Pampanga. The key to perfecting this dish lies in the quality of the beef and the balance of lemongrass and ginger, infusing the soup with their distinct citrusy and zesty notes. Whether enjoyed in a bustling eatery in Quezon City or prepared at home with a cherished family recipe, Nilagang Baka with lemongrass and ginger is a comforting and soul-warming delight.

105 min

350 calories

Instructions

In a large pot, combine 8 cups of water, beef shank, onion, garlic, lemongrass, and ginger. Bring to a boil and then simmer for 1 hour or until the beef is tender.
Add the corn and potatoes. Simmer for another 10-15 minutes or until the vegetables are tender.
Season with fish sauce or salt and ground black pepper to taste.
Add the cabbage and cook for another 3-5 minutes until the cabbage is just wilted.
Remove from heat and serve hot. Enjoy the refreshing twist of lemongrass and ginger in this classic Filipino beef soup!