Description
Nilagang Baka is a traditional Filipino beef stew made with tender beef shanks, marrow bones, and hearty vegetables like potatoes, cabbage, and green beans, simmered in a clear, flavorful broth.
Ingredients
- 2 pounds beef shank, cut into 2-inch pieces
- 1 pound beef marrow bones
- 8 cups water
- 1 large yellow onion, quartered
- 1 tablespoon black peppercorns
- 2 tablespoons fish sauce, plus more to taste
- 2 medium Yukon gold potatoes, peeled and quartered
- 2 ears of corn, each cut into 3 pieces
- 8 ounces green beans, trimmed
- 1 small head of green cabbage, cut into wedges
- Salt, to taste
- Fish sauce or calamansi (optional, for serving)
Instructions
- In a large pot over medium-high heat, combine beef shank, marrow bones, and water. Bring to a boil and skim off scum that rises to the surface.
- Add the onion, peppercorns, and fish sauce. Reduce heat to low, cover, and simmer for 1.5 to 2 hours, or until the beef is tender.
- Add potatoes and corn. Simmer for about 10 minutes or until nearly tender.
- Add green beans and cabbage. Simmer for another 5–7 minutes until vegetables are cooked but not mushy.
- Season with salt and additional fish sauce to taste.
- Serve hot with rice and optional fish sauce or calamansi on the side.
Notes
- Skimming the scum off the broth helps keep it clear and clean-tasting.
- You can substitute other vegetables like plantains or carrots if desired.
- Marrow bones add depth to the broth but can be omitted if unavailable.
- Prep Time: 15 minutes
- Cook Time: 2 hours
- Category: Main Course
- Method: Boiling
- Cuisine: Filipino
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 900mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 95mg
