Beef Nilaga
A traditional Filipino beef soup featuring tender shank cooked slow in a light savory broth with potatoes, corn, and cabbage.
Ingredients
- 2 lbs beef shank, cut in chunks
- 8 cups water
- 1 yellow onion, quartered
- 1 tsp whole black peppercorns
- 2 tbsp fish sauce
- 2 sweet corn cobs, cut in half
- 2 Russet potatoes, halved
- 1/2 head napa cabbage, chopped
- 4 green onions, chopped
Instructions
-
1
In a large stockpot, combine 2 lbs cut in chunks beef shank and 8 cups water. Bring to a boil over high heat, then skim off any foam rising to the surface.
-
2
Add 1 quartered yellow onion, 1 tsp whole black peppercorns, and 2 tbsp fish sauce. Reduce heat to low, cover, and simmer for 60 to 75 minutes until tender and internal temperature reaches 160°F.
-
3
Add 2 cut in half sweet corn cobs and 2 halved Russet potatoes. Simmer covered for 15 minutes until potatoes are fork-tender.
-
4
Stir in 1/2 head chopped napa cabbage and 4 chopped green onions. Cook for 2 to 3 minutes until cabbage greens are wilted, then serve hot.