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Beef Nilaga

A traditional Filipino beef soup featuring tender shank cooked slow in a light savory broth with potatoes, corn, and cabbage.

105 minEasyServes 4420 cal/serving

FilipinoSoupStovetopStandardHigh ProteinGluten-FreeNut-FreeDairy-FreeSoy-FreeEgg-FreeShellfish-FreeSesame-FreePork-FreeAlcohol-Free

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. 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. 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. 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. 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.

Questions

How long does Beef Nilaga keep?

Refrigerate it up to four days, or freeze it in portions for up to three months. Reheat gently on the stovetop with a splash of water or stock to loosen it.

Can I halve or double Beef Nilaga?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

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