Nilagang Baka: Boiled Beef and Vegetable Soup
Nilaga is the simplest Filipino beef soup: beef simmered with potatoes, corn and cabbage in a clear, peppery broth. It is clean, savory and comforting.
About Nilagang Baka
Nilaga is the simplest Filipino beef soup: beef simmered with potatoes, corn and cabbage in a clear, peppery broth. It is comforting, light and easy, and a common home meal in all parts of the Philippines. The name comes from laga, to boil.
Nilagang baka is the Filipino answer to a boiled beef dinner. The beef is simmered with whole peppercorns and an onion until tender, and vegetables are added in stages. The broth is clear and comforting, seasoned with fish sauce at the table.
Ingredient notes
- Beef shank or short ribs: give the broth body.
- Whole peppercorns: add gentle warmth.
- Potatoes and corn: sweet, starchy vegetables.
- Cabbage: added at the end for freshness.
Tips for the best Nilagang Baka
- Skim the scum. For a clear broth.
- Add vegetables in order. Firm first.
- Season at the end. Fish sauce.
What to serve with Nilagang Baka
Serve with steamed rice and fish sauce with calamansi.
Variations and substitutions
- Pork nilaga: use pork ribs.
- Add saba: for sweetness.
- Pressure cooker: 45 minutes.
Storing and reheating
Refrigerate for up to 3 days without the cabbage. Reheat gently.
Frequently asked questions
What is the difference between nilaga and bulalo?
Bulalo uses bone marrow shank.
How do I keep the broth clear?
Blanch the beef first and skim often.
Can I make nilaga in a pressure cooker?
Yes, cook the beef for 45 minutes before adding vegetables.
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