Ingredients

  • Serves 4-6 people
  • 500 g beef shank

  • 500 g beef tendons

  • 250 g long beans (sliced into 2 inch lengths)

  • 150 g round cabbage (roughly chopped)

  • 2 yellow onions (diced)

  • 2 potatoes (peeled and diced)

  • 4 tbsp fish sauce

  • 1 tbsp black peppercorns

  • 3 L water

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Recipe Courtesy of
Asian Food Network

Nilagang Baka (Filipino Beef Soup)

Massaged with punchy peppercorns and cooked slowly in sweet onions, the blend of beef shank and tendons is full on flavour and grows more tender with each bite. Eat for comfort, as the Filipinos do.
  • Easy
  • 5 min
  • 40 min
  • 10 min
  • 2 steps
  • 9 Ingredients
  • Easy
  • 2 steps
  • 9 Ingredients
  • 5 min
  • 40 min
  • 10 min

Instructions

  1. Boil beef tendons and shank

    • In  a  pot  on  medium heat,  boil  3  L  water.  Once  boiling,  add  beef  tendons  and shanks with 1 tbsp black peppercorns. Let it cook for 45 minutes until tender.
    Boil beef tendons and shank


  2. Cook yellow onions, cabbage, potatoes, long beans and season

    • Once tender, add yellow onions and letitcook for 10 minutes.
    • Add cabbage, potatoes and let it cook for another 10 minutes before adding long beans. Let the long beans cook for 2 to 3 minutes until desired doneness.
    • Season with 4 tbsp fish sauce and mix well. 
    Cook yellow onions, cabbage, potatoes, long beans and season


Plate and Serve!

Transfer chunks of beef and vegetables into serving bowl. Ladle over soup and serve hot.

Plate and Serve!

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Ingredients
  • Serves 4-6 people
  • 500 g beef shank

  • 500 g beef tendons

  • 250 g long beans (sliced into 2 inch lengths)

  • 150 g round cabbage (roughly chopped)

  • 2 yellow onions (diced)

  • 2 potatoes (peeled and diced)

  • 4 tbsp fish sauce

  • 1 tbsp black peppercorns

  • 3 L water

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