It is the height of summer here in California with temperatures close to 90 degrees most days but that hasn’t stop me from enjoying nilagang baka on a regular basis. I love that this one-pot meal requires more waiting than effort and that while I go about with other things, it quietly simmers on the stove. But however simple it may be, there is one thing that separates good nilaga from great and that is the quality of the broth. It is, after all, the heart of any soup. To ensure a clean and clear stock, tend the pot closely at the initial minutes it is brought to a boil and religiously skim scum that would otherwise cloud the stock. After the broth is cleared of impurities and heat is lowered, make sure it rises to no more than a simmer. For a gelatinous and more robust broth, use meat high in connective tissues such as beef shanks and tendons. True, their extended cooking time may take a toil on patience but then, good things do come to those who wait.
- 1 pound beef shanks, cut into serving parts
- 1 pound beef tendons
- water
- 1 small onion, peeled and quartered
- 8 to 10 pepper corns
- 1 tablespoon fish sauce
- 2 medium potatoes, peeled and quartered
- 1 small cabbage, cut into wedges
- 8 to 10 green beans, ends trimmed
- salt to taste
- green onions, optional
- In a pot, combine beef shanks, beef tendon and enough water to cover. Over medium heat, bring to a boil, skimming scum as it rises to top.
- Once broth clears of scum, add onions, pepper corns and fish sauce. Lower heat, cover and cook at no more than a simmer for about 2 to 2-1/2 hours or until shanks are fork-tender and tendons are soft. Add more water as needed during cooking to maintain about 6 cups.
- Add potatoes and cook for about 5 minutes. Add green beans and cabbage and cook for another 3 to 5 minutes or until vegetables are tender yet crisp. Season with salt to taste. Garnish with chopped green onions, if desired, and serve hot.
Hello po! Okay lang po ba kung i-substitute ko ang chuck eye steak for this? Dapat po kasi steak gagawin ko eh kaso naisipan ko na gusto ko na lang po ng may sabaw at nilaga agad pumasok sa isipan ko. Hehe
You can use it if that’s all you have although I don’t use it for soups/stews because it’s too lean and dry.
Hello, is it ok to substitute the beef tendon to beef tenderloin?
Hello Clark
Unfortunately, beef tendon and tenderloin are very different parts. While tenderloin is the tender meat part, the tendon is a very tough, fibrous collagen that takes hours to cook. Here is a link so you’ll know what to look for http://www.seriouseats.com/recipes/2010/02/the-nasty-bits-beef-tendon-offal-recipe.html. If you don’t have access to it, just omit. It’s not really a standard ingredient in nilaga, I just like to add it because it adds a depth of flavor and I like its texture when it’s cooked until very tender.
Salamat po sa mga recipe!
You’re welcome, Michelle. Salamat rin sa pagsupport nang Kawaling Pinoy 🙂
To date I still do my nilaga the way you cook yours! Thank you again for sharing 😀
Thank you, Ray 🙂
I was just treated to nilaga for the first time by some filipino friends I made at work. Simple and delicious, I want to return the favor for them sometime and this seems perfect. Now if I can only learn tagalog. Salamat!
I’m going to try this for the first time..
Your recipes are amazing. I follow the proportions and the cooking time you give and everything ALWAYS turn out perfect! Thanks! Happy cooking!
Hi Lalaine, firstly, I’d like to let you know that your food blog is so much enjoyable to read. Thank you for sharing..
One question about this recipe, is it the same method and ingredients with bulalo?
Hello Mary Jo
Yes, bulalo and nilagang baka share the same method of cooking but bulalo uses bone-in beef shanks, pechay and corn. Both are delicious 🙂
Ang sarap sarap po ng mga niluluto ninyo.sabi nga nila basta kapampangan masarap magluto.thank you po for sharing.
Salamat, Hilda 🙂
aaaaahhhh…the flavors of home! <3
Yep, this is classic comfort food rom home 🙂