Cocido-style Nilaga

filipino-style beef soup in a bowl with a plate of steamed rice in the backbround.

3.29 from 7 votes

Cocido-style Nilaga is a hearty and tasty soup made with beef shanks, smoked sausage, and vegetables. It's easy to make and perfect for cold weather!

Prep Time15

Cook Time2 45

Total Time3

Course: Main Course

Cuisine: Asian

Servings: servings

Calories: 607kcal

Author: Lalaine Manalo

Ingredients

2 pounds boneless beef shanks cut into serving pieces
8 cups water
1 onion peeled and quartered
1 tablespoon oil
3 saba bananas peeled and cut into thirds
2 chorizo de bilbao cut into 1-inch thick
2 large potatoes peeled and quartered
1 cup garbanzo beans
1 bunch pechay ends trimmed and leaves separated
salt and pepper to taste

US Customary - Metric

Instructions

In a pot over medium heat, combine beef and water. Bring to a boil, skimming scum floats on top.
When the broth has cleared, add onions. Lower heat, cover, and simmer for about 2 to 2 ½ hours or until beef is fork-tender. Add more water in ½ cup increments as needed to maintain about 7 to 8 cups liquid.
In a pan over medium heat, heat oil. Add bananas and fry, turning once or twice, until lightly browned. Remove from pan and drain on paper towels. Set aside.
Add Chorizo de Bilbao, potatoes. saba bananas, and garbanzo beans to the pot. Continue cooking until vegetables are tender.
Add pechay and cook for 1 to 2 minutes until tender-crisp.
Season with salt and pepper to taste. Serve hot.

Notes

For an ultra-clear broth, blanch the beef first. In a large pot, place the meat and enough water to cover. Let it boil for about 8 to 10 minutes, then drain the water and rinse the meat and the pot well. Return the rinsed beef to the clean pot and add fresh water.

Nutrition