Classic Beef Soup with Vegetables

Ingredients

• 1 kg (2.2 lbs) beef shank, cut into chunks 1 kg (2.2 lbs) beef shank, cut into chunks
• 2 liters (8 cups) water 2 liters (8 cups) water
• 1 onion, quartered 1 onion, quartered
• 4 cloves garlic, minced 4 cloves garlic, minced
• 2 tablespoons fish sauce 2 tablespoons fish sauce
• 1 teaspoon whole black peppercorns 1 teaspoon whole black peppercorns
• 2 potatoes, peeled and quartered 2 potatoes, peeled and quartered
• 2 carrots, peeled and cut into chunks 2 carrots, peeled and cut into chunks
• 1 small cabbage, cut into wedges 1 small cabbage, cut into wedges
• Salt, to taste Salt, to taste

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 15g, 6g
• Carbohydrates (total, sugars): 20g, 5g
• Protein: 35g
• Fiber: 5g
• Salt: 2g

Preparation

1. 1.
   In a large pot, bring the water to a boil.
2. 2.
   Add the beef shank, onion, garlic, fish sauce, and black peppercorns to the pot. Reduce the heat to low and simmer for 1.5 to 2 hours, or until the beef is tender.
3. 3.
   Skim off any impurities that rise to the surface of the broth.
4. 4.
   Add the potatoes and carrots to the pot and continue simmering for another 10 minutes.
5. 5.
   Finally, add the cabbage and cook for an additional 5 minutes, or until the vegetables are tender.
6. 6.
   Season with salt to taste.
7. 7.
   Serve hot with steamed rice.

Treat your ingredients with care...

• Beef shank — To ensure tender meat, simmer the beef shank on low heat for a longer period of time. This will allow the connective tissues to break down and result in a more flavorful and tender beef.
• Fish sauce — Use a good quality fish sauce for the best flavor. Adjust the amount according to your taste preference, as some brands may be saltier than others.

Tips & Tricks

• For a richer broth, you can add beef bones or marrow bones to the pot while simmering.
• If you prefer a clearer broth, you can strain the soup before adding the vegetables.
• Feel free to customize the vegetables according to your preference. Other common additions include green beans and corn.
• Leftovers can be stored in the refrigerator for up to 3 days. The flavors tend to develop and intensify over time.
• Serve the soup with a side of patis (Filipino fish sauce) and calamansi (Filipino lime) for an extra burst of flavor.

Serving advice

Serve the Nilagang Baka hot in individual bowls, making sure to include a generous amount of beef, vegetables, and broth in each serving. Accompany it with steamed rice on the side for a complete and satisfying meal.

Presentation advice

Garnish the Nilagang Baka with freshly chopped spring onions or cilantro for a pop of color. Serve it in a traditional Filipino soup tureen or a large ceramic bowl to showcase its comforting and inviting nature.