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.
- Difficulty: Easy
- Preparation: 5 min
- Cook: 40 min
- Clean up: min
- Steps: 2 steps
- 9 Ingredients
- Difficulty: Easy
- Steps: 2 steps
- 9 Ingredients
- Preparation: 5 min
- Cook: 40 min
- Clean up: 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.
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.
Plate and Serve!
Transfer chunks of beef and vegetables into serving bowl. Ladle over soup and serve hot.
