Nilagang Baka

Beef is slowly simmered until tender with cabbage, pechay, potato, and onion. It is a comforting clear-broth ulam with a full portion of meat.

Estimated cost: ₱400–₱440

Prep 15 min · Total 105 min · Serves 1

Nutrition per serving: 588 kcal · 42 g protein · 32 g carbs · 32 g fat

Ingredients

• 180g beef brisket or shank meat, cubed
• 100g potato, quartered
• 100g cabbage, cut into wedges
• 50g pechay
• 1/2 small pc onion, quartered
• 3 cups water
• 3/4 tsp salt
• 1/2 tsp whole peppercorns
• 1 tsp fish sauce

Steps

1. Place beef in a pot and cover with water. Bring to a boil over high heat for 5 minutes, then skim off the gray foam from the surface.
2. Lower heat to medium-low and add onion and whole peppercorns. Cover partially and simmer gently for 60 to 75 minutes until the beef can be pierced with a fork.
3. Add more hot water if the broth drops below the meat level; keep the simmer gentle so the broth stays clear.
4. Add potato and simmer for 12 to 15 minutes until the edges are tender but not falling apart.
5. Season with salt and fish sauce, tasting the broth before adding more salt.
6. Add cabbage wedges and cook for 4 minutes until softened but still structured.
7. Add pechay last and cook for 1 minute just until wilted and bright green.
8. Turn off heat and rest for 5 minutes before serving so the broth settles and the beef remains juicy.

Prices are estimates based on Department of Agriculture price monitoring. Nutrition is estimated from ingredient data (USDA FoodData Central, FNRI).