Nilaga (Nilagang baka)
Overview
Nilaga is a simple Filipino boiled meat soup, most often made with beef. Beef shank or brisket is simmered with onion and whole peppercorns until tender, and the clear broth is seasoned with fish sauce. Chunks of potato, corn on the cob, cabbage wedges, bok choy and sometimes saba bananas or green beans are added near the end. The result is a light but hearty soup that is eaten with steamed rice and fish sauce for dipping. Fish sauce is usually served on the side.
History
Nilaga means boiled in Tagalog, and it is one of the most basic dishes of Filipino home cooking. It is often made on rainy days and is considered a comfort food across the country. Pork nilaga is just as common, and it is closely related to bulalo, which uses beef marrow bones. It is a common family meal in Filipino homes.
Main ingredients
Beef shank or brisket, potatoes, cabbage, bok choy, corn on the cob, peppercorns. The soup is built on clear beef broth and is usually served hot. Diet: contains meat; usually gluten-free.
Explore: Beef soups · Potato soups · Cabbage soups · Corn soups · More soups from Philippines
Recipe outline serves 4 · ~135 min
Ingredients
- 1 kg beef shank or brisket
- 1 onion, 1 tsp whole peppercorns
- 3 potatoes, 2 corn cobs, in pieces
- 1/2 cabbage, 2 bok choy
- 2 tbsp fish sauce
- 2.5 l water
Allergens: Contains: Fish. Based on the typical recipe. Recipes and products vary; always check labels if you have an allergy.
Method
- Simmer the beef with the onion and peppercorns for 1.5 hours, skimming often.
- Add the corn and potatoes and cook for 15 minutes.
- Add the cabbage and bok choy and cook for 5 minutes.
- Season with fish sauce and serve with rice.
Sources
Description, history and recipe written by SoupWiki and checked against the sources above. Calories and times are rough estimates.
