Nilagang (Beef Broth Soup) is another home cooked staple dish in every Philippine home. Tender beef that’s slowly simmered with vegetables like potatoes, cabbage, carrots, and saba bananas. This is a hearty, one-pot meal thats perfect for rainy days or family dinners. It’s not a rich and thick type of soup broth. It’s the type of soup base that highlights the natural flavors of the beef and vegetables with simple seasoning that leaves a clean, soothing broth.
This dish is said to have arrived in the Philippines even before the Spanish colonization period. It was said to be introduced by the Austronesians, who Introduced the cooking technique of boiling and adding spices which builds an entire meal. (Source: Panlasang Pinoy)
Ingredients Notes:
- Beef Ribs- The star of the dish. This is also the base that is responsible to
flavor your soup broth. Choose wisely on what Beef you would like. I
personally like getting Beef Shank cut for this because of the bone marow
that has fat which gives you natural collagen. - Fish Sauce- This sauce is already salty. Weigh your option on how much
saltiness you would like in this dish. Don’t forget you also have the option of
putting salt. - Potatoes- Starch for the one pot dish.
- Carrots- Non- starch vegetable but high In fiber and water content.
- Saba Banana- The carbohydrate (and sugar) participant of this one pot dish.
- Baguio Beans- High in fiber and low in calories. Good for your digestive
health. - Cabbage- Your low-calorie, nutrient- dense cruciferous (which means cross-
bearing) vegetable.
Recipe tips:
When you buy your beef, consider buying some beef bones and bone marrow. Beef that has fat marbling, for more broth flavor. Beef bones always add to the flavor of the broth as well. Skimming the foam during boiling helps keep the soup clean-tasting. Add the leafy vegetables near the end of cooking so the nutrients and freshness stays. Over cooking the leafy vegetables kills the nutrients. Saba bananas add natural sweetness that balances the savory broth. For extra richness, use beef shanks or include some bone-in beef cuts.
What to serve with nilagang baka:
- Steamed white rice.
- Fish sauce with calamansi and chili. Fried fish.
- Garlic rice.
- Ensaladang talong (eggplant salad).
- Crispy fried tofu.
- Fried fish on the side
Storage Suggestions:
Refrigeration (Best for 3–4 Days)
- Separate ingredients: Store the beef and broth together but separate the leafy vegetables (like cabbage) into a different container so they do not get soggy.
- Cool quickly: Let the soup cool to room temperature within two hours of cooking.
- Seal tightly: Use airtight glass or food-grade plastic containers to prevent odor from spreading.
Freezing (Best for 2–3 Months)
- Leave out vegetables: Potatoes and leafy greens change texture. They become mushy when thawed. Freeze only the beef and the broth.
- Leave head space in your container: Liquid expands when frozen. Leave about an inch of space at the top of your container or freezer bag.
- Thaw safely: Thaw the soup overnight in the refrigerator or defrost it in themicrowave. Never thaw it on the kitchen counter
Substitutions:
- Beef brisket: Substitute with beef shank, short ribs, or chuck.
- Baguio beans: Green beans or snap peas work well.
- Bok choy: Napa cabbage or pechay can be used instead.
- Fish sauce: Soy sauce or salt may be used if unavailable.
- Saba bananas: Plantains are the closest alternative.
