Nilagang Baka

Nilagang Baka from Pinay In Texas Cooking Corner


  • 2 lbs beef (brisket, shank or short ribs), cut into serving pieces
  • 1 medium sized onion, quartered
  • 6 cloves garlic, crushed
  • 3 bundles pechay (bok choi), washed and trimmed
  • 3 stalks green onion, cut into 2 ½ inch length
  • 8-10 pcs string beans or 12-15 pcs green beans, cut into 2 ½ inch length
  • 2 pcs. corn on the cob, each cut into 3
  • 2 potatoes, quartered
  • ¼  tsp peppercorns
  • 2 Tbsp fish sauce
  • Salt


1. Place beef in a big pot. Add enough water to cover the meat and bring to a boil over medium low heat until scum appears on the surface. Remove all the scum or brown bubbles that will form on top of the soup.

2. Add garlic, onion, peppercorns & beef cube. Cover and simmer until beef is tender, approximately 1½  hours.  Test for tenderness. Remember that tenderness varies depending on the cut of beef you’re using. Add more water if necessary, i.e., if they have to be cooked much longer.

3. Add corn cobs. When almost done (approx. 10 minutes), add potatoes. Simmer for 5 mins or until potatoes are half cooked.

4. Add string or green beans and fish sauce. Simmer until green beans are almost cooked, that's about 5 minutes.

5. Add pechay and green onions. Add salt if needed. Simmer for 3 more minutes.

6. Serve hot!

Note: Other vegetables that you can add to your nilaga are cabbage, napa cabbage, & Taiwan bok choy. Some add carrots, & plantain/saba bananas, but I don’t. I love carrots & saba but they tend to overpower the taste of the beef taking away the supposed to be  beefy flavor of your nilaga.