Beef Nilaga or Nilagang Baka is a slow-cooked Filipino beef soup. It's perfect for a rainy cold day!
3lbs – 4lbs Beef Shanks with Bone
1 White/yellow onion, chopped
4 corn on the cob. Cut in halves
1 Cabbage, cut into wedges
5-6 carrots, chopped crosswise with length of about 2 inches
4-5 medium sized potatoes, cubed
2 tbsp crushed peppercorn
Salt to taste
2 beef bouillon cubes
3 tablespoon fish sauce (optional)
Place the shanks with bone in a large pot with enough water to cover. Bring to a boil over medium heat, and boil for 3-5 minutes. Drain; discard the cooking water (the meat will not be fully cooked). Do this multiple times until the water looks clean. I did it 3 times. Basically, this process is a way to clean the meat and take out the fat.
Drain one last time and add water (until it hits the surface of the meat), peppercorn, onion, leeks and bouillon cubes.
Cook the meat for 1 – 1.5 hours hour on low. Make sure the heat is on low. It might take a while but it will be worth it.
Skim any remaining fat floating on the surface(if any). Stir in the carrots, celery, corn and potatoes; cover, and simmer until potatoes are tender, about 30 minutes. Season with salt and patis (if needed). Add cabbage and cook an additional 5 minutes.
Serve over white rice. Use fish sauce on the side.