Nilagang Baka (Beef Shank Soup)

It’s now 7o’clock. My brother and his family will be here any minute. The beef shanks in the nilaga are now fork-tender. The potatoes and cabbage already added in. The broth has been nicely seasoned with salt and pepper. Ohh, perfect for one chilly fall night!

Makes 8 Servings

3 lbs boneless beef shanks, serving cubes
1 lb beef tendon, serving cubes
3 medium potatoes, peeled and quartered
1/2 medium cabbage head, sliced to eighth
1 white or brown onion, peeled and quartered
1 cup green beans, ends trimmed and cut into halves
water
salt and pepper to taste

Wash shanks and tendons. Place in a deep stock pot and add enough water to cover. Add onions.
Simmer until tender, regularly skimming scum that accumulates on top.

Add potatoes and continue to simmer until cooked. Add cabbage and green beans. Continue to cook until vegetables are tender, yet crisp.

Season with salt and pepper. Serve hot with steamed white rice.

TIP:
I’ve cooked this recipe before with cubed carrots, corn on the cob and broccoli for a quick way to add veggies to my daughter’s diet.

 

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