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Filipino Beef Broth Soup

Serves 4 to 6 Soup meat, Soups

Filipino Beef Broth Soup

Filipino Beef Broth Soup, or Nilagang Baka, is a staple in Filipino homes, especially during the cooler months when warmth and comfort are sought after. This dish, rooted in simplicity, is often prepared for Sunday family lunches, where the aromas of simmering beef fill the air, inviting everyone to gather at the table. It's a dish that embodies everyday indulgence, with its rich broth enveloping tender beef and vegetables.

The soup is a heartfelt embrace of flavors, where the beef shank's richness mingles with the sweetness of carrots and the subtle sharpness of onions. Seasoned with a generous hand of fine sea salt and black pepper, the broth is both savory and soothing. Each spoonful offers a warm, comforting depth, making it perfect for sharing in the company of loved ones.

Ingredients

  • 600 gbeef shank — cubed
  • 1onion
  • 2carrots
  • 1.8 Lbeef broth
  • 2 tbspoil
  • to tastefine sea salt and black pepper

Method

  1. Begin by preparing your aromatics. Peel and roughly chop 1 onion. In a large, heavy-bottomed pot, heat 2 tablespoons of oil over medium heat. Add the chopped onion and sauté until it becomes translucent and fragrant, about 5 to 7 minutes. Stir occasionally to prevent burning.
  2. Once the onion is softened, add 600 g of beef shank to the pot. Sear the beef on all sides until it develops a rich brown color, which will enhance the flavor of the broth. This should take about 5 minutes per side. Ensure the beef is well-browned before proceeding to the next step.
  3. Pour in 1.8 liters of beef broth, ensuring the beef shank is fully submerged. Increase the heat to high and bring the broth to a gentle boil. Once boiling, reduce the heat to low and cover the pot, allowing it to simmer gently. This slow simmering will tenderize the beef and infuse the broth with deep flavors.
  4. While the beef is simmering, peel and cut 2 carrots into thick rounds. After the beef has been simmering for about 1 hour, add the carrots to the pot. Continue to simmer until the carrots are tender and the beef is fork-tender, which should take an additional 30 to 45 minutes.
  5. Once the beef and carrots have reached the desired tenderness, taste the broth and adjust the seasoning with fine sea salt and black pepper to your liking. Remember, the salt should enhance the natural flavors without overpowering them.
  6. Finish the soup by serving it hot. You may garnish with fresh herbs or a squeeze of citrus if desired, to add a fresh note to the rich broth. Serve the soup in deep bowls, ensuring each serving has a generous portion of beef and carrots, ready to be enjoyed with family and friends.
Cover of Authentic Filipino Cuisine
From the cookbook

Authentic Filipino Cuisine

This recipe is from Authentic Filipino Cuisine by Yassine Sbiti — the Filipino volume in the ComidaTime International Cuisines series.

Available soon on Amazon…

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