Ingredients Jump to Instructions ↓

  1. 1 kilogram sliced beef shanks with bone and marrow

  2. 1/2 cup chopped onions

  3. 1/2 cup chopped garlic

  4. 100 grams sliced green beans

  5. 100 grams potatoes sliced into wedges

  6. 150 grams sliced cabbage

  7. 1 teaspoon ground black pepper

  8. 1 teaspoon salt

  9. 3 tablespoon fish sauce

Instructions Jump to Ingredients ↑

  1. In a thick pot, place beef shanks and pour enough water to cover the pieces. Add 1 teaspoon ground black pepper and 1 teaspoon salt. Set stove to lowest setting and let the pot simmer for at least 2 hours. The water should be boiling gently. Cover pot and add more water as needed. Braise beef until the meat and ligaments are tender and fall off the bone. Once beef is tender you may set it aside to skim of excess fat from the broth. This is an optional step. Add fish sauce and additional pepper to taste. Add onions, garlic, potatoes and green beans to simmering pot. Simmer until potatoes are cooked. Turn off heat and add sliced cabbage. Replace lid and cover for 2 minutes. Serve in Nilagang Baka with sliced calamansi or lemon and fish sauce on the side. Nilagang Baka Comments 0 Comments Categories Beef Recipes Author Fred Lopez


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