Nilaga is a Filipino soup consisting of some sort of boiled meat and vegetables. “Baka” means beef, which is my favorite version of Nilaga. What makes the broth extra flavorful is the use of beef bones — I prefer bone-in short ribs. Sometimes I can find cuts of short rib bones from the less meaty part of the rib, which are perfect for this. And, I always supplement with extra boneless meat, either chuck roast or boneless short ribs, cut into large cubes.
The other step I take when making Nilaga is to do a short pre-boil of the meat and bones. Basically, I boil them for 10 minutes, discard the liquid, and proceed with the recipe using fresh water. It makes for a clearer broth, and the skimming of the “scum” will be minimal.
As for the vegetables, onions, potatoes, cabbage, and string beans are seen in pretty much all versions, but also common is the addition of bok choy, carrots, and pieces of corn on the cob. There is NO garlic in Nilaga! I remember my cousins getting into a debate about this a couple of years ago. It was pretty funny. Even if you are a garlic lover like me, don’t do it! Finally, FISH SAUCE (“patis”), is a must, not just for its saltiness but also for the umami it adds.
Nilaga is traditionally served with steamed rice and a side of more patis which diners can add as desired to their plate. My mom would also serve a side of Ensaladang Talong (Eggplant Salad), which she made by mashing cooked eggplant and mixing it with fresh garlic, vinegar, patis, and black pepper. Man, I love that stuff.
Total time: About 3 hours
Serves 6 to 8 people
Ingredients
1 to 2 lbs beef bones (I prefer short rib bones, it’s ok if there’s meat on them)
2 lbs boneless beef, cut into 3-inch cubes (chuck roast or boneless short ribs are great for this)
Water
1 tsp whole black peppercorns
2 to 3 Tbsp fish sauce, plus more for serving
2 onions, peeled and quartered
2 large russet potatoes, peeled and cut into quarters
2 large carrots, peeled and cut into 3-inch pieces
1/2 cabbage head, cored and cut into 8 chunks
8 oz. string beans, trimmed
Optional: bok choy and corn on the cob cut into 2-inch pieces
Directions
Bring a large pot of water to a boil. Carefully place the bones and meat into the water and boil for 10 minutes. Drain and discard the water. Wash your pot, and place the meat and bones back into it, covering with fresh cold water (8 to 10 cups).
Return the pot to the stove, and bring to a boil. As soon as it starts to boil, reduce to simmer. Simmer for about 30 minutes, skimming any scum that floats to the top. Add the peppercorns, fish sauce, and onions. Lower heat to medium-low and cover. Cook for 2 to 2 1/2 hours. Add the potatoes, carrots, and corn pieces (if using). Cook, covered, for 10 minutes. Add the cabbage, string beans, and bok choy (if using), and cook for another 5 to 10 minutes, covered. Taste the broth and add more fish sauce, if needed.
Serve hot, in bowls with a plate of rice and small saucers of patis for each person.
Visuals
Beef rib bones and boneless short ribs.
Boil the meat and bones for 10 minutes.
Drain and discard the liquid.
Return the meat and bones to the pot with enough fresh cold water to cover.
As soon as the water begins to boil, reduce the heat to a simmer. Cook for 30 minutes, skimming any scum that floats to the surface. Since you've pre-boiled the meat, there should not be as much than if you skipped that step.
Meanwhile, prep your onions. I like to cut just the dirty fibrous part of the root off so that the onion stays intact when cut into wedges. Totally optional, just my preference.
Add the onions and peppercorns to the pot.
Add the patis (fish sauce) as well. Then lower the heat to medium-low, and cover for 2 to 2 1/2 hours.
Prep the potatoes and carrots just before you're ready to proceed to the next step.
Add them to the pot; cover and cook for another 10 more minutes.
Meanwhile, prep your cabbage and string beans.
Add them to the pot; cover and cook for 5 to 10 minutes more.
Taste the broth, and add more patis if needed.
Serve hot, with steamed rice, and extra patis on the side. My mom would also serve a side of Ensaladang Talong on the side, which I LOVE for the garlicky-vinegar flavor (recipe coming later). I use it as a condiment, adding a little to each bite.
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