INGREDIENTS
2 pounds beef shanks, bone-in
1 pound beef tendons
8 cups water
1 large onion, peeled and quartered
1 teaspoon peppercorns
2 tablespoons fish sauce
3 corn, husked and cut into halves
2 medium potatoes, peeled and quartered
1 small cabbage, cut into wedges
12 green beans, ends trimmed
Salt to taste, green onions, optional
NILAGANG BAKA
Prep Time Cooking Time
10 min 30 min
Country/Culture: The Philippines
Meal Course: Main Entree, Soup
Difficulty:
Number of Servings: 6
Calories: 346k cal
Ceajay Palanca
CHEF'S NAME
1. In a pot, combine beef shanks, beef tendon, and water. Over medium heat, bring to a
boil, skimming scum that floats on top.
2. When clear of froth, add onions, peppercorns, and fish sauce.
3. Lower heat, cover and cook at no more than a simmer for about 2 to 2 1/2 hours or until
shanks are tender and tendons are soft. Add more water as needed during cooking to maintain
about 6 to 7 cups.
4. Add corn and cook for about 5 to 7 minutes.
5. Add potatoes and cook for about 5 minutes or until almost tender.
6. Add green beans and cabbage and cook for another 2 to 4 minutes or until vegetables
are tender yet crisp.
7. Season with salt to taste. Ladle into serving bowls and garnish with chopped green
onions, if desired. Serve hot.
Steps for Nilagang Baka
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