nilagang baka
Beef Soup

Nilagang (beef) Baka

Nilagang baka is a classic Filipino comfort food sometimes referred to as Filipino beef soup. It is made with any cut of beef and vegetables such as cabbage, potatoes, green beans, and bokchoy. It is also similar to beef bulalo but differs in the cut of meat used. Bulalo usually uses beef bone marrow and is cooked for a longer time – until it begins to fall off the bone.

In this recipe, a pressure cooker will make the cooking process faster, but it can be cooked with the same results by simply slow cooking it.

Saba bananas are commonly added to this dish, but they are usually not available outside the Philippines. In light of this, whatever you have at home can be used in your nilaga. In this recipe we add ginger. Some people, however, are not a fan of ginger. But we like it as this method has been handed down by my parents. Nilagang baka is not only a winter dish, it is great at any time of the year.





[btn color=”orange” target=””]Ingredients:[/btn]


  • 1/2 kg Beef (any cut)
  • 1 small onion quartered
  • 3 cloves garlic, peeled
  • 1 thumb size ginger crushed
  • 1 small carrot, large chunks
  • 2 small potatoes, cut in halves
  • 1 small sweet corn cob, sliced
  • 1/2 cabbage head, quartered
  • 1/2 bundle bok choy
  • 1/2 bundle green beans
  • 1 beef bouillon
  • 6 cups water (amount optional)
  • 1 tsp whole pepper corn
  • salt to taste (fish sauce substitute)



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  • Servings: 4
  • Time: 70 minutes
  • Level: Easy
  • Cuisine: Filipino




Recipe Rating:




[btn color=”orange” target=””]Cooking video:[/btn]


[btn color=”orange” target=””]Directions:[/btn]


  1. Place beef in a large pot and pour in water enough to cover the meat. Cover and bring to a boil. Remove the scum rising on top.
  2. After a boil, add the onions, garlic, ginger, salt and whole pepper corn. Cover and simmer over low heat for at least 1 hour or until the meat is tender. A pressure cooker may take half an hour only.
  3. After an hour, add the corn, potatoes, carrots and beef bouillon. Cover and simmer over medium heat for at least 10 minutes.
  4. After 10 minutes, add the cabbage and green beans. Cover and simmer for another 3-5 minutes. Turn off heat and soak the bokchoy leaves. You may want to reduce the simmering time according to doneness of vegetables you prefer. Make sure vegetables are not over cooked.
  5. Serve hot and enjoy!

Gerald Sales+

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