Nilagang Baka

by Pauline De Mesa
Beef | February 21, 2019

This dish is popular in the town of Noveleta, Cavite and in Cavite City. Normally, locals love to use the kneecap, knee, shank, neck and parts surrounding the neck of the cow. For home cooking, instead of the shank, a ham bone is used in making the broth. In the town of Noveleta, the broth is made with the second boiling of the native white corn.

Recipe by Sonny Lua
Photographed by Zac Moran of Studio 100
Art direction by Tanya Diaz

Ingredients :

5 servings
Cooking oil for sauteéing
1 Head Garlic, crushed, peeled and finely chopped
2 Onions, chopped
3 pc Beef shank
3 L Boiled corn water
3 pc Sweet potato (kamote), peeled
5 Saba bananas
5 pc Taro (gabi), peeled
1 Kalabasa, cubed
Assorted vegetables like cabbage, carrots and Baguio beans
Freshly ground black pepper and patis

Procedure :

  • 1
    In a large pot, heat the oil. Sauté the garlic and onions. Sear the the shanks, one at a time, for 3-5 minutes on each side.
  • 2
    Add the corn water and bring the soup to a boil. Lower the heat to simmer
for 2-3 hours until the meat becomes tender.
  • 3
    In the last 30 minutes of cooking, add the cut up kamote, saba bananas, gabi, and kalabasa. Ten minutes before serving, add the pechay Baguio. Season soup with patis and pepper.
  • 4
    Serve Nilaga with Salsa Berenjena and Salsa Diablo on the side. Include small saucers containing patis with calamansi and siling labuyo.