Nilagang Baka – Beef Shank Soup with Cabbage and Green Beans
Cozy Up with a Bowl of Filipino Beef Soup with Marrow Bones
Looking for a hearty, flavorful soup that will warm you from the inside out? Look no further than this authentic Filipino Beef Soup with Marrow Bones! This isn’t just soup; it’s a comforting tradition, a taste of home, and a culinary hug in a bowl. This recipe, passed down through generations, delivers a rich, savory broth, tender beef, and the incredible depth of flavor that only marrow bones can provide.
Filipino cuisine is known for its bold flavors and comforting dishes, and this soup embodies that perfectly. The combination of beef, fish sauce, and black pepper creates a uniquely savory profile that’s both familiar and exciting. The marrow bones aren’t just for flavor; they add a luxurious richness to the broth and provide a delightful textural element.
What makes this Beef Soup with Marrow Bones special?
- Deeply Flavorful Broth: The marrow bones and fish sauce create a broth that’s incredibly umami-rich and satisfying.
- Tender Beef: Slow cooking ensures the beef is fall-apart tender.
- Healthy & Nutritious: Packed with protein, vegetables, and collagen from the marrow bones.
- Comfort Food at its Finest: A perfect meal for a chilly evening or when you’re craving something truly comforting.
Tips for the Best Beef Soup:
- Browning the Beef: Don’t skip browning the beef! This step adds a lot of flavor to the soup.
- Skimming the Scum: Skimming the scum that rises to the surface of the broth will result in a clearer, cleaner-tasting soup.
- Don’t Overcook the Vegetables: Add the green beans and cabbage towards the end of the cooking process to prevent them from becoming mushy.
- Adjust Seasoning: Taste the broth and adjust the salt and pepper to your liking.
Serving Suggestions:
This soup is delicious on its own, but it’s even better with a side of steamed rice. A dipping sauce of lemon juice and fish sauce adds a bright, tangy contrast to the rich broth. Enjoy!
Frequently Asked Questions
Q: Can I use other types of bones?
A: While marrow bones are traditional and provide the best flavor, you can substitute with beef shank or oxtail for a similar result. The flavor won’t be exactly the same, but it will still be delicious.
Q: Can I make this soup in a slow cooker?
A: Yes! Brown the beef first, then transfer it to a slow cooker with the remaining ingredients. Cook on low for 6-8 hours, or on high for 3-4 hours.
Q: Can I freeze this soup?
A: Yes, this soup freezes well. Let it cool completely before transferring it to freezer-safe containers. It will keep for up to 3 months.
Q: What kind of fish sauce should I use?
A: Use a good quality fish sauce. Red Boat Fish Sauce is a popular choice, but any reputable brand will work.
Q: Can I add other vegetables?
A: Absolutely! Feel free to add other vegetables like potatoes, carrots, or spinach.
Beef Soup with Marrow Bones
Ingredients
- 2 tbsp oil
- 1 medium onion quartered
- 3 large cloves garlic, smashed and peeled
- 3 lbs beef chuck cut into 2x2 inch cubes
- 3 tbsp fish sauce
- 2 units marrow bones
- 1/2 tbsp black pepper coarsely ground
- 5 cups water
- 1/2 tsp salt
- 3/4 lb green beans ends trimmed
- 1 medium cabbage quartered or cut into 2x2 inch pieces
Instructions
- Heat oil in a stock pot over medium heat.
- Sauté onions and garlic for 2 minutes.
- Add beef and brown on most sides.
- Add fish sauce and pepper, and mix.
- Add marrow bones.
- Lower heat to medium-low and cover for 10 minutes.
- Add water and salt, mix, and bring to a boil.
- Skim any scum that rises to the surface.
- Lower heat to low, cover, and cook for 1 hour and 30-45 minutes, or until the beef is fork-tender.
- Place green beans and cabbage on top of the beef and broth.
- Press down lightly to submerge the vegetables.
- Cover and continue simmering for 20-30 minutes.
- Serve with a dipping sauce of lemon and fish sauce.
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