How to Cook Nilagang Baka

Co-authored by wikiHow Staff

Last Updated: December 23, 2022

Nilagang Baka is a Filipino broth-based soup with beef in it. It usually has onion, potatoes, and pechay in it as well. Some people also like to add other items, such as corn, saba bananas, or even cabbage.^{[1]
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Research source} The soup can take a few hours to cook, but the wait is well worth it. If you are in a hurry, however, you can use a pressure cooker instead.

Ingredients

Basic Nilagang Baka

2 pounds (453.59 g) of beef sirloin, cut into 2 in (5.1 cm) cubes
4 cups (950 mL) of beef broth
4 cups (950 mL) of water
1 large white onion, peeled and halved
2 pieces star anise
4 celery stalks, chopped
6 pieces Saba banana, peeled and halved (optional)
4 pieces baking potato, peeled and quartered
2 bunches baby bok choy or pechay
1 small cabbage, chopped
Salt and pepper, to taste

Serves 4 to 6

Quick Nilagang Baka

2.2 pounds (1 kg) of beef sirloin, cut into 2 in (5.1 cm) cubes
2 onions, peeled and quartered
1/3 cup (15 g) of ginger, peeled and sliced
2 cups (450 g) of sweet potatoes, peeled and cubed
5 pieces of green chili
3 sweet corn cobs, cut into thirds
1 bundle of pak choy or pechay, trimmed, cut and washed
1 small cabbage, chopped
Salt, to taste
Peppercorn, to taste (optional)

Serves 4 to 6

Method 1

Method 1 of 2:

Cooking Basic Nilagang Baka in a Pot

1
Bring the water and beef broth to a boil in a large pot. Pour 4 cups (950 mL) of beef broth into a large pot. Add 4 cups (950 mL) of water, then bring the broth to a boil over medium-high to high heat.^{[2]
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- This may sound like a lot of broth and water, but the liquid will evaporate as the soup cooks.
2
Add the onion, star anise, and celery and cook them for 20 minutes. Peel and slice 1 large white onion in half, then place it into the pot. Add 2 pieces of star anise and 4 chopped celery stalks. Lower the heat on the stove to medium, then cover the pot and allow the ingredients to cook for 20 minutes.^{[3]
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- Don't worry about cutting the vegetables nicely. These are merely flavor enhancers, and you'll be taking them out later.
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3
Take out the onion, star anise, and celery and discard them. The easiest way to remove them would be with a strainer, skimmer, or slotted spoon. You can also try plucking them out of the broth with metal tongs.^{[4]
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- Leave the liquid in the pot. It now has all the delicious flavors from the onion, star anise, and celery.
- You can try saving the vegetables for another recipe, but they won't have much flavor left in them anymore.
4
Place the beef into the pot, then cook it for 1 hour to 1.5 hours. Cut 2 pounds (453.59 g) of beef sirloin into 2 in (5.1 cm) cubes and add them into the pot. Allow the soup to continue simmering until the meat turns tender. This will take about 1 hour to 1 hour and 30 minutes.^{[5]
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- You can use other cuts of beef, such as brisket, chuck, and ribs, as long as they come out to be 2 pounds (453.59 g) total
5
Add the saba banana and potatoes and cook for another 10 minutes. Peel and cut 6 saba bananas in half, then add them into the pot. Next, peel and cut 4 baking potatoes into quarters and add them to the pot as well. Allow the soup to simmer for another 10 minutes.^{[6]
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- Alternatively, you can use 1 large potato cut into quarts, 10 green beans, and 1 corn cut into quarters.
6
Toss in the bok choy, cabbage, salt, and pepper. You'll need 2 bunches of baby bok choy and 1 small, chopped cabbage. If you can't find any baby bok choy, you can use pechay instead. Season the soup to your liking with some salt and pepper.^{[7]
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Cover the pot, turn the heat off, and wait 2 to 5 minutes. Place a tight-fitting lid on the pot, then turn the heat off. Let the pot stay on the burner for 2 to 5 minutes. This allows the bok choy and cabbage to finish cooking on a gentle heat.^{[8]
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- If the burner is too hot and causing the soup to boil over, slide the pot over onto a cold burner instead.
8
Transfer the soup to a serving bowl, then serve it. You can serve it in a single, large bowl so that everyone can help themselves, or you can ladle it out into individual portions in smaller bowls.^{[9]
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- For an extra touch of color, garnish it with some sliced green onions. You can also add some lemon or lime juice too.
- Store any leftover soup in an airtight container in the fridge. Enjoy it within 3 to 5 days.

Method 2

Method 2 of 2:

Making Quick Nilagang Baka in a Pressure Cooker

1
Put the beef, onions, ginger, and water into a pressure cooker. Cut 2.2 pounds (1 kg) of beef into 2 in (5.1 cm) cubes, and toss them into a pressure cooker. Peel and cut 2 onions into quarters and add them in as well. Finally, add ⅓ cup (15 g) of peeled and sliced ginger and 6 cups (1.4 L) of water.^{[10]
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- For extra flavor, add some peppercorns. About 1 tablespoon will do.
2
Cover the pressure cooker, then cook it on high until it whistles. Close the lid on the pressure cooker first, then set the heat to high. Turn the pressure cooker on, and allow it to heat up until the pressure builds up. You’ll know when it’s high enough once the cooker starts to whistle.^{[11]
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- How long this takes will vary; it may take a few seconds to a few minutes.
- How you set up the pressure cooker will depend on the brand. Refer to the manual that came with the cooker if you don't know how to use yours.
3
Lower the heat, then allow the soup to cook for about 30 minutes. The exact cooking time and pressure may vary, so it would be a good idea to check the manual that came with your pressure cooker. In most cases, however, 2 in (5.1 cm) pieces of beef will be done after about 30 minutes.^{[12]
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4
Reduce the pressure, then add the potatoes, corn, and chilies. Turn the heat off and wait for the steam to stop coming out of the pressure cooker. Once the pressure is low, add 2 cups (450 g) of peeled and cubed sweet potatoes, 5 green chilies, and 3 sweet corn cobs cut into thirds.^{[13]
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- If it's taking too long for the pressure to drop, run cold water over the cooker while the lid is still on.
- If you can't find sweet potatoes, use regular potatoes instead.
5
Turn the heat on to raise the pressure, then turn it off to reduce it. Turn the heat back on, and wait for the pressure to rise. Once the cooker starts to whistle, turn the heat off and wait for the steam to disappear.^{[14]
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6
Add the pak choi and cabbage and cook it for a few more minutes. Wash and trim 1 bundle of pak choi, then cut it into shreds. Add it into the pressure cooker, then do the same for the cabbage. Allow it to cook for a few more minutes until the pak choi and cabbage turn tender.^{[15]
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- You will have to cut the cabbage into quarters first. You can also omit it entirely.
7
Season the soup with salt before serving it. Turn the heat off first, then wait for the pressure to drop. As soon as the steam stops, open the lid and serve the soup.^{[16]
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- Add a squeeze of lemon or lime juice for more flavor. You can also add some salt, pepper, and green onion.
- Pour any leftovers into an airtight container. Eat them within 3 to 4 days.