Nilagang Baka Recipe


  • 1 kilo beef bones, chopped, 1/4 beef brain (for beef stock)
  • 1 kilo beef cut into 1 1/2” cubes
  • 5-8 potatoes cut same size as the beef
  • 1 bundle of pechay, cut into 2 parts (optional)
  • 1 small or medium sized cabbage cut quarterly
  • 4 onions, diced
  • 1 head garlic, minced
  • 4-5 tablespoons patis or fish sauce / soy sauce
  • 1 liter of water
  • 2 chili red peppers
  • 3 tablespoons cooking oil
  • salt and pepper to taste
  • 1 tablespoon vinegar

Nilagang Baka Recipe

  1. In a sauce pan or pot, simmer beef bones and brain for about 45 minutes and remove scum that rises to the surface. Then set aside the beef stock.
  2. On another pot, heat oil and sauté garlic and onions.
  3. Add the beef then sauté for another 3-5 minutes.
  4. Add water just enough to cover the beef then bring to a boil.
  5. Simmer until beef is tender.
  6. Add in more water if it dries up before the beef is cooked.
  7. Pour in your beef stock, potatoes, vinegar, patis, chili peppers
  8. Continue to simmer until potatoes are cooked.
  9. Add the pechay and cabbage. Do not overcook the vegetables.
  10. Salt and pepper to taste

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