This soup reminds me of home, one of my many comfort foods. And it is also super easy to make! You can leave it simmering while working on other tasks, it will be ready and delicious after 3 hours!
My Nilagang Baka is very simple. I do not put a lot of ingredients, I just want to taste the flavor of beef in the hot soup, definitely no msg, and of course enjoy a super tender meat...The secret to a clear broth is tending to it during the first few minutes after it starts boiling, scum accumulates on the surface, and so you need to remove ALL of it using a laddle or a slotted spoon.
NILAGANG BAKAIngredients:
- 1.5 lbs. chuck roast
- 5-6 cups of water, add more if needed
- 1 teaspoon salt, more if needed
- pepper
- potatoes, peeled and sliced
- bokchoy
- cabbage
Directions:
- Cut meat into 2-inch chunks.
- In a big pot, add water and meat. Bring to boil.
- Remove all scum from the surface.
- Add salt. Simmer until meat is tender. About 2 hours. Add water if needed.
- Add potatoes, simmer until tender.
- Turn off heat, add bokchoy and cabbage.
- Salt and pepper to taste.
- Serve hot.
Yummy and very filling!
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