Nilagang Baka Recipe


  • 500g beef shanks, cut into serving parts
  • 500g beef tendons
  • 2 medium potatoes, peeled and quartered
  • 1 small onion, peeled and quartered
  • 1 tsp pepper corn
  • 1/2 cabbage, cut into wedges
  • 80g bagiuo beans
  • 1 tablespoon fish sauce
  • 2L water
  • salt to taste

Cooking Instructions:

  1. In a pot, combine beef shanks, beef tendon and enough water to cover. Over medium heat, bring to a boil, skimming scum as it rises to top.
  2. Once broth clears, add onions, pepper corns and fish sauce. Lower heat, cover and cook at no more than a simmer for about 2 hours or until shanks and tendons are soft. 3. Add more water as needed. Add potatoes and cook for about 5 minutes. Add green beans and cabbage and cook for a few minutes until vegetables are tender.
  3. Season with salt to taste. Serve hot.

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