NILAGANG BAKA

NILAGANG BAKA

• Beef Shanks
• Water
• Salt
• Peppercorns, ground and whole
• Bay leaves
• Small red potatoes, boiled
• Cabbage, quartered and steamed
• Long String Beans, cut into 2" strips and steamed
• Fish Sauce with freshly squeezed kalamansi (Philippine lemon) as condiment

Cooking Instructions:

1. Place beef shanks in a large stock pot. Lightly season with salt. 
2. Bring to a full boil over high heat. Discard the first boiled water. 
3. Fill stock pot with water again. Season with salt and peppercorns (ground and whole). Add bay leaves. Let it boil again over medium-high heat, skimming off the foam (or what I call dirt) that surfaces on the top. Do this periodically as the broth continues to boil. Keep boiling it until the meat is soft and tender. Season to taste or as needed.
4. In another stock pot with steamer, boil potatoes first (without the steamer) until slightly cooked. 
5. Add the quartered cabbage and long string beans in the steamer then add it to the pot of boiling potatoes (remove excess water or enough water for steaming). 
6.  Serve the shank in broth with the boiled potatoes and steamed veggies in a big bowl. This is great eaten with steamed rice and a side of fish sauce with fresh kalamansi juice as a condiment.