Nilagang Baka with Kalabasa – Filipino boiled beef Soup

Method7 steps · about 2 hr 10 min

1. 1

   Step 1: Pour the 3 cups water and 3 cups beef broth into a cooking pot and bring to a boil.

   Uses 3 cups water for soup · 3 cups beef broth

2. 2

   Step 2: Add the 2 lb raw cubed beef chuck, wedged onions and 2 tsp whole peppercorns to the boiling broth. Cover, lower the heat to maintain a gentle simmer, and cook for 1½–2 hours, until the beef is fork tender. Check occasionally and add additional water only if needed to maintain the soup liquid.

   Simmer beef until fork tender · 120 minUses Boiling beef broth and water · 2 lb raw beef chuck, cubed · 2 medium yellow onions, cut into wedges · 2 tsp whole peppercorns · Additional water, only as needed during beef tenderizing

3. 3

   Step 3: Add the cubed half butternut squash to the tender beef soup and simmer for 5 minutes; it will continue cooking with the other vegetables.

   Cook squash in beef soup · 5 minUses Tender beef in seasoned broth · 1/2 medium butternut squash, peeled, deseeded and cubed

4. 4

   Step 4: Add the 20–30 trimmed long green-bean pieces and simmer for 3 minutes.

   Cook green beans in soup · 3 minUses Beef soup with partly cooked squash · 20 to 30 pieces long green beans, trimmed

5. 5

   Step 5: Add the cleaned bok-choy (1 bunch) bunch and all 3 tbsp fish sauce. Simmer for 1 minute, until the greens wilt; check that the squash and beans are tender and continue briefly if needed.

   Wilt bok choy and season soup · 1 minUses Beef, squash and green-bean soup · 1 bunch bok choy (pechay), cleaned · 3 tbsp fish sauce (patis)

6. 6

   Step 6: Transfer the finished hot soup to a serving bowl. Serve ready-cooked rice alongside.

   Uses Finished beef and squash soup · Ready-cooked rice, to serve

7. 7

   Step 7: Share the soup among five people and serve hot.

   Uses Beef and squash soup in serving bowl