Nilagang Baka

Ingredients

Water

10 cups

Beef shank

2 pounds, cut into chunks

Onion

1 large, quartered

Garlic

4 cloves, crushed

Potatoes

2 large, cubed

Carrots

2 medium, sliced

Cabbage

1 small head, chopped

Bok choy

1 bunch, chopped

Fish sauce

3 tablespoons

Salt

to taste

Black pepper

to taste

Instructions

1. In a large pot, bring 10 cups of water to a boil over medium-high heat.
2. Once boiling, add the beef shank chunks. Lower the heat to a simmer and cook for about 1 hour, or until the beef is tender. Skim off any impurities that rise to the surface to keep the broth clear.
3. Add the quartered onion and crushed garlic to the pot. Allow them to simmer with the beef for an additional 30 minutes to infuse the broth with flavor.
4. After 30 minutes, introduce the cubed potatoes and sliced carrots. Cook for 10 minutes or until the vegetables are tender.
5. Stir in the chopped cabbage and bok choy, cooking for another 5 minutes until the greens are wilted and tender.
6. Season the soup with fish sauce, salt, and black pepper to taste, adjusting as necessary to suit your preference.
7. Remove the pot from heat and let it sit for a few minutes before serving.
8. Serve hot, garnished with additional vegetables if desired, alongside steamed rice for a complete meal.