Nilagang Baka – Beef Shank Soup with Cabbage and Green Beans





  1. Heat oil on medium heat in stock pot
  2. Sauté Onions and garlic for 2 minutes
  3. Add beef and brown most sides
  4. Add fish sauce and pepper and mix
  5. Add marrow bones
  6. Lower heat to medium low and cover for 10 minutes
  7. Add water and salt, mix and bring to a boil
  8. Skim scum on surface of water, usually comes up after 2-5 minutes of boiling
  9. Lower heat to low, broth should be simmering not boiling
  10. Cover and cook for 1 hour and 30 to 45 minutes or until thick part of meat is fork tender
  11. Place green beans and cabbage on top of beef and broth
  12. Press down lightly to submerge most of the vegetables
  13. Cover and continue simmering for 20-30 minutes
  14. Serve with a dipping sauce of lemon and fish sauce


Chuck Roast and Marrow Bone is a good and cheaper alternative to Beef Shanks Steaks. One can trim fat off the chuck roast but leave fat between the meat. One Marrow Bone is enough unless there’s risk of marrow envy then use 2 marrow bones
The usual recipe also calls for potatoes but it’s optional.