Description
This hearty Filipino soup, with its tender beef and vibrant, golden broth from annatto, offers a comforting aroma that fills the kitchen. It’s perfect for those evenings when you need a simple yet nourishing dish.
Ingredients
- 2 lbs beef short ribs or brisket, cut into 2-inch pieces
- 3 medium potatoes (about 1.5 lbs), peeled and quartered
- 2 large carrots (about 0.5 lbs), peeled and cut into 1-inch rounds
- 0.5 head green cabbage (about 1 lb), quartered
- 1 cup string beans, trimmed
- 1 large yellow onion, sliced
- 4 cloves garlic, minced
- 1 Tbsp annatto seeds (in a sachet or tied in cheesecloth) or 1 tsp annatto oil
- 1 tsp whole black peppercorns
- 0.25 cup fish sauce (patis) or salt to taste
- 8 cups water or beef broth
- 1 bay leaf
- 1 Tbsp cooking oil
Instructions
- Prep Your Beef: Cut beef into uniform serving pieces. Pat them dry with paper towels.
- Brown the Beef: Heat 1 tablespoon cooking oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat until shimmering. Brown the beef on all sides until lightly seared and golden.
- Sauté Aromatics: Remove the browned beef and set aside. In the same pot, add the sliced onion and minced garlic. Sauté until fragrant and softened, about 3-5 minutes.
- Simmer for Tenderness: Return the beef to the pot. Add water or beef broth, whole peppercorns, and the annatto seeds in their sachet (or annatto oil directly). Bring the liquid to a rolling boil, then reduce the heat to low, cover the pot tightly, and simmer until the beef is fork-tender, roughly 1.5 to 2 hours.
- Add Root Vegetables: Once the beef is tender, stir in the potatoes and carrots. Continue to simmer, uncovered, for about 15-20 minutes, or until the vegetables are tender-crisp.
- Finish with Greens: Add the cabbage and string beans to the pot. Cook for just 5-7 minutes more, or until the greens are vibrant and slightly tender, retaining a bit of bite.
- Season and Serve: Remove the annatto sachet (if used) and bay leaf. Taste the broth and adjust seasoning with fish sauce (patis) or salt. Ladle the hot beef nilaga into bowls.
Notes
For a faster golden color without infusing seeds, use pre-made annatto oil at Step 4. This recipe is great for making a large batch on Sundays for easy, healthy meals during the week.
- Prep Time: 30 minutes
- Cook Time: 150 minutes
- Category: Main Course, Soup
- Method: Simmering
- Cuisine: Filipino
Nutrition
- Serving Size: 1.5 cups (approx 400 g)
- Calories: 450 calories
- Sugar: 5 g
- Sodium: 800 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 5 g
- Protein: 38 g
- Cholesterol: 100 mg