Nilagang Baka

Ingredients

Measure and prepare everything before you begin cooking.

• 1.2 kg beef shank or brisket, cut into large pieces
• 2.5 litres water
• 1 large onion, quartered
• 1 tsp whole black peppercorns
• 2 medium potatoes, peeled and quartered
• 2 corn cobs, cut into thirds
• 200 g green beans, trimmed
• 1 bunch pechay or bok choy, separated
• 2 tbsp fish sauce, plus more to taste
• Spring onion and calamansi, for serving
• 1–2 tbsp neutral cooking oil, as needed

Instructions

1. 1

   Put the beef in a large pot and cover it with the measured water. Bring slowly to a boil, skim the grey foam thoroughly, then add the onion and peppercorns.

2. 2

   Lower the heat to a gentle simmer. Cover partly and cook for 75–90 minutes, adding hot water when needed, until the beef is nearly fork-tender.

3. 3

   Add the corn and potatoes. Simmer for 15–20 minutes until the potatoes are tender but still hold their shape.

4. 4

   Add the green beans and cook for 4 minutes. Stir in the fish sauce gradually, tasting the broth after each addition.

5. 5

   Add the pechay and cook for only 1–2 minutes, until the stems are tender and the leaves have wilted. The broth should remain clear and gently savoury.

6. 6

   Rest for 5 minutes, skim excess fat from the surface if desired, and serve very hot with spring onion, calamansi and extra fish sauce at the table.