Beef Nilaga – Hearty Bone-In Soup for Lunch or Dinner

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What is Beef Nilaga?

Beef Nilaga is a classic Filipino soup dish known for its clear yet flavorful broth and generous mix of beef and vegetables. This version uses beef neck bones as the main ingredient, slowly simmered until tender to release deep, beefy flavor into the soup.

Similar to comforting sabaw favorites like Bulalo, it focuses on natural beef richness without heavy seasoning. Simple ang timpla, pero very comforting—isang ulam na madalas hinahanap kapag gusto ng lutong-bahay na sabaw.

Why Masarap?

What makes this Beef Nilaga dish especially delicious is the richness that comes from bone-in beef. The quick grilling step adds a subtle smoky depth, while the long simmer builds a naturally savory broth.

The vegetables soften just right, soaking up the flavor without overpowering the soup. Malinis ang lasa, pero ramdam ang linamnam—perfect pang-ulam kahit walang arte.

Best Enjoyed For

This Beef Nilaga soup is best enjoyed for lunch or dinner, lalo na kapag tag-ulan, malamig ang panahon, o gusto lang ng warm at nourishing na pagkain. It’s a great alternative to sour soups like Sinigang na Beef when a lighter, clearer broth is preferred.

Ingredients

3 lbs beef neck bone
1 Knorr Beef Cube
3 corn on the cob, cut in half
2 potatoes, quartered
18 long green beans
½ head cabbage
1 bunch bok choy
6 cups water
1 onion, chopped
4 cloves garlic, crushed
3 tbsp cooking oil
Fish sauce, to taste
Ground black pepper, to taste

How to Cook beef nilaga

Quickly grill the beef neck bones for about 1½ minutes per side to add flavor, then set aside.
Heat cooking oil in a large pot. Sauté garlic and onion until fragrant and soft.
Add the grilled beef and sauté for about 2 minutes to coat with aromatics.
Pour in water and bring to a boil. Lower the heat, cover, and simmer until the beef becomes tender. Add more water if needed.
Drop in the beef cube and corn. Cover and cook for 8 minutes.
Add potatoes and continue cooking for another 6 minutes until tender.
Add long green beans, cabbage, and bok choy. Cook for about 3 minutes until vegetables are just done.
Season with fish sauce and ground black pepper to taste.
Transfer to a serving bowl and serve hot.

Serving Suggestions

Serve thisBeef Nilaga soup fresh off the stove with plenty of steamed rice. A small saucer of patis with calamansi on the side makes a great dipping sauce for the beef and vegetables. For a more filling meal, it pairs well with crispy Lumpiang Shanghai, which adds texture and contrast to the light broth.

Storage Tips

Let the soup cool before transferring to an airtight container.
Refrigerate and consume within 2–3 days.
Reheat gently on the stove to maintain the clarity of the broth.

Frequently Asked Questions

Can a different cut of beef be used?

Yes. Beef shank, brisket, or short ribs may be used, though cooking time may vary.

Is grilling the beef required?

No, but it adds extra depth to the broth. The dish will still be tasty if this step is skipped.

Can this be cooked ahead of time?

Yes. The flavors develop even more after resting, making it ideal for next-day meals.

What other vegetables can be added?

Saba banana, carrots, or pechay Tagalog are common additions depending on preference.

Can this be frozen?

It can be frozen, but it’s best to freeze the soup without the vegetables and add them fresh when reheating.