Pro Tips
**Chef's Tips & Troubleshooting:**
- Skim the scum that rises to the surface during the first boil for a clear, clean broth.
- Add salt or fish sauce only at the end of cooking so the broth does not become too salty as it reduces.
- Simmer soup gently rather than boiling vigorously to keep the broth clear.
- Pat the beef dry with paper towels before searing to achieve a good brown crust.
Cooking Tips
Skim off any scum or impurities that rise to the surface during the first boil — this keeps the broth clear and clean-tasting. For the richest flavor, start with cold water and bring to a gentle simmer rather than a rolling boil. This extracts more depth from the meat and bones. Check liquid levels halfway through cooking and add hot water or broth if needed. Long-cooked dishes can dry out or burn if left unattended.
Ingredient Substitutions
Beef alternatives: For stews, pork shoulder or oxtail provide similar richness. For steaks, try portobello mushrooms or cauliflower steaks for a vegetarian twist. Short on time? A pressure cooker (Instant Pot) can reduce cooking time by roughly half for most braised and stewed Filipino dishes. Reduce liquid slightly since less evaporates.
Storage & Reheating
Store in an airtight container in the refrigerator for up to 3–4 days. The flavors often deepen overnight, making leftovers even more delicious. This dish freezes exceptionally well — portion into freezer-safe containers and store for up to 3 months. Thaw overnight in the refrigerator before reheating. When reheating frozen portions, add a splash of water or broth to restore the original consistency, as some liquid is absorbed during storage. Reheat on the stovetop over medium-low heat, adding a splash of water or broth if the sauce has thickened during storage. Microwave in 30-second bursts, stirring between each.
Nilagang Baka with Kalabasa – Filipino boiled beef Soup
Beef with squash – filipino boiled beef soup boiled in a clear, savory broth with vegetables — a Filipino home-cooked favorite.
Instructions
- Pour water and beef broth into a cooking pot. Let boil.
- Add beef slices, onion, and whole peppercorn. Cover the pot and continue to boil between low to medium heat for 1 ½ to 2 hours, or until the beef becomes tender. Note: add more water if needed.
- Add butternut squash or kalabasa. Cook for 5 minutes.
- Add long greens beans. Cook for 3 minutes.
- Add bok choy and season with fish sauce. Continue to cook for 1 minute.
- Transfer to to a serving bowl. Serve with rice.
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Pro Tips & Troubleshooting
- Skim the scum that rises to the surface during the first boil for a clear, clean broth.
- Add salt or fish sauce only at the end of cooking so the broth does not become too salty as it reduces.
- Simmer soup gently rather than boiling vigorously to keep the broth clear.
- Pat the beef dry with paper towels before searing to achieve a good brown crust.
Cooking Tips
For the richest flavor, start with cold water and bring to a gentle simmer rather than a rolling boil. This extracts more depth from the meat and bones.
Check liquid levels halfway through cooking and add hot water or broth if needed. Long-cooked dishes can dry out or burn if left unattended.
Substitutions
Short on time? A pressure cooker (Instant Pot) can reduce cooking time by roughly half for most braised and stewed Filipino dishes. Reduce liquid slightly since less evaporates.
Storage & Reheating
This dish freezes exceptionally well — portion into freezer-safe containers and store for up to 3 months. Thaw overnight in the refrigerator before reheating.
When reheating frozen portions, add a splash of water or broth to restore the original consistency, as some liquid is absorbed during storage.
Reheat on the stovetop over medium-low heat, adding a splash of water or broth if the sauce has thickened during storage. Microwave in 30-second bursts, stirring between each.
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