Pro Tips
**Chef's Tips & Troubleshooting:**
- For oxtail or beef shanks, the connective tissue needs prolonged simmering to become gelatinous and tender.
- Cut beef against the grain for tender slices, especially for stir-fries and steak dishes.
- For beef stew, let it cool completely and refrigerate overnight — the flavor deepens significantly.
- Bring beef to room temperature for 20 minutes before cooking for more even doneness.
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.
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 Litid ng Baka
Made with beef shoulder bones with tendons, small cabbage, whole peppercorn and large potato — a hearty Filipino dish that's simple to cook and satisfying to share.
Instructions
- Pour water and beef broth in a soup pot. Let boil
- Add the whole peppercorn and onion. Boil for 5 minutes.
- Put the beef shoulder bones in the pot. Cover and then let the liquid return to a boil. Adjust the heat between low to medium. Cook for 60 to 120 minutes.
- Once the tendons are tender (this has a tendency to slip-off the bones), add the potato and cabbage. Cook for 5 minutes.
- Add the fish sauce. Adjust the taste by adding more if needed. Cook for 5 more minutes.
- Transfer to to a serving bowl. Serve with a saucer of spicy fish sauce with lemon and a cup of rice on the side.
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Pro Tips & Troubleshooting
- For oxtail or beef shanks, the connective tissue needs prolonged simmering to become gelatinous and tender.
- Cut beef against the grain for tender slices, especially for stir-fries and steak dishes.
- For beef stew, let it cool completely and refrigerate overnight — the flavor deepens significantly.
- Bring beef to room temperature for 20 minutes before cooking for more even doneness.
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.
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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