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Nilagang Litid ng Baka

Prep Time10 mins
Cook Time1 hr
Total Time1 hr 10 mins
Servings: 4
Author: Cora Merano


  • 2 lbs. beef shoulder bones with tendons
  • 1/2 small cabbage core removed and quartered
  • 1/2 tablespoon whole peppercorn
  • 2 large potato peeled and quartered
  • 1 medium onion wedged
  • 2 tablespoons fish sauce
  • 6 to 8 cups water
  • 2 cups beef broth optional


  • 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 a serving bowl. Serve with a saucer of spicy fish sauce with lemon and a cup of rice on the side.
  • Share and enjoy!


Serving: 4g