Nilagang Litid ng Baka or beef tendon soup is a Filipino soup dish composed of beef tendons, cabbage, and potato. This is a variation of the traditional nilaga (also known to some people as linaga) using very basic ingredient.
Nilaga dishes such as this nilagang litid ng baka is eaten while the soup is very hot (just like with bulalo). A saucer with a mixture of fish sauce, chili peppers, and lemon (or calamansi) is commonly seen at the side and acts as a condiment. This dish can be enjoy better when eaten with a cup of white rice
Beef tendons are likely present on the shoulder part of the beef; for this reason, I always get beef shoulder bones whenever I am making nilagang litid ng baka. Tendons are tissues that connect muscles to the bones.
This dish was prepared by my mom on my request. She came to visit us, and she does most of the cooking at home these days — to which I am very thankful for.
- 2 lbs. beef shoulder bones with tendons
- ½ small cabbage, core removed and quartered
- ½ 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!
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