Ingredients

2 pounds beef chuck stew meat, cubed, or beef sirloin, cubed

2 pounds beef short ribs

1 teaspoon baking soda

2 tablespoons vegetable oil

1 large white or yellow onion, chopped

2 cloves garlic, minced

2 green onions, chopped, white and green parts separated

10 cups water, or enough to fully cover the meats and vegetables

1 tablespoon fish sauce

2 medium yellow or white potatoes, peeled and quartered

1 medium carrot, peeled and sliced

8 ounces green beans, trimmed and cut into 2-inch pieces

1/4 pound green cabbage, cut into 8 wedges

1/2 teaspoon kosher salt

1/4 teaspoon ground black pepper

4 cups steamed rice, for serving (optional)

1/4 cup fish sauce, for serving

Instructions

Step 1: Wash the beef in cold water and pat dry with paper towels. Place the beef cubes and short ribs in a large bowl. Sprinkle baking soda evenly over the meat and let it marinate for 30 minutes to help tenderize.

Step 2: After 30 minutes, rinse the baking soda off the beef and pat dry. Set aside.

Step 3: Heat the vegetable oil in a large stockpot over medium heat. Add the chopped onion, minced garlic, and the white parts of the green onions. Sauté until fragrant, about 2 minutes.

Step 4: Add the beef to the pot, then pour in the water to fully cover the meat and vegetables. Stir in the fish sauce. Cover and simmer over medium heat for about 2 hours, or until the beef is tender and falls off the bone.

Step 5: Add the potatoes and carrots to the pot and stir. Continue cooking until these vegetables are tender, about 15 to 20 minutes.

Step 6: Add the green beans and cabbage wedges. Mix well, cover, and cook until the greens are tender, approximately 10 minutes.

Step 7: Season the stew with kosher salt and black pepper to taste.

Step 8: Serve the stew hot, garnished with the green parts of the chopped green onions. Accompany with steamed rice and additional fish sauce for flavor adjustment if desired.

Tips & Variations

For extra tenderness, allow the beef to marinate with baking soda a little longer but no more than 45 minutes to avoid a mushy texture.

You can swap the beef chuck for brisket or shank for different textures and flavors.

Add corn on the cob cut into chunks for a sweet crunch.

If you prefer a clearer broth, skim off any foam or fat that rises during simmering.

FAQs

Can I use other cuts of beef besides chuck and short ribs?

Yes, brisket or beef shank can work well since they become tender when slow-cooked. Avoid quick-cooking cuts that may become tough.

Is fish sauce necessary for the flavor?

Fish sauce adds an essential umami depth to nilagang baka, but if you prefer, you can substitute with soy sauce or salt, though the flavor will be slightly different.