On the Table Tonight: Nilagang Baka

Soup on rainy days is comforting. Tonight, I shared this Nilagang Baka with A. and another good friend, E. It is a whole meal in itself but is best served with rice and a dipping sauce of patis and calamansi.

 INGREDIENTS:
1 kg. Beef shank with marrow
1 cup carrots, unevenly chopped into small bite-sized pieces
2 red onions, chopped
1 bunch celery, use only the leaves and the thinner stalks, finely chopped
1 stalk leek, chopped
6 pieces Japanese Sweet Corn, cut into half
1 head cabbage, quartered
1 beef cube
salt and pepper to taste

TO MAKE:

Put the beef, carrots, onion, celery and leeks into a deep pot. Immerse in water. Let it boil in high heat for about one hour. After the first hour, add the beef cube.  Put the heat down to medium and let the soup simmer for at least 2 hours. Check on the beef if it is tender enough for you. Add water, salt and pepper as needed. When the beef is tender enough, add the corn and let it simmer until the corn cooks. When the corn is tender, turn off the heat and add the cabbage. Serve hot with rice.