Ingredients:

  • 2 pounds beef shank or chuck, cut into chunks
  • 10 cups water
  • 1 medium onion, quartered
  • 1 thumb-sized piece of ginger, sliced
  • 1 teaspoon black peppercorns
  • 2 teaspoons salt (adjust to taste)
  • 2 medium potatoes, peeled and cut into chunks
  • 2 large carrots, peeled and sliced
  • 1 small head of cabbage, cut into wedges
  • 6-8 pieces of corn on the cob, cut into thirds (optional)
  • 1 cup green beans, trimmed (optional)

Instructions:

  1. In a large pot, combine beef, water, onion, ginger, peppercorns, and salt.
  2. Bring to a boil over medium-high heat, then reduce heat to low.
  3. Skim any impurities that rise to the surface.
  4. Cover and simmer for 1 hour, or until beef is tender.
  5. Add potatoes and carrots to the pot. Cook for 15 minutes.
  6. Add cabbage, corn (if using), and green beans (if using). Simmer for an additional 10-15 minutes.
  7. Taste and adjust the seasoning with additional salt, if needed.
  8. Ladle the nilaga into bowls and serve hot.