Nilagang Baka, or “boiled beef” belies the very delicious and richly satisfying soup that results from the ‘mere’ boiling. Best done with cheaper soup bones with meat still clinging to the bone and with cheaper cuts of beef, my prefered method is to add all the ingredients together and simmer for at least four hours in a large stew pot.
Because I have a large family, when I make this it’s a huge batch, with leftovers that the kids like to have later on. You can reduce the amount of ingredients as needed (Or, for single-person amounts, 1 osso bucco, 1-2 corn cobs, a handful of cabbage, one large carrot, a handful of beans, and two medium potatoes, 1 beef broth cube!)
Those with more time to spare should boil the bones and meat and cool overnight, perhaps even refrigerate the pot so you can remove most of the beef fat.
I leave a little bit of fat, not too much, to just give a bit of richness.
When I last made a batch, I couldn’t resist having a mug of broth.
I prefer it with steaming, freshly cooked rice, but some folks might not feel the need for it, given how much there is to eat.
Some variations of the soup include mild spicy peppers. If so desired, you can add brocolli, pumpkin, cauliflower or other vegetables.