🇵🇭 Philippines · Food
Pinangat na Baka
By eatmundo · August 4, 2026
🇵🇭 PHA comforting, slow-cooked beef soup from Southern Luzon featuring ginger and aromatics. It is the perfect restorative meal for rainy days.
Ingredients
check them off as you prepareHow to Make It
- 1
In a large heavy-bottomed pot, place 1kg of beef brisket and 500g of beef shank with 3 liters of cold water.
- 2
Bring the water to a gentle boil over medium-high heat, then use a slotted spoon to skim off the grey foam rising to the surface.
- 3
Add 2 sliced onions, the crushed head of garlic, 50g of sliced ginger, and 1 tbsp of peppercorns to the pot.
- 4
Reduce the heat to low and simmer, partially covered, for 75 to 90 minutes until the meat is fork-tender.
- 5
Check the liquid level; if it has reduced too much, add a splash of boiling water to maintain the broth volume.
- 6
Season the soup generously with salt, tasting frequently until the balance of beef flavor and aromatics is reached.
- 7
Add 200g of washed pechay leaves and stems, cooking for just 2 minutes until they are bright green and wilted.
- 8
Remove from heat immediately to prevent overcooking the vegetables, and serve piping hot in deep bowls.
Frequently Asked Questions
Can I use other beef cuts?+
Yes, cuts rich in connective tissue like brisket, shank, or short ribs are best as they break down during the long simmer.
Is this the same as Bulalo?+
They are similar, but Pinangat often emphasizes ginger and specific regional vegetables while Bulalo focuses heavily on marrow-filled bones.
How do I ensure a clear broth?+
The secret is to keep the simmer very gentle; avoid a rolling boil which emulsifies fat and impurities into the liquid.
Can I substitute the greens?+
Yes, bok choy or spinach are excellent substitutes for pechay if it is unavailable in your area.
🇵🇭 PHMundo Match
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