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Philippines · Food

Pinangat na Baka

150 min
600 kcal
6 servings

By eatmundo · August 4, 2026

Pinangat na Baka🇵🇭AI-generated image

Same ingredients, elsewhere in the world

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Dishes from other countries' kitchens, made from the same core ingredients as Pinangat na Baka. The percentage is the share of ingredients the two recipes have in common.

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A comforting, slow-cooked beef soup from Southern Luzon featuring ginger and aromatics. It is the perfect restorative meal for rainy days.

According to eatmundo's ingredient comparison, the closest dish to Pinangat na Baka from another cuisine is Lahma b'Basal (Egypt): the two share 53% of their ingredients.

Ingredients

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Adapt this recipe:
6 servings

How to Make It

  • 1

    Cut 1kg of beef brisket into 5 cm chunks and 500g of beef shank into 5 cm pieces. Place them in a large heavy-bottomed pot 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 gently, partially covered, for 2 hours 30 minutes, until the meat is fork-tender. Keep simmering longer if it is still chewy.

  • 5

    Check the liquid level; if it has reduced too much, add a splash of boiling water to maintain the broth volume.

  • 6

    Dissolve 30 g of tamarind paste in 250 ml of the hot broth and stir it back into the pot. Season the soup generously with salt, tasting frequently until the sourness, beef flavor and aromatics are in balance.

  • 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

What is Pinangat na Baka?

Pinangat na Baka is a Filipino sour beef soup from the Philippines. Beef brisket and shank are simmered with ginger, garlic and onion in a broth soured with tamarind, then finished with pechay. It is commonly served as a hearty main course at lunch or dinner.

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 is soured with tamarind and often emphasizes ginger, while Bulalo is an unsoured broth that 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.

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