Lagang Baka is a Filipino-style boiled soup made with beef shanks, potatoes, pechay and cabbage.
In Caviteñean cuisine, Lagang Baka or Pochero Con Sarsa as how others call it is not complete without a side dish made of boiled and mashed squash, eggplant, minced garlic and vinegar. This is one of my all time fave childhood Caviteñean dish and here is our recipe at home.
3/4 kilo of stewing beef (brisket, shank or short ribs), cut into serving pieces
1 whole onion, quartered
3 medium-sized potatoes, quartered
2 cups squash, cut same size as potatoes
4 saba bananas, sliced into 3 or 2 pieces each
2 pieces eggplant, broiled separately, peeled and mashed
1 small-sized cabbage, cut into chunks
1 bundle pechay
salt and pepper to taste
Place beef pieces in a large casserole. Cover with water. Add onion and salt. Set over medium heat and bring to a boil. Remove scum as it rises. Cover tightly and simmer for one and a half hours. Test for tenderness. Add more water if necessary. Pressure cooker can also be used for more tender beef and speedier process.
When beef is almost done, add potatoes, squash, eggplant and saba banana. Simmer until vegetables are cooked. Next, add pechay and cabbage. Simmer. Add pepper to taste.
For the side dish:
Remove all cooked squash. Mash in a bowl. Add eggplant, minced garlic depending how spicy you want it and a little vinegar just to taste.
Best paired with : Daing na Isda