Lauya
A comforting Filipino beef soup from the Ilocos region, slow-simmered until the beef is fall-apart tender. This soulful one-pot meal, popular in both the Philippines and Hawaii, is loaded with hearty vegetables like cabbage, potatoes, and corn, creating a rich, clean-tasting broth perfect for any day.
For 4 servings
5 steps. 120 minutes total.
- 1
Step 1
- a.Sear the Beef
- b.Pat the beef shank pieces completely dry with paper towels and season lightly with salt and pepper.
- c.Heat vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat.
- d.Once the oil is shimmering, carefully add the beef in a single layer, ensuring not to overcrowd the pot. Sear for 3-4 minutes per side until a deep brown crust forms. Work in batches if needed.
- e.Remove the seared beef and set aside on a plate.
- 2
Step 2
- a.Sauté Aromatics
- b.Reduce the heat to medium. Add the quartered onion, smashed garlic, and sliced ginger to the pot, using the residual beef fat.
- c.Sauté for 2-3 minutes, stirring frequently, until the aromatics are fragrant and the onion begins to soften.
- 3
Step 3
- a.Simmer the Broth
- b.Return the seared beef to the pot along with any accumulated juices.
- c.Pour in the water, ensuring the beef is fully submerged. Add the whole black peppercorns and the optional star anise.
- d.Increase the heat to high and bring the liquid to a rolling boil.
- e.Once boiling, immediately reduce the heat to low, cover the pot, and let it simmer gently for 1.5 to 2 hours. During the first 30 minutes, occasionally skim off any foam or impurities that rise to the surface for a clearer broth.
- f.The beef is ready when it is fork-tender and easily pulls away from the bone.
- 4
Step 4
- a.Cook the Vegetables
- b.Add the potatoes and corn rounds to the pot. Increase the heat slightly to maintain a gentle simmer. Cook for 15 minutes, or until the potatoes are almost tender.
- c.Gently submerge the green beans and cabbage wedges into the broth.
- d.Continue to cook for another 5-7 minutes, until the green beans are tender-crisp and the cabbage is wilted but still retains a slight bite.
- 5
Step 5
- a.Season and Serve
- b.Stir in the fish sauce and 1 teaspoon of salt. Taste the broth and adjust seasoning with more salt or fish sauce as needed.
- c.Remove and discard the star anise, if used.
- d.Ladle the hot soup into individual bowls, ensuring each serving has a generous amount of beef, vegetables, and broth.
- e.Garnish with freshly chopped green onions and serve immediately with a side of steamed white rice.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For the clearest broth, be diligent about skimming the scum during the initial simmering phase.
- 2Using bone-in beef shank is crucial. The bone marrow and collagen enrich the broth with incredible depth and flavor.
- 3Don't overcook the vegetables. Add them in stages as instructed to ensure each one has the perfect texture.
- 4For a deeper flavor, you can make the beef and broth a day ahead. The flavors will meld and intensify overnight.
- 5Serve with a side of 'sawsawan' (dipping sauce) made of fish sauce, calamansi juice (or lime), and crushed chili for an extra layer of flavor.
Adapt it for your goals.
Different Meat
While beef shank is traditional, you can also make Lauya with bone-in pork hocks (pata) or even chicken pieces. Adjust simmering time accordingly.
Add Leafy GreensAdd Leafy Greens
Stir in a handful of pechay (bok choy) or spinach during the last 2 minutes of cooking for added nutrients and color.
Other Root VegetablesOther Root Vegetables
Feel free to add other hearty vegetables like carrots, sweet potatoes (kamote), or taro (gabi) along with the potatoes.
Spicier VersionSpicier Version
Add one or two whole siling labuyo (Filipino bird's eye chili) to the pot along with the peppercorns for a subtle, warming heat.
Why this is on our healthy list.
Muscle Repair and Growth
The beef shank provides a high-quality source of complete protein, which is essential for building and repairing muscle tissue, making it a great post-workout or recovery meal.
Rich in Collagen
Simmering the bone-in beef shank releases collagen and gelatin into the broth, which supports joint health, improves skin elasticity, and aids in gut health.
Packed with Nutrients
This soup is loaded with a variety of vegetables like cabbage, potatoes, and green beans, providing essential vitamins (like Vitamin C and K), minerals (like potassium), and dietary fiber.
Hydrating and Comforting
The warm, savory broth is not only comforting but also helps with hydration and replenishes electrolytes, making it an excellent meal when you're feeling under the weather.
Frequently asked questions
A typical 1.5-cup serving of Lauya contains approximately 450-550 calories, depending on the fat content of the beef and the specific vegetables used. Most calories come from the beef and potatoes.