📝 About This Recipe
Originating from the Central and Southern Philippines, Hinalang is a bold, invigorating beef soup defined by its intense heat and aromatic ginger base. Unlike traditional Nilaga, this dish features a rich, slightly oily broth infused with lemongrass and a generous amount of bird's eye chilies to create a 'linat-an' style comfort food that kicks back. It is the perfect restorative meal, celebrated for its ability to warm the soul and awaken the senses with every spicy, savory spoonful.
🥗 Ingredients
The Meat
- 1 kg Beef Shank or Brisket (cut into 1.5-inch cubes; bone-in adds more flavor)
- 2 pieces Beef Bone Marrow (optional, for added richness)
Aromatics and Spices
- 4 ounces Ginger (peeled and sliced into thick coins or julienned)
- 6 cloves Garlic (crushed and minced)
- 1 large Red Onion (chopped)
- 2 stalks Lemongrass (Tanglad) (white parts only, bruised to release oils)
- 10-15 pieces Siling Labuyo (Bird's Eye Chili) (chopped; adjust to your heat tolerance)
- 1 tablespoon Whole Black Peppercorns (slightly crushed)
Liquids and Seasoning
- 8-10 cups Water (enough to submerge meat deeply)
- 3 tablespoons Fish Sauce (Patis) (plus more to taste)
- 2 tablespoons Cooking Oil (neutral oil like canola or vegetable)
Vegetables and Finishing
- 1/2 cup Spring Onions (chopped into 1-inch lengths)
- 2 bunches Bok Choy or Pechay (ends trimmed, leaves separated)
- 1 medium Red Bell Pepper (sliced into strips)
👨🍳 Instructions
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1
In a large, heavy-bottomed pot or Dutch oven, heat the cooking oil over medium-high heat.
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2
Add the beef cubes and bone marrow. Sear until the meat is browned on all sides, about 8-10 minutes. Remove the meat and set aside, leaving the rendered fat in the pot.
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3
In the same pot, sauté the ginger, garlic, and onions. Cook until the onions are translucent and the ginger smells fragrant.
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4
Add the chopped bird's eye chilies and crushed peppercorns. Sauté for another 2 minutes to allow the capsaicin to infuse into the oil.
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5
Return the seared beef to the pot. Pour in the fish sauce and stir for 2 minutes to 'seal' the flavor into the meat.
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6
Pour in the water and add the bruised lemongrass stalks. Bring the mixture to a rolling boil.
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7
Once boiling, use a spoon to skim off any scum or impurities that rise to the surface for a clearer broth.
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8
Lower the heat to a simmer. Cover the pot and cook for 1.5 to 2 hours, or until the beef is fork-tender. (If using a pressure cooker, this takes about 35-40 minutes).
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9
Check the water level occasionally; add more hot water if the broth has reduced too much.
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10
Once the meat is tender, remove the lemongrass stalks and discard them.
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11
Add the red bell peppers and simmer for 3 minutes.
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12
Add the bok choy or pechay. Cook for only 1-2 minutes until the greens are wilted but still vibrant.
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13
Taste the broth and adjust seasoning with more fish sauce or a pinch of salt if needed.
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14
Turn off the heat and stir in the spring onions. Transfer to a large serving bowl while piping hot.
💡 Chef's Tips
For the best flavor, use 'Beef Kenchi' (shank) as the connective tissue creates a silky, gelatinous broth. If you want a deeper yellow color and more health benefits, add a teaspoon of fresh turmeric along with the ginger. To control the heat, keep some chilies whole instead of chopping them; you can burst them in your individual bowl later. Always sear your beef first—this Maillard reaction creates a depth of flavor that boiling alone cannot achieve. If the soup is too spicy, a squeeze of calamansi or lime at the end can help balance the heat.
🍽️ Serving Suggestions
Serve alongside a bowl of steaming hot white jasmine rice to soak up the spicy broth. Pair with a side of crispy fried fish or 'Pritong Isda' for a textural contrast. Keep a small saucer of fish sauce, calamansi, and extra crushed chilies on the side for dipping. An ice-cold glass of light lager or a cold calamansi juice is the perfect way to cool down the palate. Enjoy as a main meal during rainy days or as a 'pulutan' (appetizer) during social gatherings.