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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.
Sear the Beef
Sauté Aromatics
Simmer the Broth
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.
This filipino recipe takes 140 minutes to prepare and yields 4 servings. At 772.83 calories per serving with 54.93g of protein, it's a moderately challenging recipe perfect for lunch or dinner or supper.
Cook the Vegetables
Season and Serve
While beef shank is traditional, you can also make Lauya with bone-in pork hocks (pata) or even chicken pieces. Adjust simmering time accordingly.
Stir in a handful of pechay (bok choy) or spinach during the last 2 minutes of cooking for added nutrients and color.
Feel free to add other hearty vegetables like carrots, sweet potatoes (kamote), or taro (gabi) along with the potatoes.
Add one or two whole siling labuyo (Filipino bird's eye chili) to the pot along with the peppercorns for a subtle, warming heat.
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.
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.
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.
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.
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.
Yes, Lauya can be a very healthy and balanced meal. It's rich in protein for muscle building, collagen from the bones for joint health, and packed with vitamins and fiber from the various vegetables. To make it healthier, you can skim off excess fat from the broth before serving.
Lauya and Bulalo are very similar Filipino beef shank soups. The main difference is regional and in the aromatics. Lauya, an Ilocano dish, prominently features ginger, giving it a distinctively warm and slightly spicy flavor profile. Bulalo, from the Tagalog region, typically does not use ginger.
Absolutely! To use a pressure cooker, sear the beef and sauté the aromatics using the sauté function. Then, add the water and aromatics, and pressure cook on high for 40-45 minutes. Release the pressure, then add the vegetables in stages using the sauté function until cooked through.
Bone-in beef shank is the best and most traditional cut. The bone adds immense flavor and collagen to the broth, and the meat becomes incredibly tender after slow cooking. Beef chuck or brisket can also be used, but shank provides the most authentic result.
Store leftover Lauya in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop over medium-low heat until warmed through. Avoid boiling, as it can make the vegetables mushy.