Tinolang Baka
Beef Tinola
Krizell•Mar 17, 2025
Tinola is a traditional Filipino soup usually made with chicken, papaya, or chayote, and siling labuyo chili pepper leaves in a ginger, onion, and fish sauce-flavored broth. It is believed to have originated during the Spanish colonial period in the 1800s as the dish was mentioned in José Rizal’s novel, Noli Me Tangere. This variation uses beef instead of chicken. It does take longer to cook but the results are mouth-watering and well worth it!
Hi, I’m Krizell, a third culture kid and second-generation Filipino American. I’m passionate about preserving our Filipino heritage through food and hope you give these recipes a try!
Instructions
Start by parboiling beef by adding beef (2–2 ½ lb) to a large stock pan. Fill with enough water to cover the meat, then bring to a boil for 10 minutes.
Drain the beef into a colander and rinse the beef to remove any scum.
In a large clean pot, add oil (1 Tbsp), along with garlic (4 cloves) and onions (1) over medium-high heat. Saute until aromatic then add in ginger (1 piece).
Next, add in beef and patis or fish sauce (2 Tbsp). Mix well and let cook for 2-3 minutes, allowing the meat to render.
Add in water (9 ⅓ cups), lemongrass (2 stalks) (if using), and beef bouillon (1 cube). Bring to a boil.
Once boiling, reduce to a simmer, then cover and cook until meat is fork tender. Cooking time will also depend on the type of pot you are using. I cooked mine low and slow for 2 hours!
Alternatively, you can pressure cook as well!
Once meat is tender to your liking, remove lemongrass, and add in chayote/papaya (2–3), and chilis (4–6). Cover and cook for 5 minutes or until chayote or papaya are soft.
Add in malungay leaves (1 cup).
Adjust seasoning to your preference, S&P ( to taste).
Serve with hot white rice and a side of fish sauce. I also like to add some freshly grated ginger on top.
