Been making a lot of soup lately — the kind that doubles as the main dish in a meal. Anything with lots of liquid helps fight dehydration in this terrible summer heat. Like this meat and vegetables soup. It’s really just another version of nilagang baka (boiled meat and vegetables soup), an endless variety of which can be found all over the world. What’s so unique about this one? Well, it uses a part of the cow that would probably make most First World residents cringe in horror. Too bad, really, how they lack appreciation for the tastier parts of an animal.
This soup has chunks of the cheeks of a cow. As with most edible animals, it’s the meat on the head that has the best flavor and texture. It’s true with most fish, it’s true with pork and it’s true with beef. Next to the head, the meat nearest the bones. The meat with least flavor? The ones that, ironically, command higher prices — the loin cuts. [Read More...]