Dan and I made Nilagang Baka this time with a mix of oxtail as well as beef cubes. The bone marrow from the oxtail definitely improved the broth. There was a nice fattier taste in the broth and def more beef flavor. Eating the meat off the bones took some work though. I think we need to find short ribs to make it even better, but this was our best batch so far.
Full bowl of soup - potatoes, beef, carrots and cabbage