Easy Lechon Baka Recipe With Mushroom Gravy

It takes minutes to prepare this litson baka dish.
lechon baka with mushroom sauce recipe closeup
Photo by Majoy Siason | Styling by Lady Badoy | Food by Roselle Miranda

What Is Lechon Baka?

It all started with Andok’s litson baka during the pandemic. Since then, other food places started making their version of the tender beef slab. 

Roast beef has been around longer than the pandemic but this new interest also meant more people were turning to beef than pork for special occasions. The beef cut used is also cheaper than steak but results in super juicy and addictive slices. 

This recipe is just one of 10 featured cover recipes from Yummy’s December Digital Issue, and we think any of these dishes will make a delicious addition to your Noche Buena table this year. 

Table of Contents

How to Serve Lechon Baka 

Steamed rice or even garlic rice would be excellent with any roast meat dish such as this lechon baka recipe. However, we also know that some of you may want other alternatives. Here are other ways to enjoy this dish:

Pair it with potatoes: Potatoes are a classic pairing for any meat dish and this lechon baka is no different. Try mashed potatoes, roasted potatoes, or even exert more effort and make a gratinated potato dish that will wow your guests. 

Add a salad: While a veggie side dish is common, you can also serve a fresh green salad on the side, too. This side offers another veggie offering that also relieves the palate from all those rich flavors and textures. 

Serve with spiced vinegar: This may be served with a mushroom gravy made from the beef drippings as recommended but you can also serve this with a spiced vinegar that cuts through the beef’s richness and delivers a contrasting tang that is also delicious. 


Chill it and make sandwiches: Who said that this is only good as a rice pairing? Any leftovers that you store for the next day can be made into awesome sandwiches! 

How To Cook Lechon Baka 

One of the easiest ways of cooking beef until it’s tender is to simply let it cook until it is. This theory behind simply seasoning the beef, putting it in a pan with beef stock, covering it, and letting it roast in the oven for hours until it’s tender. 

You might think this merely boils the beef and while we can certainly cook the beef without the liquid, the stock ensures the beef is not only tender as it gently steams the beef to tenderness but also seasons it so it’s moist, tender, and flavorful. 

This liquid is also what transforms the simple mushroom sauce into a rich gravy since it is infused with the flavors from the beef. 

The resulting meal is tender slices of beef with a rich and delectable sauce that complements the meat and marries the dish together wonderfully. 

Photo by Shutterstock

Tips To Make The Best Lechon Baka 

1 Use beef brisket. 

The beef brisket used to be a cheaper cut of meat until the phenomenon of the litson baka made it more popular. This cut of beef is not as expensive as steak of the same weight so it’s a great alternative for those who want the rich flavor of beef but not the expense of steak. 


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Contact your local butcher and nearest meatshop (We called up Tenderbites and the nearest Monterey meatshop for our beef needs.) so you are sure you have the cut you need before you plan your dinner plans. 

2 Season the beef stock.

If you want more flavor in your litson baka, you can tweak the stock to be more flavorful than basic. Add herbs and spices such as rosemary, basil, and thyme or maybe go Mediterranean with warm spices such as ground cumin, fenugreek, and a touch of cinnamon. 

3 Roast the beef before serving. 

It might be tempting to just serve the beef once it’s tender but to give it even more depth of flavor, sear the beef in the oven at 400 degrees F/200 degrees C for at least 20 minutes so you get the roasted charred beef bits on top for the best flavor. 

4 Serve with vinegar or another sauce. 

This makes a fantastic-tasting mushroom gravy to serve with your lechon baka meal but you can opt to use another kind of sauce. 

Liston baka from Andok’s originally came with vinegar, and this is a great dipping sauce. You can also try making a classic beef gravy, a creamy garlic mayo sauce, or melt herb-infused butter as a rich and tempting dip. 

lechon baka with green salad and mushroom sauce recipe
Photo by Majoy Siason | Styling by Lady Badoy | Food by Roselle Miranda

Lechon Baka Storage Tips

1 Refrigerate lechon baka within the week. 

Meat is easy to store whether in the refrigerator or in the freezer. If in the refrigerator, this is the best place to store the beef if you’re planning on consuming it within the week. Store in a container with a lid and chill until ready to reheat and eat again. 


2 Freeze the lechon baka if you plan to store it for longer than the week. 

The great thing about meat is that it’s easy to freeze, especially when it’s already cooked. Just wrap it in plastic wrap well so it doesn’t develop freezer burn and won’t affect other food in the freezer. Frozen cooked meat can be stored for weeks up to a few months. It just needs to be thawed and reheated to be edible again. 

lechon baka with green salad and mushroom sauce recipe

Easy Lechon Baka Recipe with Mushroom Gravy

Roselle Miranda
It's so easy to make this at home!
Prep Time 10 minutes
Cook Time 4 hours 20 minutes
Course Main Course
Cuisine American, Filipino
Servings 8 servings


  • 1 2.25- kilo beef brisket slab whole
  • 1 piece beef bouillon cube dissolved in 1 cup hot water

For Mushroom Gravy:

  • 1/4 cup unsalted butter
  • 1/2 cup canned button mushrooms sliced
  • 1 1/2 tablespoons all-purpose flour
  • 1 1/2 cups beef drippings (taken after the beef is cooked)
  • 1/2 cup all-purpose cream
  • 1 tablespoon parsley chopped, optional
  • Salt to taste
  • Ground black pepper to taste


  • Preheat oven to 350 degrees F/180 degrees C.
  • On a chopping board, lightly season the beef with salt and ground black pepper on all sides. Place in a roasting pan and pour in the beef stock. Cover with foil and place in the preheated oven. Roast for about 3 hours and 45 minutes or until the beef is tender. (See notes.)
  • Remove the foil from the pan and remove about 1 1/2 cups beef drippings from the pan. (You'll use this for the mushroom gravy.) Increase the heat to 400 degrees F/200 degrees C and roast the last 15 minutes to brown the tops. REmove from the oven and let the meat rest for at least 15 minutes before slicing and serving.

For the Mushroom Gravy:

  • In a frying pan over medium heat, melt butter. Add the sliced mushrooms and sauté until heated through. Season with salt and pepper and cook another 10 seconds.
  • Sprinkle in flour and stir until the flour has absorbed the butter. Pour in beef drippings (Discard any excess beef fat.) stirring to combine well. Bring to a boil and let simmer until completely thickened. Stir in the cream and season to taste if needed.
  • When ready to serve, stir in the parsley and serve sliced lechon baka with the mushroom gravy.


To test for tenderness, use a fork to poke the meat in the center. If it easily enters and exits the beef, it's tender. Cover with foil again and roast another 30 minutes if the beef is still not yet tender. 
No time to make a mushroom gravy? Use a packet of cream of mushroom soup. Instead of flour, use the powdered soup by the tablespoon. 
Keyword baka, beef, beef recipe, easy recipe, lechon baka, roast beef
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