Beef Nilaga Recipe
Beef nilaga is a hearty and flavorful Filipino-style boiled soup made with fork-tender beef, and veggies. It’s an ultimate comfort food during cold and hot weather alike.
Equipment
- cooking pot and wooden spoon
- Chopping board and knife
- pressure cooker, if available
Ingredients
- 2 pounds beef chuck, beef shank or beef with bones or combination
- water for boiling
- 2 tablespoons salt
- 2 stalks green onions, cut into three pieces optional
- 1 medium onion, quartered
- 1 tablespoon whole peppercorn
- 1 tablespoons vinegar
- 2 pieces sweet corn, divided into 3 pieces
- 2 medium potatoes, quartered
- 15-20 pieces green beans, ends trimmed
- 1 small cabbage, quartered
- 1 bundle pechay or bokchoy
- 3-4 tablespoons fish sauce
Instructions
- Optional. You can blanch the meat and bones (see notes) to help eliminate blood and any other impurities that might cloud the soup.
- In a large pot, combine beef, water, and salt. Turn on the heat and bring to a boil,
- When it comes to a boil, skim the scum that rises on the top.
- Add onions, green onions (if using), whole peppercorn, and vinegar. Reduce heat to low, cover, and simmer for about 1-2 hours (or 30 minutes if using a pressure cooker) or until beef is tender. Add more water as needed.
- Add corn, cover and cook for about 5-7 minutes.
- Mix in the potatoes and simmer for about 5 minutes.
- Add the beans, cabbage, and fish sauce. Mix well and taste. Season with salt if needed and cook for another 5 minutes.
- Put in the pechay, stir and cook for 2 minutes covered and turn off the heat. Let it cook in the residual heat.
- Transfer to a serving bowl and serve while hot.
- Share and enjoy!
Notes
Blanching the meat
In a pot over medium heat, bring enough water to cover the meat and add salt. Boil for 3 to 5 minutes.
Drain the meat, discard the liquid, and thoroughly rinse both the meat and the pot.
Place the meat back into the pot, pour water and cook as directed in the recipe.
