Nilagang Baka 2
This is a variation of my previous nilagang baka recipe. I used short ribs this time (I used brisket in the other recipe). I also used a one leafy vegetable (pechay) and one root vegetable (potato) for contrast. If you would like to add more color, add some carrot wedges. If you want more than one variety of leafy vegetables, add some cabbage wedges.
Ingredients :
3/4 kilo of beef short ribs, cut into serving pieces
1 whole garlic
1 whole onion, peeled
4-5 pcs. of peppercorns
2 bunches of pechay (Chinese cabbage)
3 medium-sized potatoes, quartered
salt to taste
Cooking procedure :
Place the beef pieces in a casserole and cover with water. Pierce the garlic in several places using a sharp pointed knife. Add the garlic, onion and peppercorns to the beef. Season with salt. Set over high heat and bring to a boil, removing scum as it rises. Lower the heat, cover and simmer for 2 hours or until the beef is tender. Transfer the beef to a plate, cool slightly and pull out the bones. Strain the broth.
Pour the strained broth into a clean casserole and bring to a boil. Add the potatoes, cover and simmer for 5 minutes. Adjust seasonings. Add the boned beef and simmer for another 5 minutes or until the potatoes are done. Turn up the heat to medium-high. Place the pechay leaves on top of the beef and potatoes and boil gently until the pechay leaves begin to wilt. Push down the leaves into the broth, if necessary. Turn off the heat, cover the casserole and finish cooking the pechay leaves for another 5 minutes. Serve hot.
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Some related discussions...-
[...] night, I cooked nilagang baka, a total of 1.75 kilos, divided the cooked nilaga into three portions and reserved the third portion for today’s lunch. A little before noon, I [...]
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[...] of Southeast Asian countries. For instance, there is a Malaysian dish very much like our own nilagang baka but comes with whole caps of black Chinese mushrooms and is served with soy sauce spiced with [...]
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[...] (boiled), one is referring to a soup dish made with boiled meat and a medley of vegetables. All my previous nilaga recipes were served that way–as a soup dish. But have you ever tried serving [...]
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[...] combinations though. I have tried potatoes, carrots and Japanese sweet corn, pechay and chayote, pechay and potatoes… But the possibilities do not end with the variety of vegetable combinations. I tried cooking [...]
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[...] the chunks of meat, beans, saba and the wonderful broth. Somewhat a cross between nilagang baka and kare-kare. I decided right there and then that I would try making it at home one of these days. [...]
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good day!
is it ok to use a pressure cooker to save time or will the flavor suffer? thanks
I used a pressure cooker for years (until it conked out) and I had no complaints about the results.