Nilagang Baka 3

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Ingredients :

500 g. of beef brisket
6-8 c. of broth
2 pcs. of chayote
1 bunch of pechay (pei tsai)
1 bunch of sili (chili) leaves

Cooking procedure :

Cut the beef brisket into 2″ cubes. Place in a heavy saucepan or casserole and cover with the broth. Bring to a boil, skimming the scum as it rises. Lower the heat, cover and simmer for an hour and 45 minutes hours or until almost tender. Alternatively, use a pressure cooker.

Meanwhile, prepare the vegetables. Peel and core the chayote. Cut into 2″ cubes. Cut off the root ends of the pechay. Pick the sili leaves and discard the stalks.

About 15 to 20 minutes before the beef cubes are cooked to tenderness, add the chayote cubes. Stir well. Simmer for 15 to 18 minutes. Add the pechay leaves, stir and simmer for another 2-3 minutes. Turn off the heat, add the sili leaves on top of the meat and vegetables, cover and let stand for 5 minutes. Stir before serving.

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April 11, 2004  Print This Post   
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Comments

5 Responses to “Nilagang Baka 3”
  1. Raph says:
    March 10, 2008 at 3:59 pm

    Hi Ms. Connie!

    I tried this recipe yesterday, and it was so delicious! I never thought pechay and sayote would be a good combination. cant wait to try the other recipes. nilaga is indeed a versatile dish!

    Reply
  2. baby says:
    May 23, 2008 at 6:34 am

    what do you mean by broth? is that the knorr cube??

    Reply
  3. Connie says:
    May 23, 2008 at 1:52 pm

    No, it means homemade broth. Knorr cubes ruin the natural taste of any dish.

    Reply

Trackbacks

Some related discussions...
  1. I said it’s not a cake! | House on a hill says:
    September 6, 2008 at 1:13 pm

    [...] for today’s lunch. A little before noon, I told the house helper to reheat the reserved nilaga and asked if there were other leftovers in the fridge that could be [...]

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  2. Nilagang baboy (boiled pork ribs with vegetables) | Healthy veggies | Home-cooking rocks! says:
    August 24, 2009 at 1:46 pm

    [...] Beef is the favorite meat for cooking nilaga. Because of the length of time it takes for the meat to become tender, the broth becomes rich in flavor and color. You can have it with potatoes, carrots and sweet corn; potatoes and pechay; or even sayote (chayote) and pechay. [...]

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