Nilagang baka : boiled beef and vegetables
Ingredients :
3/4 kilo of stewing beef (brisket, shank or short ribs), cut into serving pieces
1 whole garlic
1 whole onion, peeled
1 large carrot
3 medium-sized potatoes
3 Japanese corn cobs
salt and pepper to taste
Cooking procedure :
Using a sharp pointed knife, pierce garlic in several places.
Cut carrot and potatoes into cubes, a little smaller than the beef pieces (by the time the beef is cooked, it would have shrunk and will be about just the same size as your carrots and potatoes). Peel the corn cobs and break or cut each cob into 3 pieces.
Place beef pieces in a large casserole. Cover with water. Add garlic, onion and salt. Set over medium heat and bring to a boil. Remove scum as it rises. Cover tightly and simmer for 1-1/2 hours. Test for tenderness. Add more water if necessary, i.e., if they have to be cooked much longer.
When beef is almost done, add carrots. Simmer for about 5 minutes. Next, add the potatoes. Simmer for another 5 minutes. Lastly, add corn cobs and simmer for 10 minutes.
Serve hot.
Comments
17 Responses to “Nilagang baka : boiled beef and vegetables”Trackbacks
Some related discussions...-
[...] — better!), except for the substitution of chicken for beef. In fact it looked exactly like this, minus the beef. [...]
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[...] put it in almost all of our soup dishes like Tinolang Manok, Sinigang, Ginisang Monggo and even in Nilaga. Good thing we have a Malunggay tree. But aside from fresh Malunggay, I even take Malunggay [...]
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[...] night, I cooked nilagang baka, a total of 1.75 kilos, divided the cooked nilaga into three portions and reserved the third [...]
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[...] 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 [...]
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[...] for making this soup dish. I like to experiment with vegetable 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 [...]
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Hi! How come this site change? Before they had a next and previous arrow to look for recipe. I don’t see it now. I like browsing the recipes… thanx
They were replaced by the related entries links, vivien.
hi ms. connie,
when you say a whole garlic, as in isang buong ulo ng garlic? ganun kadami? been browsing the recipe and wanted to try out some. m not much of a cook,though…just wanted to please my husband hehehe..thanks!
one whole head of garlic, anna. you want the flavor of the whole garlic in the broth.
using whole heads of garlic and onion will make my life easier. i used to crush or slice them. never used corn my nilaga before but i will try. thanks.
Okay, one more time. When you say an entire garlic, are you including the peel also? Sorry, I am not a cook either and I take directions literally. Unless you state to peel off the outer covering, I am going to put the entire thing right in. Thanks for your time.
cisco, in this recipe, the garlic is unpeeled since you’re not going to eat it — it’s only for flavoring the broth.
can I add more vegetables like cabbage and petchay? my mom used to put lots of vegetable kahit malunggay pwede daw..the more vegetables you put the better…is it true?
pink, yes, you can add more vegetables. cabbage and pechay are traditional. i don’t know about malunggay though.
I’ve eaten something before with saging na saba.
We had this nilaga last Sunday, Connie. I love the slight sweetness the corn cobs gave to the broth. I also added lots of bok choy. Ang sarap!
Wow! I will definitely try to cook this. Nilaga with carrots and corn.