Beef Nilaga Recipe
Ingredients
- 2 pounds beef shank or brisket, cut into chunks
- 8 cups water
- 1 large onion, quartered
- 4 cloves garlic, minced
- 2 bay leaves
- 1 tablespoon whole peppercorns
- 1 teaspoon salt
- 4 medium potatoes, quartered
- 4 carrots, cut into chunks
- 1 small cabbage, cut into wedges
- 2 green onions, sliced
- 1 tablespoon fish sauce
- 1/2 teaspoon black pepper
Instructions
- In a large pot, combine beef, water, onion, garlic, bay leaves, peppercorns, and salt
- Bring to a boil, then reduce heat and simmer for 1 hour
- Skim off any foam that rises to the surface
- Add potatoes and carrots, simmering for 15 minutes
- Add cabbage wedges and cook for 10 minutes
- Season with fish sauce and black pepper
- Remove bay leaves and peppercorns
- Garnish with sliced green onions
- Serve hot with steamed rice
Special Notes
This traditional Filipino beef nilaga is a comforting soup that's perfect for cold weather. The long simmering time ensures the beef becomes tender and flavorful. The key is to skim the foam during cooking to keep the broth clear. This dish is often served with fish sauce and chili peppers on the side. Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop.