The "Parrot's Cooking Corner" is a collection of Filipino food recipes contributed by food lovers worldwide. Share your favorite recipes with the community. Please submit your recipe along with a photo of the dish and a short description with a photo of yourself to contact@puertoparrot.com or via the contact us page.
Nilagang baka is an everyday dish that can be found in almost all carinderias (small eateries) in the Philippines. It's a Pinoy favorite and highly appreciated by almost everyone.
From the name itself, nilaga, meaning boiled, and baka, which means beef, it takes several hours to cook this dish. The process of boiling makes the meat soft and tender. Beef brisket, short rib, or beef shank would be an excellent choice for this dish, and of course, fresh vegetables must be added to make a perfect flavorful soup.
Ingredients
- 1 kilo beef shank
- 8 potatoes, cut the same size as the beef
- 1 bundle pechay (bokchoy) cut into 2 pieces
- 1 small cabbage, quartered
- 5 onions, diced
- 4 tablespoons of patis (fish sauce)
- 10 corns of black pepper
- 1 liter of water
- Salt and pepper to taste
Instructions
- In a big casserole, place beef and pour in water the water level is just above the meat.
- Bring to boil and let it simmer for 10 mins then remove scum or dirt on top while simmering.
- Add onions. Cover & simmer for 1 to 1 and 1/2 hrs or until beef is tender, if using pressure cooker it will only take 30 minutes.
- Add enough water, beef cube & potatoes, continue to simmer until potatoes are cooked.
- Add peppercorn, ground pepper, & fish sauce.
- Add the cabbage then the pechay, cover then simmer for 2 minutes. Do not overcook the vegetables.
- Salt and pepper to taste.
- Serve steaming hot in a bowl and plain white rice.
