Beef Nilaga Food

NILAGANG BAKA

Nilagang Baka image

Nilagang Baka is the ultimate comfort food! Loaded with fork-tender beef shanks, tendon, and vegetables, this Filipino-style boiled soup is hearty and tasty.

Provided by Lalaine Manalo

Time 2h40m

Number Of Ingredients 12

Ingredients

2 pounds beef shanks, bone-in
1 pound beef tendons
8 cups water
1 large onion, peeled and quartered
1 teaspoon peppercorns
2 tablespoons fish sauce
3 corn, husked and cut into halves
2 medium potatoes, peeled and quartered
1 small cabbage, cut into wedges
12 green beans, ends trimmed
salt to taste
green onions, optional

Steps:

In a pot, combine beef shanks, beef tendon, and water. Over medium heat, bring to a boil, skimming scum that floats on top.
When clear of froth, add onions, peppercorns, and fish sauce.
Lower heat, cover and cook at no more than a simmer for about 2 to 2 1/2 hours or until shanks are tender and tendons are soft. Add more water as needed during cooking to maintain about 6 to 7 cups.
Add corn and cook for about 5 to 7 minutes.
Add potatoes and cook for about 5 minutes or until almost tender.
Add green beans and cabbage and cook for another 2 to 4 minutes or until vegetables are tender yet crisp.
Season with salt to taste. Ladle into serving bowls and garnish with chopped green onions, if desired. Serve hot.

Nutrition Facts : Calories 346 kcal, Carbohydrate 21 g, Protein 39 g, Fat 12 g, SaturatedFat 5 g, Cholesterol 88 mg, Sodium 642 mg, Fiber 6 g, Sugar 6 g, ServingSize 1 serving

BEEF NILAGA

Beef Nilaga image

This is another one-meal-in-a-pot dish. It contains soup, meat and vegetables all cooked together in one delicious broth. Terrific during cooler weather. Serve hot alone or with rice.

Provided by lola

Categories Soups, Stews and Chili Recipes Soup Recipes Beef Soup Recipes

Time 2h

Yield 5

Number Of Ingredients 11

Ingredients

4 ½ pounds beef short ribs
1 quart water
1 tablespoon black peppercorns, crushed
2 onions, chopped
2 beef bouillon cubes
2 carrots, cut in chunks
2 stalks celery, quartered
1 chayote squash, peeled and quartered
2 potatoes, quartered
salt to taste
¼ head cabbage, cut into wedges

Steps:

Place the beef ribs in a large pot with enough water to cover. Bring to a boil over high heat, and boil for 5 minutes. Drain; discard the cooking water (the ribs will not be fully cooked).
Return the beef to the pot. Pour in the 1 quart water, peppercorns, onions, and beef bouillon. Bring to a boil, cover, reduce the heat, and simmer for 1 hour.
Skim any fat floating on the surface. Stir in the carrots, celery, chayote, and potatoes; cover, and simmer until potatoes are tender, about 20 minutes. Season with salt. Add cabbage and cook an additional 5 minutes.

Nutrition Facts : Calories 983.2 calories, Carbohydrate 32.3 g, Cholesterol 167.9 mg, Fat 75.4 g, Fiber 6.8 g, Protein 43 g, SaturatedFat 31.9 g, Sodium 490.8 mg, Sugar 8.7 g

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