Beef Nilaga Food

CORNED BEEF NILAGA

Steps:

• In a pot over medium heat, combine water, beef base, onions, and peppercorns. Bring to a boil, stirring until the beef base is dissolved.
• Add potatoes. Lower heat and simmer until tender.
• Add green beans and cook until half-cooked.
• Add corned beef and cabbage. With the back of the spoon, break corned beef into desired pieces.
• Continue to cook until beef is heated through and vegetables are tender yet crisp.
• Season with salt and pepper to taste. Serve hot.

NILAGANG BAKA

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.

BEEF NILAGA

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.

BEEF NILAGA

Steps:

• Fill a large pot with water and add the beef and bone marrow if using. Over a medium heat. Bring to the boil. Skimming the scum that floats to the top untill the broth is clear.
• Add the stock cube, onion, peppercorns and fish sauce. Lower the heat to a simmer. Cover and cook for about 1 to 1 and a half hours. Or until the the beef is tender. Keep an eye on the the water level. Add more if needed.
• Once beef is tender, add the green beans. Cook for 5-7 minutes.
• Add the leek and cabbage. Cook for a further 5 minutes until the vegetables are cooked. Season to taste.
• Serve over a bowl of boiled rice.

NILAGA (FILIPINO CHICKEN STEW)

Steps:

• Place the chicken in a heavy pan with the water, ginger, peppercorns, soy sauce, carrot, onion, and celery. Boil uncovered over high heat for 25 minutes.
• While that's cooking, heat the oil over high heat in a large frying pan. Add the potatoes, and saute them for 8-10 minutes, or until they are lightly browned on some sides. Set aside.
• Add the potatoes and cabbage to the stew. Lower the heat , and simmer for 10 minutes. Mix well, and serve hot and steaming.