A traditional Filipino beef stew with vegetables.
Ingredients
- 1/2kgbeef (with or without fat and bones)
- 1/4piececabbage
- 1/4piecebaguio beans
- 1pieceonion
- 1pieceginger
- 1piecebeef knorr cube
- 1tbspfish sauce
- 1piecepotato
- 1piecesweet corn (optional)
- salt, to taste
- pepper, to taste
How to make Nilagang Baka
Wash the beef and let it drain.
Chop the cabbage and slice the baguio beans in half.
In a pot, add 0.5 liters of clean water.
Add sliced onion, sliced ginger, whole peppercorns, salt, and beef knorr cube. Cover and bring to a boil.
Once boiling, add the beef. Cover again and boil for about 1 hour until the beef is tender.
When the beef is tender, add the baguio beans, potato, and sweet corn. Cover and boil for another 20 minutes.
After 20 minutes, taste the broth and add 1 tablespoon of fish sauce, pepper, and salt according to your taste.
Cover again and let it simmer for another 5 minutes. Serve hot.
Tips & Tricks
You can add more vegetables like carrots or pechay for added flavor and nutrition.
For a richer broth, you can use beef with bones.
FAQS
What type of beef is best for Nilagang Baka?
You can use beef with or without fat and bones. Cuts like shank, brisket, or chuck are ideal as they become tender when boiled.
Can I add other vegetables to Nilagang Baka?
Yes, you can customize the recipe by adding other vegetables such as carrots, radish, or green beans, depending on your preference.
How can I make Nilagang Baka more flavorful?
You can enhance the flavor by adding more spices like whole peppercorns, or by using a beef broth instead of water. Adjusting the amount of fish sauce can also add depth to the flavor.
Is it necessary to use a beef knorr cube?
While the beef knorr cube adds flavor to the broth, it is not strictly necessary. You can substitute it with other beef bouillon or simply use more salt and spices to taste.
How do I know when the beef is tender enough?
The beef is tender enough when it can be easily pierced with a fork and has a soft texture. This usually takes about 1 hour of boiling, but it may vary depending on the cut of beef used.
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