Nilagang Baka (Beef Stew)
Nilagang Baka Ingredients:
* 1 kilo beef (cut into 1 ½ -inch cubes)
* 3 medium potatoes (quartered)
* 1 small Chinese cabbage (cut into large portions)
* 2 medium carrots (cut into bite-sized pieces)
* 1 onion (quartered)
* onion leaves (clean/wash well and cut into medium-sized pieces)
* 1 medium garlic (peeled and divided into two)
* Sili ( green finger pepper)
* salt to taste
* laurel leaves and whole pepper
Nilagang Baka Cooking Instructions:
* Boil the beef together with a half of the garlic, onion, pepper, laurel leaves and enough salt
* Remove the initial froth that forms on the water’s surface while boiling. Boil for 2 hours under medium fire.
* Check once in a while if meat is already tender and add enough water to your preferred amount of soup.
* When meat is already slightly tender, add potatoes, carrots and sili. Boil for another 10-15 minutes
* Add the Chinese cabbage, onion leaves and other half of the garlic.
* Season to taste.
Nilagang Baka Cooking Tip:
* Do not overcook the vegetables. It would be more delicious if vegetables are somewhat crispy and not soggy.
Nilagang Baka Variation:
* You may choose to add corn to your nilagang baka. Just add the corn together with the potatoes. Japanese corn is delicious because of its sweetness but a more traditional recipe calls for the white corn.
* 1 kilo beef (cut into 1 ½ -inch cubes)
* 3 medium potatoes (quartered)
* 1 small Chinese cabbage (cut into large portions)
* 2 medium carrots (cut into bite-sized pieces)
* 1 onion (quartered)
* onion leaves (clean/wash well and cut into medium-sized pieces)
* 1 medium garlic (peeled and divided into two)
* Sili ( green finger pepper)
* salt to taste
* laurel leaves and whole pepper
Nilagang Baka Cooking Instructions:
* Boil the beef together with a half of the garlic, onion, pepper, laurel leaves and enough salt
* Remove the initial froth that forms on the water’s surface while boiling. Boil for 2 hours under medium fire.
* Check once in a while if meat is already tender and add enough water to your preferred amount of soup.
* When meat is already slightly tender, add potatoes, carrots and sili. Boil for another 10-15 minutes
* Add the Chinese cabbage, onion leaves and other half of the garlic.
* Season to taste.
Nilagang Baka Cooking Tip:
* Do not overcook the vegetables. It would be more delicious if vegetables are somewhat crispy and not soggy.
Nilagang Baka Variation:
* You may choose to add corn to your nilagang baka. Just add the corn together with the potatoes. Japanese corn is delicious because of its sweetness but a more traditional recipe calls for the white corn.
