Filipino Beef Nilaga

Filipino Beef Nilaga


5 people made this

About this recipe: This classic Filipino stew is a comforting one-pot meal. Serve alone or with rice.


Serves: 5 

  • 2kg beef short ribs
  • 1 litre water
  • 1 tablespoon black peppercorns, crushed
  • 2 onions, chopped
  • 2 beef stock cubes
  • 2 carrots, cut in chunks
  • 2 sticks celery, quartered
  • 1 chayote squash (christophine), peeled and quartered
  • 2 potatoes, quartered
  • salt to taste
  • 1/4 cabbage, cut into wedges

Prep:30min  ›  Cook:1hr30min  ›  Ready in:2hr 

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


You can find Christophine - a pear-shaped squash also known as chow chow or chayote squash - at Caribbean or Asian markets.

Recently viewed

Reviews (0)

Write a review

Click on stars to rate