Filipino Beef Nilaga

    Filipino Beef Nilaga

    (9)
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    2hr


    5 people made this

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

    Ingredients
    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

    Method
    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.

    Christophine

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

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    Reviews & ratings
    Average global rating:
    (9)

    Reviews in English (9)

    by
    7

    Really good for short ribs. I dredged the ribs in flour and browned them first, threw it all into a slow cooker and added bay leaf and garlic powder.  -  12 Jan 2014  (Review from Allrecipes US | Canada)

    by
    6

    I added garlic salt and seasoned salt after it was cooked. It made the dish much tastier. If you don't "doctor" it a bit, it is incredibly bland. That being said, the fresh veggies were wonderful. Meat was just so-so.  -  10 Mar 2013  (Review from Allrecipes US | Canada)

    by
    0

    This is a great Filipino recipe. The real authentic way to eat this is over rice and to have patis aka fish sauce on the side so the dish isn't so bland.  -  17 Oct 2016  (Review from Allrecipes US | Canada)

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