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.

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