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Nilagang Baka (Filipino Beef Stew)
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Marco
@marco1519
Saverd at: www.simplyrecipes.com
Servings
6
Prep time
10 min
Cook time
150 min
Category
Main Dishes
Source
Ingredients
2 pounds beef chuck stew meat (cubed), or beef sirloin, cubed
2 pounds beef short ribs
1 teaspoon baking soda
2 tablespoons vegetable oil
1 large white or yellow onion, chopped
2 cloves garlic, minced
2 green onions, chopped, white and green parts separated
10 cups water, or enough to fully cover the meats and vegetables
1 tablespoon fish sauce, like Red Boat
2 medium yellow or white potatoes, (5 to 10 ounces each), peeled and quartered
1 medium carrot (about 3 ounces), peeled and sliced
8 ounces green beans, trimmed and cut into 2-inch pieces (about 2 cups)
1/4 pound green cabbage, cut into 8 wedges
1/2 teaspoon kosher salt
1/4 teaspoon ground black pepper
4 cups steamed rice , optional
1/4 cup fish sauce
Instructions
Prepare the beef: Wash the beef in cold water. Pat dry with paper towels. Add the beef stew cubes and the beef short ribs to a large mixing bowl. Sprinkle the baking soda all over the meat, making sure to spread all around evenly. Let the baking soda marinate for 30 minutes. This will help tenderize the meat. This is a great time to prep all of the vegetables for the stew. After exactly 30 minutes, wash off the baking soda from the beef cubes and pat dry with paper towels. Set aside. Simply Recipes / Shilpa IyerSimply Recipes / Shilpa Iyer
Cook the nilagang baka: Add the oil to a large stockpot over medium heat. When the oil is hot, add the onion, garlic, and white scallions and sauté until fragrant, about 2 minutes. Add the beef, followed by the water. Add the fish sauce and stir to combine. Cover and cook over medium heat, simmering the beef until soft and tender, about 2 hours. Pierce the beef with a fork—it should be fall-off-the-bone tender. When I am in a rush, I transfer the beef, broth, garlic, and onions into a pressure cooker and cook at high pressure for 45 minutes, using a natural release. I simmer the vegetables separately in a medium pot and add them to the cooked meat before serving.Simply Recipes / Shilpa IyerSimply Recipes / Shilpa IyerSimply Recipes / Shilpa Iyer
Cook the vegetables: Add the potatoes and carrots and stir. Continue cooking until the vegetables are tender, about 15 to 20 minutes. Add the green beans and cabbage and mix well. Cover the pot and continue cooking until the greens are tender, about 10 minutes. Season with salt and pepper. Simply Recipes / Shilpa Iyer
Serve: Ladle the meat, vegetables, and broth into a large tureen or soup bowl. Sprinkle the scallion greens on top for garnish. Serve piping hot with steamed rice and a side of fish sauce. Diners can use the fish sauce to adjust the flavor and saltiness of the stew. If there are leftovers, store them in a covered container in the fridge for up to 4 days. Love the recipe? Leave us stars and a review below! Simply Recipes / Shilpa Iyer
Cook the nilagang baka: Add the oil to a large stockpot over medium heat. When the oil is hot, add the onion, garlic, and white scallions and sauté until fragrant, about 2 minutes. Add the beef, followed by the water. Add the fish sauce and stir to combine. Cover and cook over medium heat, simmering the beef until soft and tender, about 2 hours. Pierce the beef with a fork—it should be fall-off-the-bone tender. When I am in a rush, I transfer the beef, broth, garlic, and onions into a pressure cooker and cook at high pressure for 45 minutes, using a natural release. I simmer the vegetables separately in a medium pot and add them to the cooked meat before serving.Simply Recipes / Shilpa IyerSimply Recipes / Shilpa IyerSimply Recipes / Shilpa Iyer
Cook the vegetables: Add the potatoes and carrots and stir. Continue cooking until the vegetables are tender, about 15 to 20 minutes. Add the green beans and cabbage and mix well. Cover the pot and continue cooking until the greens are tender, about 10 minutes. Season with salt and pepper. Simply Recipes / Shilpa Iyer
Serve: Ladle the meat, vegetables, and broth into a large tureen or soup bowl. Sprinkle the scallion greens on top for garnish. Serve piping hot with steamed rice and a side of fish sauce. Diners can use the fish sauce to adjust the flavor and saltiness of the stew. If there are leftovers, store them in a covered container in the fridge for up to 4 days. Love the recipe? Leave us stars and a review below! Simply Recipes / Shilpa Iyer
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