How to cook Beef Nilaga
1
Start the broth
Place beef and water in a large pot. Bring to a boil and skim off the foam.
2
Simmer the beef
Add onion and peppercorns. Cover loosely and simmer for 90 minutes or until tender.
3
Season
Add fish sauce and enough salt to make the broth savory but clean-tasting.
4
Cook the vegetables
Add potatoes and corn for 12 minutes, then green beans and cabbage for 5 minutes.
5
Finish with pechay
Add pechay and cook for 2 minutes, just until wilted.
6
Plate and serve
Ladle beef, vegetables, and clear broth into a blue-rimmed bowl. Serve with fish sauce on the side.
Maria’s tip: Prepare all ingredients before cooking so the dish comes together smoothly and the vegetables keep their shape.
Food safety: Cook meat thoroughly, avoid cross-contamination, and refrigerate leftovers promptly.