Are you looking for ways to cook tasty and overflowing nilagang baka? Well, you are lucky. Check out the nilagang baka recipe below.
Nilagang Baka is another all-time Filipino favorite and when we said all-time, this has no season.
Though best eaten during the colder months, Nilagang Baka or beef stew in English, is still eaten even when the season is hot and humid. There’s no weather for the tasty and overflowing goodness of the soup.
This recipe involves candava banana (saba) and chopped corn to add more flavor.
- 1 kilo of beef – cut based on preference
- 2 piece Japanese corn – Cut into 4 parts each
- 7 pieces saba – cut both ends and slice into half
- Baguio beans – remove the tips and cut into half
- 1 bundle Pechay – bottom removed
- 2 pieces medium potato – peeled and chopped
- 3 cloves garlic – minced
- 1 medium onion – chopped
- Spring Onion – chopped
- 8 cups water
- salt and pepper to taste
Read: Bilagang Baboy Recipe
- Cook the beef first in a pressure cooker until tender. Don’t throw the broth and set aside.
- In a pan saute garlic and onion.
- Add the beef and 1 pitcher of water and let it boil.
- Put the saba and let it boil for 15 minutes.
- Add the remaining water, Baguio Beans and potato then let it boil for about 5 minutes. Make sure that some water evaporates.
- Add the pechay and onion spring. Boil for a minute.
- Put in salt and pepper. Adjust the taste based on your preferences.
- Serve and enjoy.
- If you don’t have a pressure cooker, you can just use medium heat and boil the beef for about an hour or until cooked. You can adjust the water.
- Instead of pechay, you can use bok choy.
- If you want sweet kicks, you can replace the potatoes with sweet potatoes.
- This nilagang baka is best eaten with rice and spicy fish sauce.