You wouldn't expect Nilagang Baka to be a delightful combination of tastes for a dish that can be easily translated into English as "cooked beef." This recipe only intermingles the greatest ingredients for an ever comfortable dish, from the soft and pleasing texture of baby bok cabbage to the ever tender and rich cubes of beef sirloin. One of the reasons for its popularity is that, like many other classic Filipino recipes, it combines a lot of meat, veggies, and stew.
But one of the main reasons for Nilagang Baka's popularity is that it has a mild flavor that isn't overbearing. While many savory Filipino dishes have a strong flavor, this one has subtle flavors from the beef broth, salt, and pepper. Simple seasonings are used to bring out the finest in the different ingredients.
how to cook nilagang baka?
Ingredients
2 pound diced sirloin of beef
2 bunches pechay or baby bok choy
1 head of cabbage
6 halved Saba banana bits
4 baked potatoes, quartered
1 white onion, peeled and halved
4 celery stalks, chopped
1 tblsp. star anise
4 c. beef stock
four cups of water
Season with salt and pepper to taste.
Instructions
In a large cooking pot, combine the water and beef broth. Bring the water to a boil.
Add the celery, onion, and star anise. Reduce the heat to a medium setting. Continue to boil, covered, for another 20 minutes.
Using a skimmer or a sieve, remove the onion, star anise, and celery from the boiling liquid. These ingredients can be thrown away.
Toss in the meat. Simmer the meat for 60 to 90 minutes, or until it is tender. If necessary, you can add extra water.
Place the saba banana and potatoes in the pot. Cook for 10 minutes before serving.
Combine the bok choy and cabbage in a large mixing bowl. Season with salt and pepper. Stir.
Cover and remove from the heat. Allow the vegetables to simmer for 2 to 5 minutes with the lid on.
Serve in a serving bowl.
Serve. Enjoy and share!