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Beef Nilaga
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Prep Time:
30 minutes
Cook Time:
100 minutes
Total Time:
130 minutes
Succulent beef short ribs stewed with potatoes and chayote squash in a rich Filipino broth.
Ingredients:
  • 4.5 pounds beef short ribs
  • 1 quart water
  • 2 onions, chopped
  • 1 tablespoon black peppercorns, crushed
  • 2 beef bouillon cubes
  • 2 potatoes, quartered
  • 1 chayote squash, peeled and quartered
  • 2 carrots, cut in chunks
  • 2 stalks celery, quartered
  • salt to taste
  • 0.25 head cabbage, cut into wedges
Instructions:
  • In a large pot, submerge short ribs in water and bring to a high boil for 5 minutes until ribs are partially cooked. Discard cooking water.
  • Place the ribs back into the pot and gently pour in 1 quart of water. Add the onions, peppercorns, and bouillon cubes. Allow the mixture to come to a boil, then cover the pot, lower the heat, and simmer for 1 hour.
  • Remove any excess fat that has risen to the top. Add potatoes, chayote squash, carrots, and celery to the pot. Cover and cook until the potatoes are tender, approximately 20 minutes. Season with salt, then mix in the cabbage and cook for an additional 5 minutes.

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