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Ingredients

• 1-1.5 kg beef (shank, brisket, or ribs) cut into cubes 
• 1 large onion (quartered) 
• 1 tsp whole black peppercorns 
• 2-3 cloves of garlic (optional) 
• 2-3 medium potatoes (quartered)
• 1 head of cabbage or bok choy 
• 1-2 pieces of corn (cut into chunks) 
• Green beans or carrots (Optional) 
• Fish sauce 
• Salt to taste

Instructions

1. Place the beef cubes, onions, and peppercorns into a cold Saladmaster Stock Pot
2. Add enough water to barely cover the meat. Cover the pot and bring it to a boil.
3. Once the Vapo-Valve™ clicks (indicating it has reached the ideal temperature), reduce the heat to low.
4. Add in the beef. Simmer on low for 45 to 60 minutes or until the beef is fork-tender.
5. Once the meat is tender, add the corn and potatoes. Replace the cover and cook on low for another 10 minutes.
6. Add the fish sauce (patis) and salt to taste. Place the cabbage or bok choy on top of the other ingredients.
7. Cover for an additional 2-3 minutes. The residual heat in the Saladmaster pot will perfectly steam the leafy greens without them becoming mushy. 
8. Plate and serve! Best served with white rice.

Beef Nilaga (Filipino Boiled Beef Soup)

Life Changing Dinners

A comforting Filipino beef soup made with tender beef, potatoes, corn, and fresh vegetables simmered in a flavorful broth. Warm, hearty, and best enjoyed with steamed rice.

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Cook Time 1 hour hr

Course Main Course

Cuisine Asian, Filipino

Equipment

• Stock Pot

Ingredients

  

• 1-1.5 kg beef shank, brisket, or ribs cut into cubes
• 1 large onion quartered
• 1 tsp whole black peppercorns
• 2-3 cloves of garlic optional
• 2-3 medium potatoes quartered
• 1 head of cabbage or bok choy
• 1-2 pieces of corn cut into chunks
• Green beans or carrots Optional
• Fish sauce
• Salt to taste

Get Recipe Ingredients

Instructions

 

• Place the beef cubes, onions, and peppercorns into a cold Saladmaster Stock Pot
• Add enough water to barely cover the meat. Cover the pot and bring it to a boil.
• Once the Vapo-Valve™ clicks (indicating it has reached the ideal temperature), reduce the heat to low.
• Add in the beef. Simmer on low for 45 to 60 minutes or until the beef is fork-tender.
• Once the meat is tender, add the corn and potatoes. Replace the cover and cook on low for another 10 minutes.
• Add the fish sauce (patis) and salt to taste. Place the cabbage or bok choy on top of the other ingredients.
• Cover for an additional 2-3 minutes. The residual heat in the Saladmaster pot will perfectly steam the leafy greens without them becoming mushy.
• Plate and serve! Best served with white rice.

Keyword pork, soup

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