Filipino Beef Caldo Recipe
Nilagang Baka Ingredients:
1 kilo beef; cut in chunks
1 small head cabbage (repolyo); quartered
1/4 kilo Chinese cabbage (pechay)
2 potatoes; quartered
1 tablespoon garlic; crushed (optional)
1 onion; sliced
1 tablespoon peppercorns
Salt to taste
2 beef boullion (optional)
1 lemon or 5 kalamansis
Nilagang Baka Cooking Instructions:
Fry the potatoes in 3 minutes. Set aside
In a stock pot with no water, simmer the onion with the beef on top until onion renders its juice and beef changes color. Season with fish sauce,cover, and let stand for 5 minutes. Add water to cover, garlic, and peppercorns. Boil for at least one hour. More water maybe added if the beef if tough. When beef is tender, add the potatoes. Let stand for 5 minutes. Season with salt according to taste or simply add boullion whichever you prefer. Add repolyo cabbage and Chinese cabbage. Cook until done.
Remove from fire and serve hot! Side with fish sauce and lemon (or calamansi) juice or soy sauce with lemon (or calamansi) juice whichever is your preference.
Boiling the beef chunks slowly and gently over low heat brings out the flavor of the meat, and keeps the meat very tender.
But but but....if you don't have much time and you want to expedite the cooking process, use "pressure cooker" to soften the meat of the beef shank. When tender, add the necessary ingredients.
Leave a Comment:
Yong pamintang buo also called peppercorn.
Ang tanong ko naman - ano ang pag-kakaiba ng nilaga, bulalo at pochero.