Nilagang Baka 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 onion; sliced
1 clove garlic; pounded
2 corns; cut in halves
1 tablespoon peppercorn
Fish sauce
2 beef boullion
1 lemon or 5 kalamansi
Soy sauce
Nilagang Baka Cooking Instructions:
Fry the potatoes in 3 minutes. Set aside
In a stock pot, simmer the beef with onion, and peppercorn for at least one hour. Remove the scum that rises above the soup. More water maybe added if the beef if tough. When beef is very tender, add potatoes and carrots. Let stand for 5 minutes. Add cabbage and Chinese cabbage. Season with fish sauce according to taste.
Remove from fire and serve hot with soy sauce and lemon or kalamansi juice.
Cooking Tip:
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.
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