Preparation Time: 10 mins
Cooking Time: 2 hours
- 2 lbs beef (brisket, shank or short ribs), cut into serving pieces
- 1 medium sized onion, quartered
- 6 cloves garlic, crushed
- 3 bundles pechay (bok choi), washed and trimmed
- 3 stalks green onion, cut into 2 ½ inch length
- 8-10 pcs string beans or 12-15 pcs green beans, cut into 2 ½ inch length
- 2 pcs. corn on the cob, each cut into 3
- 2 potatoes, quartered
- ¼ tsp peppercorns
- 2 Tbsp fish sauce
- Place beef in a big pot. Add enough water to cover the meat and bring to a boil over medium low heat until scum appears on the surface. Remove all the scum or brown bubbles that will form on top of the soup.
- Add garlic, onion, peppercorns & beef cube. Cover and simmer until beef is tender, approximately 1½ hours. Test for tenderness. Remember that tenderness varies depending on the cut of beef you’re using. Add more water if necessary, i.e., if they have to be cooked much longer.
- Add corn cobs. When almost done (approx. 10 minutes), add potatoes. Simmer for 5 mins or until potatoes are half cooked.
- Add string or green beans and fish sauce. Simmer until green beans are almost cooked, that’s about 5 minutes.
- Add pechay and green onions. Add salt if needed. Simmer for 3 more minutes.
- Serve hot!
Note: Other vegetables that you can add to your nilaga are cabbage, napa cabbage, & Taiwan bok choy. Some add carrots, & plantain/saba bananas, but I don’t. I love carrots & saba but they tend to overpower the taste of the beef taking away the supposed to be beefy flavor of your nilaga.