Nilagang Baka is one of my favorite comfort foods. This was a hit with my family last weekend. The best part of cooking this dish was seeing the once-filled soup bowls of my family clean and empty! Aah, the soup warmed my toes and the emptied soup bowls warmed my heart.
Place beef chunks in a pot (I used beef shoulder). Fill the pot with water and bring to a boil. You can use beef broth instead of plain water. I put in 2 Knorr Beef Cubes for a fuller taste. Simmer for 1 1/2 hours. Be sure to check on the water because it evaporates! You don’t want a dry dish! Add water as needed. When the beef is tender, add potato chunks. Ten minutes before serving, add in sweet Japanese corn cobs. Five minutes before serving, add in the cabbage leaves and baguio beans. I like mine with LOTS of cabbage.
I’m not the type of cook who tastes the dish while it’s cooking. But for this Nilaga, I couldn’t resist taking a sip of the broth every now and then. 😉
Serve this stew hot, hot, hot with rice. Other ingredients you can put in Nilaga are onions, carrots, a wee bit of garlic, pechay, eggs, saba… it’s a flexible dish! Just don’t let the taste of the other ingredients overpower the beefy flavor of your soup!
Hi! I'm Toni Tiu,
and I've been blogging at
at Wifely Steps since 2003. This started as a blog to help newly weds adjust to married life. It has evolved into a home and parenting blog. I write about things close to my heart -- good eats, good reads, family, marriage, and the little things that make everyday happy.
dexie
July 20, 2005 at 8:55 pm (19 years ago)ahhhhhh, naglaway tuloy..hehe.
Dr Emer
July 20, 2005 at 8:59 pm (19 years ago)Masarap talaga ang beef nilaga. Especially on a stormy and cold night. Yummy!
Health tip/suggestion: You can also try boiling the beef chunks to be used the night before. Cool it first before placing inside the ref. The next morning you will see all the fat hardened up looking like “yellow islands” in the broth. Remove and throw away. Now you can use this beef chunks for the nilaga MINUS the dreadful cholesterol and triglycerides.
😉
hanagirl
July 21, 2005 at 12:10 am (19 years ago)I had this for lunch today. yum
paz
July 21, 2005 at 3:04 am (19 years ago)hi toni! i never thought of putting corn in my nilaga! good idea!
kat
July 21, 2005 at 4:06 am (19 years ago)wow…i’ve never seen corn with nilaga…perhaps i’ll try it one day! your dish looks so yummy! i especially love fatty beef pieces in my nilaga! (although i do try to refrigerate before so i can take out the oil/fat chunks on top). yes, i’m such a health nut –not!
Willa
July 21, 2005 at 4:44 am (19 years ago)you gave me a new idea bec usually my nilagang baka only consist of cabbage or sometimes pechay,I can imagine a steaming rice and then pour the soup,very yummy!!!
mare
July 21, 2005 at 6:17 am (19 years ago)Delicious! Great for a cold day.
jeanny
July 21, 2005 at 8:21 am (19 years ago)Natuwa ako ng nakita ko ung pic.Natakam tuloy ako.
Naku Toni, pareho tayo ng hilig. Ang magluto at kumain. Sarap ng beef nilaga noh. Lalo na pag meron sawsawan na patis, calamansi at crushed sili. Grabeh….
watson
July 21, 2005 at 12:55 pm (19 years ago)Hello Toni! No wonder you and your significant other is putting on weight. Eh photo pa lang, ulam na! I also love my nilaga with lots of cabbage. We scramble for the saba. But the corn is new to me. Is there a specific variety of corn that you use for nilaga?
Toni
July 21, 2005 at 1:44 pm (19 years ago)dexie : O eto tissue pamunas ng laway hehehe.
Dr E: I would’ve done that had I not been in a hurry!
Thanks for the tips!!!
hanagirl : Sarap!
paz and kat : The corn gives it an interesting twist, doesn’t it?
Willa : I’m sure your Nilaga is delicious!!!
mare : You said it! It’s the rainy season here so Nilaga would suit the rainy days just fine!
jeanny : Ginugutom mo nanaman ako sis!!!!!!!! Hehehe.
watson : We use Japanese Sweet Corn.
Try it! Sarap!
sha
July 21, 2005 at 2:55 pm (19 years ago)too hot for soup………… this is one of my fave on winter time
Toni
July 21, 2005 at 2:58 pm (19 years ago)sha: and here it is the rainy season!
jojo
July 21, 2005 at 4:16 pm (19 years ago)idol kita talaga! i wish i share your passion in cooking. nasa “cook on a need” basis pa rin ako. hehehe.
the dish beside the nilaga looks good also…yummmm!!!
watson
July 21, 2005 at 4:25 pm (19 years ago)I feel silly. Na-mention mo na nga sa post mo kung anong corn yun, tinanong ko pa!
Toni
July 21, 2005 at 4:29 pm (19 years ago)jojo: Talas ng mata mo hehehe. I’ll post the recipe for that other dish later!
watson: Ako naman sinagot ko rin hehehe.
Jean
July 22, 2005 at 11:31 am (19 years ago)This dish looks wonderful! Need to make some for hubby.
Erik
July 22, 2005 at 1:29 pm (19 years ago)TPT,
We’ve been friends for so long and you’ve NEVER given em the chance to sample your oh so yummy looking food! You therefore owe me DINNER!
Toni
July 22, 2005 at 1:59 pm (19 years ago)Jean: He’s gonna love it!
Erik: Hehehe oo nga. Sige one time mag-cook-out session tayo. 😉 I haven’t even fulfilled my promise of BAKING FOR YOU!
selina
July 28, 2005 at 2:00 am (19 years ago)i never thought a bowl of nilaga could look this sinful. when preparing nilaga myself, i put the beef in a pressure cooker. the meat comes out really tender after that.
Toni
July 28, 2005 at 10:28 am (19 years ago)selina: That sounds yummy! I don’t use pressure cookers because I’m really impatient. I like checking the beef every now and then.
I’m sure your Nilaga turns out really tasty!
Marivic
October 14, 2005 at 6:01 am (19 years ago)how much time do you need to cook the potato, corn, cabbage, green beans and other stuff. And how much water you need to put in the pot?
I would like to try this recipe. It is really look “MASARAP”.
carlo
July 8, 2006 at 8:47 pm (18 years ago)masarap