This is a variation of my previous nilagang baka recipe. I used short ribs this time (I used brisket in the other recipe). I also used a one leafy vegetable (pechay) and one root vegetable (potato) for contrast. If you would like to add more color, add some carrot wedges. If you want more than one variety of leafy vegetables, add some cabbage wedges.
3/4 kilo of beef short ribs, cut into serving pieces
1 whole garlic
1 whole onion, peeled
4-5 pcs. of peppercorns
2 bunches of pechay (Chinese cabbage)
3 medium-sized potatoes, quartered
salt to taste
Cooking procedure :
Place the beef pieces in a casserole and cover with water. Pierce the garlic in several places using a sharp pointed knife. Add the garlic, onion and peppercorns to the beef. Season with salt. Set over high heat and bring to a boil, removing scum as it rises. Lower the heat, cover and simmer for 2 hours or until the beef is tender. Transfer the beef to a plate, cool slightly and pull out the bones. Strain the broth.
Pour the strained broth into a clean casserole and bring to a boil. Add the potatoes, cover and simmer for 5 minutes. Adjust seasonings. Add the boned beef and simmer for another 5 minutes or until the potatoes are done. Turn up the heat to medium-high. Place the pechay leaves on top of the beef and potatoes and boil gently until the pechay leaves begin to wilt. Push down the leaves into the broth, if necessary. Turn off the heat, cover the casserole and finish cooking the pechay leaves for another 5 minutes. Serve hot.