Nilaga means boiled; baka is beef. Nilagang baka is the common name for boiled beef and vegetables, Filipino style. Cabbage, pechay, potatoes, carrots, and kalabasa (squash) are the vegetables most commonly used for making this soup dish. I like to experiment with vegetable combinations though. I have tried potatoes, carrots and Japanese sweet corn, pechay and chayote, pechay and potatoes… But the possibilities do not end with the variety of vegetable combinations. I tried cooking nilagang baka sukiyaki style by flavoring the broth with ginger, soy sauce and sugar. There were times when I added an envelope of onion soup mix to the broth. Last night, I decided to try using an envelope of cream of chicken soup mix. The result was a richer, thicker and creamier dish.
Ingredients :
750 g. of beef short ribs
1 head of cabbage
1/4 of a whole squash
3 ears of Japanese sweet corn
1 whole garlic
1 whole onion
a bunch of leeks
a pouch (envelope) or can of cream of chicken soup
salt and pepper to taste
Cooking procedure :
Cut the beef into serving size pieces. Place in a large casserole and cover with water. Add the whole garlic, onion and leeks. Season with salt and pepper. Bring to a boil, skimming off scum as it rises. Lower the heat, cover and simmer for about two hours or until the beef is tender. Alternatively, use a pressure cooker and cook for about an hour counting from the time the valve begins to turn.
Cut the cabbage into quarters and cut off the core.
Scrape off the seeds of the squash with t spoon and cut off the skin. Cut into bite size pieces.
Peel the corn and cut into thirds.
Dissolve the cream of chicken soup mix in a cup os water.
When the beef is cooked, remove with a slotted spoon and transfer to a soup tureen or large serving bowl. Strain the broth, discarding the galic, onion and leeks.
Return the broth to the stove ang reheat. Add the cabbage to the broth and cook for 10 to 15 minutes. Remove with a slotted spoon and arrange on one side of the beef.
Add the corn and squash to the broth and simmer for about 10 minutes. Again, remove with a slotted spoon and arrange around the beef.
Bring the remaining broth to a boil. Pour in the dissolved cream of chicken soup mix and cook over low heat, stirring, until the broth thickens. Pour over the beef and vegetables and serve at once.
mga lutong gulay !!!!!!