Nilagang Baka is served weekly on the table by our mother. She usually uses beef short ribs or shank less the marrow. As for the vegetables, she adds pechay or potatoes. Lastly, her secret of Nilagang Baka is slow cooking the beef over charcoal heat for hours. I like best her Nilagang Baka using beef shank and pechay.
Trying to copy mother's Nilagang Baka with more vegetables in it: potatoes, pechay and sweet corn, my youngest son's fave.
Ingredients:
-Put beef, salt, ginger, garlic and onion in a big casserole and cover with enough water.
-Bring to a boil and cook for 1-2 hours.
-Add potatoes and slices of corn cook for 10-15 minutes.
-Add pechay and cook for 2-3 minutes.
-Serve hot.
Enjoy!
Trying to copy mother's Nilagang Baka with more vegetables in it: potatoes, pechay and sweet corn, my youngest son's fave.
- 500 g beef (short ribs and shank), sliced in serving pieces
- 1 bundle of pechay
- 1 big sweet corn sliced
- 1 large potato, cubed
- 1 onion sliced
- 4 cloves garlic, crashed
- 1 thumb size ginger
- salt to taste
-Put beef, salt, ginger, garlic and onion in a big casserole and cover with enough water.
-Bring to a boil and cook for 1-2 hours.
-Add potatoes and slices of corn cook for 10-15 minutes.
-Add pechay and cook for 2-3 minutes.
-Serve hot.
Enjoy!
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