Sunday, 17 October 2010

Nilagang Baka (Boiled Chunky Beef )

Nilagang baka literally means, boiled beef.  It is very simple and easy, yet very tasty.  What makes a delicious nilagang baka is the soft chunky meat that easily break when bitten and the broth.  Pre-pressure cooker times, the beef is cooked slowly to achieve a tender meat and at the same time a flavorful broth. The simplicity of this dish which doesn't require too many ingredients and spices highlights the true flavor of the beef.

Ingredients:

Beef, cut into cubes – 500 g.

Potatoes, cut into cubes – 2 pcs., medium size

Cabbage, sliced – half of a head

Onions, diced – 1 medium bulb

Garlic, crushed – 5 cloves

Pepper corns – as desired

Fish Sauce – 2 tbsp

Salt – to taste

Vegetable oil – 2 tbsp

Water – more than enough to cover the beef

Kamote (sweet potato) can also be used instead of potato.  Other leafy vegetables, like pechay, wom bok, etc., can be used instead of cabbage.  Just make sure that the vegetables you use will not over power the flavor of the beef.



Cooking Procedure:

1. In a pressure cooker, sauté garlic and onion in oil.

2. Add the beef, stir and let it simmer for at least 5 minutes

3. Add water, peppercorns, and fish sauce and pressure cook for 20 minutes (start timing when the pressure cooker starts to whistle) or until the beef is tender and soft.

4. Add the potato and continue to boil.

5. Add more salt if necessary.

6.  Add the cabbage and boil for a few minutes but make sure not to over cook the cabbage

- sharosem(17October2010)

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