Name: Beef Nilaga
Yield: 4 servings
Ingredients: 4 1/2 pounds beef short ribs; 1 quart water; 1 tablespoon black peppercorns, crushed; 2 onions, chopped; 2 beef bouillon cubes; 2 carrots, cut in chunks; 2 stalks celery, quartered; 1 chayote squash, peeled and quartered; 2 potatoes, quartered; salt to taste; 1/4 head cabbage, cut into wedges

Servings: 4 persons

4 1/2 pounds beef short ribs
1 quart water
1 tablespoon black peppercorns, crushed
2 onions, chopped
2 beef bouillon cubes
2 carrots, cut in chunks
2 stalks celery, quartered
1 chayote squash, peeled and quartered
2 potatoes, quartered
salt to taste
1/4 head cabbage, cut into wedges

1
Place the beef ribs in a large pot with enough water to cover. Bring to a boil over high heat, and boil for 5 minutes. Drain; discard the cooking water (the ribs will not be fully cooked).
2
Return the beef to the pot. Pour in the 1 quart water, peppercorns, onions, and beef bouillon. Bring to a boil, cover, reduce the heat, and simmer for 1 hour.
3
Skim any fat floating on the surface. Stir in the carrots, celery, chayote, and potatoes; cover, and simmer until potatoes are tender, about 20 minutes. Season with salt. Add cabbage and cook an additional 5 minutes.

No nutritional information available.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Beef Nilaga

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