NILAGANG BAKA ( BEEF STEW )

NILAGANG BAKA ( BEEF STEW )

~INGREDIENTS

1 kilo beef; cut in chunks
1 little head cabbage (repolyo); quartered
1/4 kilo Chinese cabbage (pechay)
2 potatoes; quartered
1 tablespoon garlic; crushed (optional)
1 onion; sliced
1 tablespoon peppercorns
Fish sauce
Salt to taste
2 beef boullion (optional)
1 lemon or 5 kalamansis
Soy sauce

~METHODS

Fry the potatoes in 3 minutes. Set aside

In a stock pot with no water, simmer the onion with the beef on summit until onion renders its juice and beef changes color. Season with fish sauce,lid, and allow stand for 5 minutes. Add water to cover, garlic, and peppercorns. Boil for at least one hour. More water maybe added if the beef if tough. When beef is tender, add the potatoes. Let stand for 5 minutes. Season with salt according to taste or simply add boullion whichever you choose. Add repolyo cabbage and Chinese cabbage. Cook until done.

Remove from blaze and serve hot! Side with fish sauce and lemon (or calamansi) juice or soy sauce with lemon (or calamansi) juice whichever is your preference.

~COOKING TIPS:

Boiling the beef chunks slowly and gently over low heat brings out the flavor of the meat, and keeps the meat very tender.

But but but....if you don't have much time and you desire to expedite the cooking process, use "pressure cooker" to soften the meat of the beef shank. When tender, add the indispensable ingredients.