Nilagang Baka (Boiled Beef)

Posted byNoriePosted inbeef, Recipe, SoupTags:, , , ,

Also called Nilagang Carne or Bulalo

The same as Beef Stew, Mulligan Stew, Boiled Beef and Cabbage and Mexican Caldo de Res.
Boiled Beef and Cabbage

Nilagang baka (boiled beef) is a popular Sunday family dinner, usually eaten at midday.

But this particular one in the picture is a simplified version that I cooked for supper.

It is actually a very easy dish to fix and is fast especially if you have a pressure cooker. 

  • A few pieces of beef shanks or beef ribs with bones (preferred)
  • 2 bay leaves
  • a few pepper corns
  • 2 green onions (scallions) cut in half
  • water to cover the meat
  • 1 tsp. salt

Vegetables to add: (your choice)

  • Cabbage and/or bok choy (the main veggie)
  • a few new potatoes
  • carrots cut in chunks
  • Asparagus spears
  • Corn on the cob (small cuts)

If using a pressure cooker or an Instant Pot, pressure cook the meat with the above dry ingredients and a few cups of water just enough to cover it, for 30 minutes to 45 minutes depending on the thickness of your meat and let it cool down by itself.

Set the vegetable aside until after the meat is cooked and tender.

When the pressure cooker has cooled and the pressure returns to normal and can be opened, transfer to a different pot (your option) and return to boiling and drop in the potatoes and carrots if using. When they are cooked and done, add the cabbage, about ¼ of the head and the leaves cut or separated and other greens you like to add like bok choy.  Taste and add salt if needed.  Add a dash of MSG if you like.  It makes a big difference in flavor. Or, you can add 1 beef bouillon cube. Let it dissolve in the broth then taste it before you add salt.

I tried it with pieces of corn on the cob. So, if anybody likes them, use them too. It will be like Mulligan Stew or Caldo de Res.

If not using a pressure cooker, put a little more water in the pot and simmer (not boil) for about 1 hour then drop in the rest of the ingredients.

Have rice ready, patis and lemon and don’t forget the eggplant salad you can boil with it, which I had. Look for the recipe.

Don’t forget this is similar to Pochero and Nilaga is the basics for cooking it and they use the same cut of beef.  As a matter of fact, if you have plenty of leftover of this dish you can re-cycle it to a Pochero another time.  Just sauté and add the vegetables that call for it and you have a brand new dish.

Cool, Huh?