Monday, December 8, 2008
Nilagang Baka or Beef Nilaga is the all-time Filipino Beef Stew and family favorite!
• 1 kilo beef (for stewing) cut into chunk cubes
• 1 medium onion (quartered slice)
• pinch of salt and pepper
• 4 medium potatoes (quartered)
• 1 head of cabbage (cut into four)
• 1 head of Petchay (cut into 3)
• Black Pepper (whole)
Place beef chunks in large pot, add water and bring to boil, let it simmer for about an hour or two until beef is tender.
As the beef simmers, a brown froth or scum will rise to the top. Scum is either the fat, blood or impurities from the beef, remove this brown froth with a ladle. The reason for skimming the scum is to end up with a clear broth which how Nilaga usually is- a tasty, clear beef stew.
Put whole black pepper and salt into the stock. You may opt to add beef flavour cubes or bouillon (These may be bought at oriental stores or spice stores).
Add potatoes and bring up to a boil to cook potatoes.
Add green beans then cabbage to simmer. Continue to cook until vegetables are tender, yet crisp.
Season with Patis to taste. Serve hot with rice!
Skimming scum off the stock can be a tedious task and must be done before the water boils. Or else the scum will just get churn back into the stock making your broth cloudy.
An effective way is to use a Skimmer, a flat ladle with holes to catch the scum, but lets the stock out.