Beef Nilaga

Beef Nilaga

lola 33

"This is another one-meal-in-a-pot dish. It contains soup, meat and vegetables all cooked together in one delicious broth. Terrific during cooler weather. Serve hot alone or with rice."
Saved
Save
I Made it Rate it Share Print
Added to shopping list. Go to shopping list.

Ingredients

2 h servings 983 cals
Serving size has been adjusted!

Original recipe yields 5 servings

Adjust

Nutrition

  • Calories:
  • 983 kcal
  • 49%
  • Fat:
  • 75.4 g
  • 116%
  • Carbs:
  • 32.3g
  • 10%
  • Protein:
  • 43 g
  • 86%
  • Cholesterol:
  • 168 mg
  • 56%
  • Sodium:
  • 568 mg
  • 23%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Directions

Print
  • Prep

  • Cook

  • Ready In

  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.

Reviews

4
Most helpful
Most positive
Least positive
Newest

Really good for short ribs. I dredged the ribs in flour and browned them first, threw it all into a slow cooker and added bay leaf and garlic powder.

I added garlic salt and seasoned salt after it was cooked. It made the dish much tastier. If you don't "doctor" it a bit, it is incredibly bland. That being said, the fresh veggies were wonde...

This is a very bland dish. My family wouldn't eat it. I obviously wont be making it again, and with so many good short rib recipes out there, it would be a shame if you wasted them on this dis...

I prefer adding chunks of plaintain, not chayote. Adds another dimension to the broth. Also like napa cabbage or bokeh choy. If you cook the beef long enough, bouillon is not necessary. Soup b...

Other stories that may interest you