This page requires that scripting be enabled in your browser to function properly. If you need help enabling scripting, please vist our
technical FAQ page.

- - Boston Cream Pie See how to make an amazing chocolate and vanilla cream dessert. »
- - Top Grilling Recipes The best of burgers, chicken, and grilled sides. »
- - Grilling for Grads Easy recipes for graduation party success. »
- - Menu Planner A year's worth of menus costs less than one take-out dinner. »

More Recipes Like This
Korean Beef Short Rib Stew (Galbi Jjim)
Lengua (Beef Tongue) Stew
Apple Slow Cooked Beef Ribs
Grandma Coffee's Beef Barley Vegetable Soup
Simple Beef Short Ribs
more »
Top Related Articles
Making Beef Stock
Budget-Friendly Recipes for Ground Beef
Basic Soup Stocks: Vegetarian, Beef, and Chicken
Corned Beef Basics
Cooking Questions: Beef
Beef on the Grill
Grilling Times for Beef
Beef Basics
Making Vegetable Stock
Making Chicken Stock
Related Collections
Chayote Recipes
Peppercorns
Beef Short Ribs
Beef Soups and Stews
Filipino

1 of

ADVERTISE WITH US

Posted:

| View All »

left

1 of 15

right

Beef Nilaga

By: lola

"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."

Rate/Review | No Reviews Yet!

Prep Time:
30 Min

Cook Time:
1 Hr 30 Min

Ready In:
2 Hrs

Servings (Help)

US Metric Calculate

Original Recipe Yield 5 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

Directions

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).
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.
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.

Nutritional Information

Amount Per Serving Calories: 983 | Total Fat: 75.4g | Cholesterol: 168mg Powered by ESHA Nutrient Database

ADVERTISE WITH US

reviews custom versions menus people who saved this

Uh-oh, looks like no one has reviewed this recipe yet. Be the first to do it - write a review for this recipe by clicking Rate/Review by the description!