Nilagang Baka

Nilaga means boiled; baka means beef. Nilagang Baka, or boiled beef, is a fairly easy dish to prepare. It only involves one basic process–boiling. To be more specific, the boiling involved in cooking Nilagang Baka refers to slow cooking.

A successful Nilagang Baka dish has three basic features: a very good broth, fork-tender beef, and a good mix of vegetables. The beef stock is produced by slowly cooking the beef (and therefore tenderizing it as well) in the right amount and mix of spices. The spices used in this dish are onions, garlic, whole pepper corns, and fish paste (patis). The vegetable that will be included may vary and will depend on how you want the broth to taste. Cabbage, Bok choy (pechay), potatoes, and corn cobs are just some of the common vegetables added to the dish. The leafy vegetable are added right before serving to keep it crunchy texture. 

Photo source 

This dish is best served piping hot with a side of steaming white rice. It is a very easy dish to make because the ingredients and the procedure are fairly simple. There are also variations of this dish using chicken or pata (pork leg).

Click here to view the COMPLETE RECIPE. 

Source: homecookingrocks.com

Teaser photo source: panlasangpinoy.com