Nilagang baka is a Filipino beef soup with vegetables like carrots, potatoes, cabbage and pechay. The best beef soup is combining the beef with vegetables.
Nilagang Baka Recipe is a delicious beef stew made with petsay, cabbages and other vegetables. It is one of the most common dishes that can be found in every part of the Philippines. Nilagang Baka is an everyday dish that can be found in almost all carinderias (small eatery) in the Philippines which is highly appreciated by every one.
From the name itself Nilaga meaning boiled, Baka means beef in English, it takes several hours to cook this dish. The process of boiling makes the meat soft and tender. Beef brisket, short rib or beef shank would be an excellent choice for this dish, and of course, fresh vegetables must be added to make a perfect flavorful soup.
Try this delicious and nutritious beef soup, Nilagang Baka Recipe.
1 kilo beef; cut in chunks
1 little head cabbage (repolyo); quartered
1/4 kilo Chinese cabbage (pechay)
2 potatoes; quartered
1 tablespoon garlic; crushed (optional)
1 onion; sliced
1 tablespoon peppercorns
Fish sauce
Salt to taste
2 beef boullion (optional)
1 lemon or 5 kalamansis
Soy sauce
10 cups water
Fry the potatoes in 3 minutes. Set aside
In a stock pot with 5 cups water, simmer the onion with the beef on high heat until onion renders its juice and beef changes color. Season with fish sauce,lid, and allow to stand for 5 minutes. Add more water to cover, garlic, and peppercorns. Boil for at least one hour on medium heat or until meat is almost tender. More water maybe added if the beef if tough. When beef is almost tender, add the potatoes. Cook for another 10 minutes. Season with salt according to taste or simply add boullion whichever you choose. Add repolyo cabbage and Chinese cabbage. Cook until done (do not overcook veggies)..
Remove from blaze and serve hot! Side with fish sauce and lemon (or calamansi) juice or soy sauce with lemon (or calamansi) juice whichever is your preference.
Whisk together the oyster sauce, sesame oil, sherry, soy sauce, sugar, and cornstarch in a bowl, and stir until the sugar has dissolved. Stir in the broccoli, and toss and stir in the hot oil until bright green and almost tender, 5 to 7 minutes. Return the cooked broccoli to the meat.
Great Chinese Broccoli Beef recipe, takes only 30 minutes from start to finish!
Get this all-star, easy-to-follow Beef with Broccoli recipe from Ree Drummond.
1/4 kg sirloin sliced into thin strips
1/2 kg broccoli florets cut into bite sizes
1 1/2 teaspoons soy sauce
1 teaspoon cornstarch
freshly ground black pepper
1 tbsp cooking oil
1 tsp sesame oil
1 clove garlic, finely minced
1 tsp grated fresh ginger
FOR THE STIR FRY SAUCE
3 tbsp oyster sauce
2 tsp Chinese rice wine (or dry sherry)
2 tspn Chinese black vinegar (or young balsamic vinegar)
1. In a bowl, combine the beef with the soy sauce, cornstarch and black pepper. Marinate for 10 minutes at room temperature.
2. In another small bowl, mix together the ingredients for the Stir-Fry Sauce.
3. Set a frying pan over high heat and add in the cooking oil. Swirl the oil evenly over the pan and when hot enough,add the marinated beef and cook each side for 2 to 3 minutes of until golden brown. Do not overcook or the meat will lose its juiciness. Set aside.
4. Using the same pan, add sesame oil and then add in the garlic and ginger and stir fry for a minute or two. Then add the cooked beef.
5. Pour in the Stir-fry Sauce and stir to mix. Add broccoli and simmer for 2 minutes. Make sure the broccoli is half cooked and retain its crunchiness.
Mechadong baka is beef stew in tomato sauce, potatoes and carrots. A Filipino dish very similar to kalderatang baka and I always can’t tell the difference between the two when I see these dishes. They both have tomato sauce and potatoes but I always forget that carrot is not
Beef Mechado is a Filipino-style beef stew made with beef chunks with pork fat inserted in center and cooked in a lemon juice, soy sauce and yummy!
Deliciously tender chunks of beef slowly simmered in tomato sauce flavored with Asian twist.
1/2 kg beef, sliced
2 onions, peeled and quartered
2 medium potatoes, sliced and fried
1 medium sized carrot, sliced in 1/2" sections
2 red bell pepper, sliced
1 cups beef stock dissolved in water
2 bay leaves (laurel leaves)
2 teaspoon calamansi juice or vinegar
1 1/2 cups tomato sauce
1 tbsp brown sugar
1/4 cup soy sauce (or according to your taste)
salt & pepper to taste
Saute onions and add beef until golden brown. Set aside.
In a casserole or sauce pan, combine the beef, tomato sauce, soy sauce, bay leaves and beef stock. Bring to a boil and simmer until the beef is almost tender.
Add the vinegar or calamansi juice and let boil for a minute
Add the fried potatoes, onions, carrots, and bell pepper and sugar.
Let simmer until potatoes and carrots are cooked, stir occasionally to thicken sauce
Beef meatballs are browned, then simmered in a sweet and sour sauce. Great as an appetizer or as a main dish served over rice.One quick and easy dinner that you can make for your family is Sweet and Sour Meatballs. As the name suggests, this is a meatball dish with sauce.
This is a recipe my mom made for years and years. Ive made it for parties as well as when Ive had company over for supper. Everyone loves these meatballs.
20 oz. can pineapple chunks, drained, reserving liquid
3/4 cup dry bread crumbs
1 tsp. minced garlic
1 egg, slightly beaten
1/2 kg. ground beef
1/4 kg ground pork
1 small green pepper, cut into 1/2 inch pieces
1-1/4 cups sugar
2 Tbsp. cornstarch
1 tsp. chicken-flavor bouillon
1 cup liquid (remaining pineapple liquid plus water)
1/2 cup ketchup
1/2 cup vinegar
1 clove garlic, minced
Preheat oven to 375 degrees F. Measure 1/3 cup of reserved pineapple liquid; set remaining liquid aside. In a large bowl, combine 1/3 cup pineapple liquid, breadcrumbs and garlic; blend well. Add egg and ground meats and mix well. Shape into 1-inch balls; place on un-greased baking pan and bake for 20 to 25 minutes or until browned and thoroughly baked.
In a medium saucepan, combine sugar, cornstarch and bouillon. Add remaining sauce ingredients. Cook and stir over medium-high heat until thickened and bubbly. Add pineapple chunks and green pepper; cook until thoroughly heated.
Using a slotted spoon, transfer hot meatballs into serving dish. Add warm green pepper and pineapple mixture and mix gently.
Beef Tapa is dried cured beef similar to “Beef Jerky”. This is traditionally prepared by curing the meat with sea salt and letting it dry directly under the sun for the purpose of preserving the meat. Nowadays, commercialized Beef Tapa are often cured but most do not undergo drying.Tapa is usually fried and is best served with vinegar.
A popular combination called “Tapsilog” is commonly served in eateries called tapsihan and gotohan. Tapsilog is an abbreviation for Tapa, Sinangag (Fried Rice), and Itlog (Fried egg). Other meats used to make tapa are: Carabao’s meat (tapang kalabaw) , Deer’s meat (tapang Usa), Wild Boar’s meat (tapang Baboy Ramo),and horse’s meat (tapang kabayo). Speaking of tapang kabayo, Matty’s tapsilogan in Don Galo, Paranaque serves one of the best tapang kabayo in the Las Pinas-Paranaque-Muntinlupa area.
1/2 kg. beef sirloin – thinly sliced
1/2 cup soy sauce
2 tbsp. brown sugar
1 tsp. salt
1 tbsp. vinegar (sukang Iloko if available)
1 tsp. black pepper powder/ground
Instructions:
1) Mix the spices or seasonings together (soy sauce, sugar, salt, vinegar and pepper).
2) Put the beef in a bowl, then add the mixed seasonings into it.
3) Marinate for 40 minutes to 1 hour.
4) In a tray, place the marinated beef and dry it directly under the heat of the sun for 2-3 hours depending on the thickness of the beef slices. Make sure that the beef is free from flies by covering it with clean net bag or cloth.
Note: If you want a dry, crunchy tapa…let it stay under the sun for longer hours. But if you want a juicy tapa, let it stay under the sun for 1-2 hours.
5) In a pan, place 1 cup of water and the beef tapa and let it boil.
6) Add 2 tablespoons of vegetable/canola oil and cook until water evaporates.
7) Ready to serve. Perfect with fried rice and over-easy eggs.
Mix in the soy sauce, sesame oil, rice wine or Sherry and cornflour. Leave to marinate for 20 mins. Heat a wok until it is very hot, then add the groundnut oil. When it is slightly smoking, add the beef slices and stir-fry for 5 mins or until lightly browned.
Heat vegetable oil in a large wok or skillet over medium-high heat; cook and stir beef until browned, 3 to 4 minutes. Move beef to the side of the wok and add broccoli, bell pepper, carrots, green onion, and garlic to the center of the wok.
1/2 kg beef,thinly sliced
1 red bell pepper, cut into strips
1 green bell pepper, cut into strips
salt and pepper to taste
11/2 tbsp oyster sauce
2 tbsp cornstarch
1/2 cup cooking oil
1. Marinate beef with 1 tbsp pepper and 1/2 tbsp salt and 1 1/2 tbsp oyster sauce. Mix thoroughly and let sit for 10 minutes.
2. Add and mix cornstarch to the marinade and make sure it's distributed evenly.
3. While beef is marinating, in a wok with hot cooking oil, fry the red and green pepper for 3 minutes then set aside.
4. On the same wok, stir fry the marinated beef on high heat. You may need to add 1 cup water for the beef to cook and soften more. Cook and stir until liquid has evaporated and meat is tender.
5. Transfer to a serving plate and garnish with the fried red and green bell pepper.
In a small bowl mix together the flour, salt, and pepper; pour over meat, and stir to coat meat with flour mixture. Stir in the garlic, bay leaf, paprika, Worcestershire sauce, onion, beef broth, potatoes, carrots, and celery. Cover, and cook on Low setting for 10 to 12 hours, or on High setting for 4 to 6 hours.
In a small bowl mix together the flour, salt, and pepper; pour over meat, and stir to coat meat with flour mixture. Stir in the garlic, bay leaf, paprika, Worcestershire sauce, onion, beef broth, potatoes, carrots, and celery. Cover, and cook on Low setting for 10 to 12 hours, or on High setting for 4 to 6 hours.
23oz (700g) beef chuck meat
2 carrots
2 onions
2 baking potatoes
1 red sweet pepper
3 garlic cloves (minced)
400 ml (13 fl oz) can low sodium beef broth
6 oz (180g) tomato paste
1 tablespoon paprika
1 teaspoon lemon zest, grated
½ teaspoon caraway seeds
¼ teaspoon black pepper
1 bay leaf
½ teaspoon dried thyme
Cut carrots, and onions into small pieces.
Peel and cut potatoes into one-inch cubes.
Cut chuck meat into small cubes.
Slice red sweet pepper into thin strips.
Combine carrots, onions, potatoes, and beef in the slow cooker.
Add in garlic, broth or stock, tomato paste, paprika, lemon zest, caraway seeds, pepper, bay leaf, and thyme.
Stir ingredients in slow cooker to mix.
Cover and cook on low heat for 8 to 9 hours. (Optional: set cooker to high heat and cook for 4 hours to save time)
Once all ingredients are tender, add in pepper strips and continue cooking for thirty minutes.
Serve warm and enjoy!
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