Made by simply simmering everything together on the stovetop, this is a hearty, easy one pot meal. Nilagang baka are the ingredients that can be found all year, but nilagang baka makes for nice chilly days because the warmth of the stockpot warms the kitchen. In fact, it's sheer comfort food, particularly when accompanied with steamed rice.
This Filipino classic is one of the best things I've come across about this – you can cook this anywhere in the world with what is probably the most basic ingredients around.
What Is Nilagang Baka?
Tender beef cubes simmered in a clear broth combined with potatoes, carrots and leafy greens make up nilagang baka, Filipino beef nilaga. Meat, garlic, onions, and a tiny little patis (fish sauce) give these flavors a savory richness.
Tagalog term for 'boiled,' and a cooking method of simmering meats, fish, or vegetables in water or clear broth is nilaga. As in this recipe, it can be cooked in a deep stockpot on a simmering low fire or stovetop for two hours.
How does Nilagang Baka Taste Like?
This can be attributed to the fact that the Nilagang baka has just a hint of saltiness as a result of the tablespoons of patis that we added to the broth. Food historian Doreen G. Fernandez explained that this kind of saltiness is what Filipinos would consider a Filipino taste because our food is eaten against the bland background of rice. But, since rice is steamed plain, it's a neutral dish onto which salty sauces can be piled.
Fernandez says the best patis is not fishy smelling at all, but frequently amber colored and aromatic. I buy fish sauce from Asian or online markets.
What Kind of Beef to Use
Typically there would be beef chuck or stew meat in beef nilaga. Beef shanks that have prominent marrow in the middle of the bone (this type of beef nilaga is called bulalo) are good if available, too.
In the last few years beef has gotten expensive, so these days I mix up my beef cuts I use for nilaga, stew meat and beef short ribs.
Great for Beginners
Even the easy Filipino all-in-one meals to cook. I recommend this nilagang baka when friends who are new to Philippine cooking want to learn a recipe.
On weekends I have time, I cook the meat till it's oh so tender and freeze the mixture for another day. Before a busy week night, I can take it out of the freezer, thaw it, reheat it. I cook the veggies last.
Easy Swaps and Substitutions
You can substitute 4 cups of the water for beef stock (or broth) for more depth of flavor. Or you can swap the potatoes in the recipe for newer sweet potatoes. In place of the green cabbage for the greens, try Napa cabbage or bok choy.
This recipe is flexible with the vegetables and in season or following your preference you can increase in quantity and variety.
