Sunday, June 17, 2012

How to Cook the Beef Stew of the Philippines



If you're a food enthusiast like me and millions of others who share the same or similar passion in life. If you're also bent on sampling every food recipe in the world, then you're in luck because I have one native recipe for your next meal. We Filipinos call this native cuisine the "Nilagang Baka" or oddly known as "boiled beef" in the exact English translation, and the reason why it was given that name is because the cow's meat is literally boiled in hot water and added a lot of special herbs and spices to make it delicious. The boiling part is the key to its succulent taste. The food is basically being extracted all the essences of the meat, the vegetables and other ingredients that is mixed with it. It is one of our favorite cuisines.



Ingredients:
1 and ½ pounds of stewing beef, cut them into serving pieces
1 bundle of pechay or Chinese cabbage
1 250 grams pack of chicharon (dried pork skin)
1 whole onion, peeled
3 Japanese corn cobs
1 whole garlic
3 medium-sized potatoes
1 large carrot
salt and pepper to taste

Cooking procedure:

  • Chop garlic in tiny cubes.
  • Cut the carrots into small cubes as well and make then a bit smaller than the serving pieces you did with the beef.
  • You can break off the corn cobs into smaller pieces or just peel it off then set it aside for the meantime.
  • Use a large casserole to put the beef pieces into.
  • Pour water in it at about half the volume of the casserole.
  • Add salt, onion and garlic.
  • Cook it using the medium heat of the stove until it boils.
  • Simmer the beef for at least 1 hour.
  • Remove the scum when you see them rise above the water.
  • Check if the beef is tender and ready to be served otherwise add more water and let it simmer for another 30 minutes or so.
  • Put the carrots in with the boiled beef afterwards.
  • Simmer for about 5 to 10 minutes more.
  • Add the corn cobs and potatoes  .
  • Simmer for another 10 minutes.
  • Finally place the pechay in and simmer for 5 minutes more.
  • Serve hot and put the chicharon in the serving bowl.


The Nilagang Baka is best served during cold weather and preferably eaten with rice, but of course you can try out new things with it if you like. I'd compare it with the chicken soup, just a little more beefy taste to it. But it does get into your taste buds and I promise, you will enjoy it. We have a variety of foods that you can enjoy cooking and I'll probably write more of those in the future. I also enjoy dozens of other Asian cuisine as well as Mexican food and French cuisines.

So what foods have you enjoyed lately? Do share your experiences with me and leave a comment below so that I may also try some of your favorite food.

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