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Recipe:
Nilaga
3-5lbs stewing beef w/ bone (shank, oxtail or short rib)
1 onion, cut in half and outer layer removed
3-4 1in pieces of ginger, peeled
1 bunch of carrots, peeled and trimmed
2 ears of corn cut into thirds
1-2lbs potatoes
1 head of cabbage cut into eighths
1Tbs whole pepper corns
salt to taste
Dippin Sauce
3Tbs Soy Sauce
3Tbs Lemon Juice
1. First boil, cover meat with water and bring to a boil for 8 minutes
2. Toss first boil and rinse each piece of meat thoroughly
3. Second boil, cover meat with water. Add in onion, ginger, salt and whole pepper corns.
4. Bring Nilaga to a boil, once it hits a boil drop the flame down to low.
5. Gently simmer the meat for 2-3 hours
6. As meat starts to go soft add in whole potatoes and cook for another 20-30 minutes
7. Once the beef is done braising and the potatoes are soft, take everything out.
8. Bring stock back to a boil then add in reaming vegetables; corn, carrots and cabbage. Cook for 15 minutes
9. For the dipping sauce combine soy sauce and fresh lemon juice 1:1
10. Serve Nilaga with dipping sauce, rice and a mug of extra broth
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anbuu, Florent Garcia - Hayride chll.to/4ac94927
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7 ноя 2022
