Beef Nilaga Recipe
Beef Nilaga or Nilagang Baka is literally translated as “Boiled Beef”. This is a simple soup dish best served during rainy and cold weather. Have you noticed the similarity of this dish to that of the Bulalo and Beef Pochero?
I highly recommend this dish to those who are learning how to cook because it takes almost no effort at all to prepare (just have patience in tenderizing the meat). This was actually the first dish that I’ve tried after fried egg ;).
Try this simple Filipino food: Beef Nilaga
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Beef Nilaga or Nilagang Baka is literally translated as “Boiled Beef”. This is a simple soup dish best served during rainy and cold weather. Have you noticed the similarity of this dish to that of the Bulalo and Beef Pochero?
I highly recommend this dish to those who are learning how to cook because it takes almost no effort at all to prepare (just have patience in tenderizing the meat). This was actually the first dish that I’ve tried after fried egg.
This Nilaga recipe is the best that I’ve tried. This is quite unique because of the use of carrots. It makes the dish more colorful and adds vitamins such as Vitamin A to the meal — making it more nutritious. I like having beef nilaga when it is very hot. It keeps me feel warm on cold days and gives me the nourishment that I need.
Try this simple Beef Nilaga recipe and send us your feedback.
Did you make this? If you snap a photo, please be sure tag us on Instagram at @panlasangpinoy or hashtag #panlasangpinoy so we can see your creations!
Beef Nilaga Recipe
Ingredients
- 2 lbs beef brisket cubed
- 1 big potato cubed
- 1 bok choy or pechay
- 1 large onion chopped
- 2 medium sized carrots chopped crosswise (w/ length of about 2 inches)
- 1 tbsp whole pepper corn
- 3 tbsp fish sauce patis
Instructions
- Saute the onion until texture becomes soft
- Add-in the beef brisket and cook for about 5 minutes
- Add the fish sauce and whole pepper corn then mix well
- Pour-in the water and bring to a boil. Simmer for 1 to 2 hours (or 30 minutes if using pressure cooker)
- Put-in the vegetables starting with the potato and the carrots. Simmer for 5 to 7 minutes
- Add the bok choy (Pechay). Cover the pot and turn off the heat. Let it stay for 5 minutes.
- Serve hot. Share and Enjoy!
Ruby says
Hey how long does this take to prep and cook?
Sarah says
going to cook this right now here in SG.. already tried your pork adobo but i added a little bit of sugar and ayun naubos ng brother ko lahat.. also tried pork sinigang and i must say it taste delicious.. feels like home.. hehehe..
thank you panlasang pinoy for making every dish super easy especially for us who don’t usually cook.. 🙂
charlotte torres says
tnx sa mga dish i learn a lot tnk u so much god bless
Dina says
Another “blockbuster” food in my household. I used cabbage instead of bokchoy. My sister in UK is also a fan of your website. Thank you very much for helping us introduce our family to Pinoy food.
rusell panogao says
sir,thanks to your site(panlasangpinoy) for sharing your recipes it help me a lot.i try some of them and i really like it so delicous.hoping to see more of your recipe,thanks and more power……
Dawn says
Maaaan, it tastes like home! What a great blog and vids!
Lenny O. says
hi! my family and i are already based here in the US and im really happy i found your website coz i get to cook a lot of filipino food at home. i find it really helpful. pls post some more recipes with beef and chicken in it. more power to you. God bless!
jun alejo says
Thanks for the recipe, Sir Vanjo ^_^
Linda says
Yeah Always ako gutom na gutom….
Linda says
Wow super dupper…
bollz says
Hi:
I have been watching some of your cooking videos and I am totally impressed at how you make cooking look easy to do like this Nilagang Baka. Thanks a lot for the simple easy to follow instructions. Your videos are very professionally done and I love the background music too.
By the way I have a question: WHEN and WHY do you use the PEPERCORN and not the GROUND PEPPER in Filipino dishes? Can you substitute one for the other? I hate PEPPERCORN when I accidentally bite into its hard texture and end up with a toothache.
bollz
Jamiena says
Kuya, nagugutom ako tuwing manonood ako ng video ng mga recipes mo! :))
I remember having cooked nilagang baka almost every week while I was in SG.
But I use chopped corn (not the sweet one) instead of carrots. I also put some baguio beans.
Is there a technique in tenderizing beef fast besides using a pressure cooker (I don’t have it, quite expensive). Usually my father cooks charcoal when boiling beef, to save on gasul 😉
Elaine says
I am so craving for Filipino foods and for sure i m going to try this one. Thanks for this great website and the recipes that you share everyday! Loving it! 🙂
ben says
A Nicaraguan friend invited me to eat at a Mexican restaurant in No. California and ordered “COCCIDO” -- he told me it’s a great hangover cure. When it was served at our table, it was the same exact thing as Beef Nilaga -- complete with beef bones (& the marrow), and the corn.
chat says
I never had beef Nilaga with carrots but will try your version.I usually do mine with boiled squash so usually at the end of boiling the beef they’re incorporated with the soup( yellow and sweet)A stalk of celery would also jazz up this recipe.Thanks again for the post.
shishirkoh says
thanks po sa pag upload,its my favorite….
Jun says
I was craving a soup dish for the cold weather that reminded me of home. This recipe was perfect and had the taste I was looking for!
Panlasang Pinoy says
You’re welcome 🙂
Panlasang Pinoy says
I know that they would it enjoy it 🙂
Thanks for dropping by Mica.
Mica says
It’s been a while since I had nilaga! Saraaap naman! I’ll try to do that here in the Netherlands. Hopefully my sons will enjoy it as much as I do! But I’ll have to wait for a rainy day. Thanks for this recipe!
Joelen says
Mmm… this looks delicious! I’m telling you, your blog gets me in trouble because my husband sees what you make and begins to crave the same dishes. 🙂