Beef Spareribs Nilaga

Beef Spareribs Stew In Clear Broth

Nilaga, or stew, is a very popular Filipino comfort food. It is best served hot with newly cooked rice and any fried dish on the side. It can also be eaten alone; with the vegetables in it is already a complete meal.

In this recipe, I used beef spareribs. Beef shank, beef bones with marrow, or bulalo, is widely used for this dish. Pork, pork hock and pork belly are also commonly used. Chicken and fish are rarely used for this dish. Nilaga is one of the easiest dishes to cook out there, but the only con is the length of time simmering the beef to make it tender and fall off the bone. If a pressure cooker is available, it is best to use it to save time. This dish can be compared to Pochero; same vegetables are used minus the tomato sauce. I like to put sweet potatoes when ever I cook nilaga instead of potatoes. Cooking banana or saging na saba can also be added.

Beef Spareribs Nilaga

Ingredients

Ingredients:
4 lbs. - Beef Spareribs (washed)
5-6 cups - Water
1 head - Napa Cabbage or a large bunch or Bok Choy or Petchay (washed)
4 pcs. - Carrots (pared and sliced diagonally)
2 large - Sweet Potatoes (pared and sliced diagonally)
1 large - Onion (sliced)
1 tbs. - Whole Peppercorn
1 tsp. Salt
2 tbsp. - Fish Sauce (Patis) or to taste
 

Prepared Ingredients ready to cook

Let's Cook!

1. In a large pot, add spareribs, water, sliced onions, peppercorn and  salt.  
2. Bring to boil and lower the heat to simmer. Make sure to remove the thin layer covering the surface of the liquid as much as possible while simmering and disposed. 
3. Simmer until tender. Add more water if necessary.
4. Add sweet potatoes and season with fish sauce. Adjust the seasoning if needed.
5. When the potato is almost done, add carrots and simmer for 2-3 minutes.
6. Put in cabbage or bok choy just before turning off the heat. Try not to over cook the carrots and cabbage/bock choy.
7. Serve hot with newly cooked rice or as it is. Enjoy!