One of my comfort foods is this one pot meal – Nilaga. It is a traditional Filipino dish, with steamy flavorful broth, served with fish sauce with lemon and birds eye chilis. My family loves it! People in the Midwest find it interesting that we Filipinos eat rice with soup, but I say it is delicious. This is a great way to introduce people to Filipino cuisine.
2 lbs. of beef chuck or shank
1 lb of beef bones
1 tbsp peppercorn (or more)
1 pc of star anise
2 medium onions, chopped
5 stalks of scallions
3 stalks of celery
4 c low sodium beef broth
2 c water
2 tbsp fish sauce
1 tbsp coconut sugar
2 corn on the cob,
cut into pieces lengthwise or horizontally
3 potatoes, quartered
cabbage cut into wedges
Clean meat and bones and place them into a big pot.
Fill the pot with water until meat is completely covered.
Let it boil until the scum floats/surfaces (about 5-8 minutes).
Strain the meat using a colander and rinse meat under cool water.
Place the meat into a clean pot and add the first 9 ingredients.
Let it come to a boil then reduce heat to low and
let it simmer for 3-4 hours. Once the meat is tender,
season the soup with fish sauce and coconut sugar.
Add salt to taste. Add potatoes and corn and
let it cook for about 10 minutes. Finally add the cabbage.
Simmer until all vegetables
are cooked to your liking.(I like my cabbage to have a bite)
Discard the star anise and celery (optional).
Serve hot and top it with more chopped scallions.