The Filipino saying “Kung may tiyaga, may nilaga” holds true with the dish nilagang baka. You need to boil it patiently for a long time before you achieve the right tenderness and to bring out the real taste of beef.
Though that saying actually applies to life in general, it also applies in cooking that needs long boling (especially for beef or pork) under low heat or fire to make the soup tasty or to make a beef/pork stack (para maging malasa ang sabaw, kailangang pakuluan ito ng matagal hanggang sa lumambot at mapunta sa sabaw yung lasa ng karne) While in life, if you are patient and persevering, you’ll achieve your goal and you can become successful. 🙂
1 kg. beef ribs
2-3 pcs. medium sized chinese gabi
2-3 pcs. medium sized
1/4 kg. green beans
6-8 stalks petsay
1-2 pcs. medium sized tomatoes
2 medium sized red onions
2 tbsp. patis (fish sauce)
1 tbsp. salt
5-7 cups water (as needed)
1 tsp. pepper corn
1) Boil the beef ribs under medium heat/fire for 45 minutes to 1 hour or until tender. As it boils, add the onion, tomato, pepper corn, patis and gabi.
2) Add the the potato and simmer for 5 minutes then add the green beans and petchay. Simmer again for 3-4 minutes.
3) Taste and add the salt.
4) Your nilagang baka is ready to serve with steamed rice. Serve hot and enjoy! 🙂