Nilagang Beef Ribs, Nilagang Tadyang ng Baka

Nilagang Beef Ribs, Nilagang Tadyang ng Baka
Nilagang Beef Ribs, Nilagang Tadyang ng Baka. To most Pinoy beef ribs are best for nilaga. Beef ribs has the correct balance of meat and bones that is essential to a good nilaga dish. Today my Nilagang Beef Ribs, Nilagang Tadyang ng Baka is made up of course the beef ribs, some bok choy, potatoes and carrots. I decided to slow cook the beef ribs with celery stems in addition to the usual peppercorns and onions.

Nilagang Beef Ribs

Cooking Nilaga is a no brainier. The usual choice of meat would be the parts with bones usually the ribs, legs, the tail or any meat part with bone.  We even use the scrap bones or what we call buto-buto.  The usual vegetables are pechay cabbage or any similar vegetables. Potatoes and carrots or even plantain banana are added. I have made several post of nilagang baka already, just click on the link list after the recipe to check them out.

Nilagang Tadyang ng Baka

Here is the recipe of my Nilagang Beef Ribs, Nilagang Tadyang ng Baka.


1 kilo beef ribs, cut into serving pieces
2 bundles bok choy, trimmed
4 young sweet corn on the cob, trimmed, cut crosswise in four part each
3 medium size potato, skinned, quartered
1 medium size carrot, skinned, cut into wedges
2 celery stems, trimmed, cut into 1 1/2” crosswise
2 medium size onion, peeled, quartered
1 tbsp. peppercorn
spring onions, chopped

Cooking procedure:

Nilagang Beef Ribs, Nilagang Tadyang ng Baka - Cooking Procedure

Put the beef ribs in a large heavy pan. Add enough water to cover above 2 inches from the beef. Add the onion and peppercorns. Bring to a boil, remove scum that rises. Lower heat, cover and simmer/slow cook for 1 to 1/2 hours or until tender. Add more water as necessary. Add in the sweet corn cubs and celery, simmer for 5 to 10 minutes or until the corn cubs are cooked. Add in the carrots and potatoes. Continue to cook for 8 to 10 minutes. Season with salt to taste. Add in the bok choy and cook for another 1 to 2 minutes or until vegetables are just cook. Transfer in a big serving bowl, garnish with the chopped spring onions and serve at once with a dipping sauce of patis, kalamansi and siling labuyo.


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