Description
Beef Ribs Nilaga is a comforting Filipino beef stew made by simmering tender beef ribs in a flavorful broth with potatoes, cabbage, and aromatic spices. This hearty dish showcases simple ingredients cooked slowly to develop rich flavors, perfect for a wholesome family meal served with steamed rice and a tangy patis-calamansi dipping sauce.
Ingredients
Scale
Meat and Broth
- 2 pounds beef ribs
- 8 cups water
- 2 beef broth cubes
Vegetables and Seasonings
- 1 large onion, peeled and quartered
- 1 teaspoon peppercorns
- 2 tablespoons fish sauce (patis)
- 2 medium potatoes, peeled and quartered
- 1 small cabbage, cut into wedges
- Salt to taste
- Green onions, sliced (for garnish)
Instructions
- Prepare the beef ribs: Place the 2 pounds of beef ribs in a large pot and pour in 8 cups of water, enough to fully cover the ribs. Bring the water to a boil, carefully skimming off any scum that rises just before the water reaches a vigorous boil to ensure a clear broth.
- Simmer with aromatics: Reduce the heat to low and add the quartered onion and 1 teaspoon of whole peppercorns to the pot. Allow the ribs to simmer gently for 45 minutes to 1 hour until the meat becomes tender and starts to easily separate from the bones.
- Add broth cubes: Stir in 2 beef broth cubes until they fully dissolve into the simmering broth, enriching the flavor further.
- Cook the potatoes: Add the peeled and quartered potatoes to the pot. Continue simmering for 5 minutes until the potatoes begin to soften but still hold their shape.
- Add cabbage: Add the cabbage wedges and simmer for an additional 4 minutes, just until the cabbage is tender but still crisp.
- Season the soup: Season the broth with 2 tablespoons of fish sauce (patis) and salt to your taste preference, adjusting the savory depth as needed.
- Garnish and finish: Turn off the heat and sprinkle sliced green onions over the top for a fresh, vibrant garnish.
- Serve: Ladle the beef ribs nilaga into bowls and serve hot with steamed rice alongside a patis-calamansi dipping sauce to add a bright, citrusy note to each bite.
Notes
- Skimming scum during the initial boil keeps the broth clear and clean tasting.
- Simmer gently to ensure meat becomes tender without drying out.
- You can substitute beef broth cubes with homemade beef stock for more depth.
- Adjust the seasoning by adding more fish sauce or salt according to personal preference.
- Serving with steamed rice and a tangy dipping sauce complements the hearty stew perfectly.
