BEEF NILAGA
Tita Becky •
Oct 10, 2025
BEEF NILAGA is a popular dish in the Philippines but underrated in the US. It’s one of the easiest dishes to cook yet it’s comforting and delicious.
This is a rough recipe because you don’t need to measure whenever I make Nilaga. Trust your eyeballs and tastebuds when making this dish. 😅
Ingredients (12)
Ingredients (12)
Instructions
Add beef to a large soup pot. I used a boneless beef shank.
Add enough water to submerge the meat completely.
Cover, turn the heat to high, and bring to a boil.
Remove the scum floating on top because you want a clear broth.
Turn the heat down to low and add onion and season with about 1/2 tsp of salt (½ tsp).
Cover and let it cook until the meat is tender. This may take a while.
Add large chunks of potatoes (1 large) and fish sauce (1 tsp) to taste and stir (Start with 1 tsp and taste if it needs more).
Cover and let the potatoes cook for 5 minutes.
Add large wedges of cabbage and 3 bokchoy (3) sliced lengthwise. Cover, turn the heat off, and let it sit for 5 minutes before serving.
Serve with steamed white rice and a side of fish sauce with calamansi or lime juice.
Notes
Notes
- There are no whole black peppercorns in my Nilaga. It’s not Bulalo.
