Nilagang Baka

Nilagang Baka Ingredients:

3/4 kilo of beef short ribs, cut into serving pieces

1 whole garlic

1 whole onion, peeled

4-5 pcs. of peppercorns

2 bunches of pechay (Chinese cabbage)

3 medium-sized potatoes, quartered

salt to taste

Nilagang Baka Cooking Procedures:

1. Place the beef pieces in a casserole and cover with water.

2. Pierce the garlic in several places using a sharp pointed knife. Add the garlic, onion and peppercorns to the beef. Season with salt.

3. Set over high heat and bring to a boil, removing scum as it rises. Lower the heat, cover and simmer for 2 hours or until the beef is tender.

4. Transfer the beef to a plate, cool slightly and pull out the bones. Strain the broth.

5. Pour the strained broth into a clean casserole and bring to a boil. Add the potatoes, cover and simmer for 5 minutes.

6. Adjust seasonings. Add the boned beef and simmer for another 5 minutes or until the potatoes are done. Turn up the heat to medium-high.

7. Place the pechay leaves on top of the beef and potatoes and boil gently until the pechay leaves begin to wilt. Push down the leaves into the broth, if necessary.

8. Turn off the heat, cover the casserole and finish cooking the pechay leaves for another 5 minutes. Serve hot.