Name: Beef Nilaga
Prep time: 30 min
Cook time: 30 min
Yield: 5
Ingredients: Beef short ribs - 4 ½ pounds; Water - 1 quart; Onions, chopped - 2; Black peppercorns, crushed - 1 tablespoon; Beef bouillon cubes - 2; Potatoes, quartered - 2; Chayote squash, peeled and quartered - 1; Carrots, cut into chunks - 2; Celery, quartered - 2 stalks; Salt to taste - 2 stalks; Cabbage, cut into wedges - ¼ head

Ingredients for - Beef Nilaga

1. Beef short ribs 4 ½ pounds

2. Water 1 quart

3. Onions, chopped 2

4. Black peppercorns, crushed 1 tablespoon

5. Beef bouillon cubes 2

6. Potatoes, quartered 2

7. Chayote squash, peeled and quartered 1

8. Carrots, cut into chunks 2

9. Celery, quartered 2 stalks

10. Salt to taste 2 stalks

11. Cabbage, cut into wedges ¼ head

How to cook deliciously - Beef Nilaga

1 . Stage

Place short ribs into a large pot with enough water to cover. Bring to a boil over high heat, then boil for 5 minutes; the ribs will not be fully cooked. Drain and discard cooking water.

2 . Stage

Return ribs to the pot. Pour in 1 quart water, then add onions, peppercorns, and bouillon cubes. Bring to a boil, then cover, reduce the heat, and simmer for 1 hour.

3 . Stage

Skim any fat floating on the surface. Stir in potatoes, chayote squash, carrots, and celery. Cover and simmer until potatoes are tender, about 20 minutes. Season with salt, then add cabbage and cook for 5 more minutes.