Description
Beef Ribs Nilaga is a comforting Filipino boiled beef soup featuring tender beef ribs simmered with aromatic onions and peppercorns, complemented by hearty potatoes and fresh cabbage. This traditional dish is seasoned with fish sauce and served garnished with green onions, perfect for a fulfilling family meal.
Ingredients
Scale
Beef and Broth
- 2 pounds beef ribs
- 8 cups water
- 2 beef broth cubes
- 1 large onion, peeled and quartered
- 1 teaspoon peppercorns
Vegetables
- 2 medium potatoes, peeled and quartered
- 1 small cabbage, cut into wedges
Seasoning and Garnish
- 2 tablespoons fish sauce (patis)
- Salt to taste
- Green onions, sliced (for garnish)
Instructions
- Prepare the beef ribs: Place the beef ribs in a large pot and add enough water to fully cover the ribs. Bring the water to a boil, and as it starts boiling, skim off any scum or foam that forms on the surface to ensure a clear broth.
- Simmer with aromatics: Reduce the heat to low and add the peeled and quartered onion along with the peppercorns to the pot. Let it simmer gently for 45 minutes to 1 hour, or until the beef ribs become tender and flavorful.
- Add broth cubes: Stir in the beef broth cubes until fully dissolved to enhance the depth of flavor in the soup.
- Cook the potatoes: Add the peeled and quartered potatoes to the simmering broth. Allow them to cook for about 5 minutes until they start to become tender but not mushy.
- Add cabbage: Incorporate the cabbage wedges into the pot and continue simmering for another 4 minutes until the cabbage is soft yet still vibrant.
- Season the soup: Pour in the fish sauce (patis) and add salt to taste. Adjust the seasoning according to your preference for a balanced savory flavor.
- Finish and garnish: Turn off the heat and garnish the nilaga with sliced green onions for a fresh and mild onion flavor.
- Serve: Ladle the Beef Ribs Nilaga into bowls and serve hot alongside steamed rice and a patis-calamansi dipping sauce for an authentic Filipino dining experience.
Notes
- Skimming the scum during boiling results in a clearer and cleaner broth.
- Beef broth cubes add richness but can be omitted if using homemade stock.
- Adjust fish sauce and salt carefully to avoid over-salting.
- You can substitute beef ribs with other beef cuts suitable for boiling like shank or brisket.
- Serve immediately for best flavor; leftovers can be refrigerated for up to 2 days.
