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Nilaga (literally means 'boiled') can be either pork or beef just as long as you use the boney parts with some meat bits in them with vegetables. This is very easy to make just throw everything in the pot and let the meat cook until tender.
- 1 1/2 lb. beef cut into 2X2 inch pieces
- 2 cubes beef bouillon or beef stock (plain water would suffice)
- 1 tsp. peppercorns
- 1 small onion chopped
- 3 medium-sized potatoes cut into quarters
- 1 small head of bok choy (pechay) (optional if not available)
- 1 small head of cabbage cut into quarters
- salt and pepper to taste
1. Boil beef, peppercorns and onions in a pot with enough beef stock to cover to meat. Place lid on pot and simmer over medium heat. If you want more stock (sabaw), add more.
2. After 30 minutes of boiling, or if the meat is very tender, add potatoes. Boil for another 10-15 minutes. When vegetables are done, add the rest of the ingredients and seasoning.
3. Boil for another 5 minutes. Serve with rice.