Pro Tips
**Chef's Tips & Troubleshooting:**
- Add tougher vegetables like radish and potatoes first, then quick-cooking ones like pechay last.
- Start with cold water when boiling meat — this extracts more flavor into the broth over time.
- For extra depth, sear the meat briefly before adding water.
Cooking Tips
Skim off any scum or impurities that rise to the surface during the first boil — this keeps the broth clear and clean-tasting. For the richest flavor, start with cold water and bring to a gentle simmer rather than a rolling boil. This extracts more depth from the meat and bones.
Ingredient Substitutions
Beef alternatives: For stews, pork shoulder or oxtail provide similar richness. For steaks, try portobello mushrooms or cauliflower steaks for a vegetarian twist. Short on time? A pressure cooker (Instant Pot) can reduce cooking time by roughly half for most braised and stewed Filipino dishes. Reduce liquid slightly since less evaporates.
Storage & Reheating
Store in an airtight container in the refrigerator for up to 3–4 days. The flavors often deepen overnight, making leftovers even more delicious. This dish freezes exceptionally well — portion into freezer-safe containers and store for up to 3 months. Thaw overnight in the refrigerator before reheating. When reheating frozen portions, add a splash of water or broth to restore the original consistency, as some liquid is absorbed during storage. Reheat on the stovetop over medium-low heat, adding a splash of water or broth if the sauce has thickened during storage. Microwave in 30-second bursts, stirring between each.
Cocido-style Nilaga
Cocido-style Nilaga is a soul-warming soup perfect for cold weather. Made with tender beef shanks, smoky sausage, saba bananas, and vegetables, it makes a hearty, tasty meal the whole family will love.
Instructions
- In a pot on medium heat, combine beef and water. Bring it to a boil. skimming off foam floats on top.
- When the broth has cleared, add onions. Turn down the heat and cover it, and let it simmer gently for about 2 to 2 ½ hours or until beef is fork-tender. Add more water in ½ cup increments as needed to maintain about 7 to 8 cups liquid.
- Get a pan on medium heat and warm up oil. Add bananas and fry, turning once or twice, until it gets lightly browned. Remove from pan and drain on paper towels. Set it aside.
- Add Chorizo de Bilbao, potatoes. saba bananas, and garbanzo beans to the pot. Continue cooking until vegetables are tender.
- Fold in pechay and cook for 1 to 2 minutes until tender but still slightly crisp.
- Add salt and pepper until it suits your preference. Serve it while it's hot.
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Pro Tips & Troubleshooting
- Add tougher vegetables like radish and potatoes first, then quick-cooking ones like pechay last.
- Start with cold water when boiling meat — this extracts more flavor into the broth over time.
- For extra depth, sear the meat briefly before adding water.
Cooking Tips
For the richest flavor, start with cold water and bring to a gentle simmer rather than a rolling boil. This extracts more depth from the meat and bones.
Substitutions
Short on time? A pressure cooker (Instant Pot) can reduce cooking time by roughly half for most braised and stewed Filipino dishes. Reduce liquid slightly since less evaporates.
Storage & Reheating
This dish freezes exceptionally well — portion into freezer-safe containers and store for up to 3 months. Thaw overnight in the refrigerator before reheating.
When reheating frozen portions, add a splash of water or broth to restore the original consistency, as some liquid is absorbed during storage.
Reheat on the stovetop over medium-low heat, adding a splash of water or broth if the sauce has thickened during storage. Microwave in 30-second bursts, stirring between each.
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