Pro Tips
**Chef's Tips & Troubleshooting:**
- Add a bay leaf or two to beef stews for an earthy herbal note that complements the meat.
- Deglaze the pan with broth or wine after searing beef to incorporate all the browned fond into the sauce.
- Season beef stew with fish sauce instead of salt for a deeper umami character.
- Simmer tough beef cuts low and slow for 1.5 to 2 hours until fork-tender.
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. Check liquid levels halfway through cooking and add hot water or broth if needed. Long-cooked dishes can dry out or burn if left unattended.
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.
Nilagang Baka
Made with beef sirloin, baby bok choy, cabbage and saba banana — a hearty Filipino dish that's simple to cook and satisfying to share.
Instructions
- Combine the water and beef broth in a large cooking pot. Bring to a boil.
- Incorporate the onion, star anise, and celery. Reduce the heat in medium. Cover the pot and continue to boil for 20 minutes.
- Remove the onion, star anise, and celery from the boiling liquid using a skimmer or a strainer. You can discard these ingredients.
- Add the beef. Simmer for 60 to 90 minutes or until the beef becomes tender. You can add more water if necessary.
- Put-in the saba banana and potatoes. Cook for 10 minutes.
- Add the bok choy and cabbage. Sprinkle salt and pepper. Stir.
- Cover and turn the heat off. Let the pot stay with cover-on for 2 to 5 minutes to cook the vegetables.
- Transfer to a serving bowl.
- Serve.
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Pro Tips & Troubleshooting
- Add a bay leaf or two to beef stews for an earthy herbal note that complements the meat.
- Deglaze the pan with broth or wine after searing beef to incorporate all the browned fond into the sauce.
- Season beef stew with fish sauce instead of salt for a deeper umami character.
- Simmer tough beef cuts low and slow for 1.5 to 2 hours until fork-tender.
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.
Check liquid levels halfway through cooking and add hot water or broth if needed. Long-cooked dishes can dry out or burn if left unattended.
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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