Rainy and cold days are here. Warm up with our hearthy dish of Nilagang Baka (beef stew). Beef shank cooked with potatoes, chinese cabbage and green beans.
INGREDIENTS for 3
1 kilo beef shank (leg portion)
3-4 medium potatoes
1 piece chinese cabbage (wombok)
1/4 kg. green breens (bitsuelas)
1 large onion
1 cup chopped celery stalk
1/2 tbsp. black pepper corns
3-4 tbsp. patis to taste
spring onions for garnish
TIPS: Beef shank is perfect for making soups and broth because it has both meat and bone. Ask your butcher or meatshop to cut the portions for you – they has a special saw for doing it. Use a pressure cooker for this dish – saves you time and energy. You can throw in some fresh corn on the cob or use pechay instead of the chinese cabbage. As always do not overcook the cabbage.
Serve smoking hot. Garnish with spring onions. Kain na!
D I S C L A I M E R :
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