Nilagang Baka (boiled beef), sukiyaki style

October 1, 2004 | Purely experimental |

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Nilagang Baka (boiled beef), sukiyaki style The idea for the dish was something I picked up a few months ago from In My Kitchen. The dish was called Beef Shanks Braised In Soy Sauce With Cinnamon And Star Anise which, to me, appeared to be something between Japanese sukiyaki and our own bulalo.

To cook this dish, I refrained from including strongly-flavored vegetables like pechay. I decided to stick with neutral and sweetish vegetables so that they wouldn’t compete with the sukiyaki style broth. My choices were potatoes (neutral enough), cabbage and carrots (sweet). I also used stewing beef cubes instead of cross cuts of bulalo (shanks). The result? If you think that the photo looks delicious, the cooked dish tasted better than it looks in the photo.

All the ingredients in this dish are native to the Philippines. They are available in any wet market or supermarket. So, if you find nilagang baka (boiled beef and vegetables) too plain and boring, try cooking it with a twist–season the broth as though you were making sukiyaki.

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