Nilagang Baka (boiled beef), sukiyaki style

October 1, 2004 | Purely experimental | Print This Post

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Ingredients :

750 g. of stewing beef cubes (shanks, short ribs or neck would be good)
1/2 head of cabbage
1/2 kilo of potoes
2 small carrots
1 whole garlic
2 thumb-sized pieces of ginger, peeled
1 whole onion
salt
1/4 c. of light soy sauce
3 tbsps. of light brown sugar
2 tbsps. of finely chopped sibuyas na mura (onion leaves)
1 egg (optional)

Cooking procedure :

Place the beef in a casserole and cover with water. Add the whole garlic, whole onion and ginger. Season with a little salt. Bring to a boil, skimming the scum as it rises. Lower the heat, cover and simmer until the beef is very tender. Alternatively, pressure-cook for about an hour from the time the valve starts to turn.

Meanwhile, peel the potatoes and carrots, and cut into chunks about the size of the beef cubes. Cut the cabbage into quarters.

When the beef is tender, scoop out of the broth with a slotted spoon and transfer to a bowl. Strain the broth.

Reheat the broth and bring to a boil. Add the potatoes, carrots and cabbage and simmer for 10-15 minutes or until done. Remove the vegetables with a slotted spoon and transfer to a plate. Season the broth with soy sauce and sugar. Add more salt, if you prefer. Return the beef to the broth and bring to a boil. Return the vegetables to the broth and, again, bring to a boil.

To serve: Using a slotted spoon, scoop out the beef cubes from the broth and place on one side of a soup tureen. Do the same with the rest of the vegetables, arranging them so that the ingredients are segregated. Pour hot broth over them. Crack an egg at the center and sprinkle with chopped onion leaves. Serve at once.

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