Soups
Beef Nilaga with Corn and Pechay
A clear, comforting beef nilaga with tender beef, sweet corn, potatoes and pechay in a clean-tasting broth.
Prep20 minutes
Cook1 hour 40 minutes
Serves6
LevelMedium
A clear, comforting beef nilaga with tender beef, sweet corn, potatoes and pechay in a clean-tasting broth.
Ingredients
- 1 kg beef chuck or short ribs, cut into chunks
- 10 cups water
- 1 onion, quartered
- 1 teaspoon whole black peppercorns
- 2 ears corn, cut into rounds
- 3 medium potatoes, quartered
- 1 small cabbage, cut into wedges
- 2 bunches pechay, trimmed
- 2 tablespoons fish sauce, plus more to taste
- Spring onions for serving
How to cook it
- Place beef and water in a large pot. Bring slowly to a boil and skim off the gray foam.
- Add onion and peppercorns. Lower the heat, cover partly and simmer until the beef is nearly tender.
- Add the corn and continue simmering for 20 minutes.
- Add potatoes and cook until they can be pierced easily but still hold their shape.
- Season the broth with fish sauce a little at a time.
- Add cabbage and pechay during the final 3 to 5 minutes so the vegetables stay bright.
- Serve very hot with spring onions and extra fish sauce on the side.
Kitchen tip: Keep the soup at a gentle simmer after the initial boil. Taste near the end and adjust fish sauce or salt gradually, especially after the broth has reduced.
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