Beef Nilaga recipe

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Ingredients

4 ½ pounds beef short ribs
1 quart water
1 tablespoon black peppercorns, crushed
2 onions, chopped
2 beef bouillon cubes
2 carrots, cut in chunks
2 stalks celery, quartered
1 chayote squash, peeled and quartered
2 potatoes, quartered
salt to taste
¼ head cabbage, cut into wedges

Nutrition Info

983.2 calories
carbohydrate: 32.3 g
cholesterol: 167.9 mg
fat: 75.4 g
fiber: 6.8 g
protein: 43 g
saturatedFat: 31.9 g
servingSize: -
sodium: 490.8 mg
sugar: 8.7 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Place the beef ribs in a large pot with enough water to cover. Bring to a boil over high heat, and boil for 5 minutes. Drain, discard the cooking water (the ribs will not be fully cooked).

  2. Return the beef to the pot. Pour in the 1 quart water, peppercorns, onions, and beef bouillon. Bring to a boil, cover, reduce the heat, and simmer for 1 hour.

  3. Skim any fat floating on the surface. Stir in the carrots, celery, chayote, and potatoes, cover, and simmer until potatoes are tender, about 20 minutes. Season with salt. Add cabbage and cook an additional 5 minutes.

Recipe Yield

5 servings

Recipe Note

This is another one-meal-in-a-pot dish. It contains soup, meat and vegetables all cooked together in one delicious broth. Terrific during cooler weather. Serve hot alone or with rice.

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