Beef Nilaga Recipe

Enjoy your favorite soup boiled in minutes! Corned beef nilaga is easy to make with simple pantry ingredients however it just turns out very tasty. It is a complete delicacy on your own or with hot rice.
This nilagang corned beef is my Pinay taking the old New England Boiled Dinner, a one-pot meal made with corned beef brisket, cabbage, and root vegetables like potato carrots, and turnips.

Boiled dinner is one of our favorite holiday dishes, but I do not do it except St. John’s Day. Patrick when the meal is traditionally served. Why it took forever and a day to set the brisket soft so I could use canned beef
to get instant gratification?

Beef nilaga brings the same comforting flavor but with less work and less time. It will be ready in a few minutes but it is already full of flavor.
You will be amazed at how well the recipe works. It tastes like beef guisado but in soup!
This recipe is very simple, but there are two things you should be aware of to get the best results.

Use some form of canned beef.


Thoroughly divide the beef into large pieces and stop stirring the soup to keep the meat into pieces.
Cooking Tips
This beef nilaga is intended to be a quick recipe and uses canned beef. You can replace it with a corned beef brisket if available. Cut the meat into 2-inch pieces, cover with water, and hold for about 1 1/2 to 2 hours or until tender fork. Add the vegetables and cook until tender.

Season with salt and pepper.
The recipe uses potatoes, cabbage, and green beans. Feel free to add such regular nilaga vegetablessuch as carrots, sweet corn, and scallions.

How to supply and store
This nilaga soup is delicious on its own or with hot rice. Enjoy it as lunch or dinner.
Store the rest in a container with a lid and refrigerate for up to 3 days.
Heat again in a pan over medium heat to 165 F, stirring slightly.

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