Nilagang Baka 3

Sweet corn and carrots, potatoes and chinese cabbage (pechay) , kalabasa (squash), onion leeks, string beans, the napa-variety cabbage… a different combination in texture and color gives a new nilagang baka recipe every time.

There is another way, though, of cooking nilagang baka with a different twist. Aside from a new combination of vegetables, try changing the way of seasoning the broth. While it is always a good idea to flavor the broth with vegetables and spices while simmering the meat, salt can be substituted with light soy sauce or patis (fermented fish sauce). For an even richer broth, try simmering the meat in meat broth instead of water. Which is exactly what I did with this nilagang baka recipe. The broth was seasoned with patis. The result was a golden broth rich in flavor and aroma. So rich, in fact, that my husband forgot–again–his resolve to diet over the summer.

About pechay… In the Philippines, pechay is the generic term for Chinese cabbage. Among the many varieties of Chinese cabbage, local pechay refers to only one of seven varieties of pei tsai–the kind with medium-green leaves and white stalks. Pechay Baguio, on the other hand is a variety of Napa cabbage. Hence, the compact-head light-green vegetable that Filipinos refer to as cabbage or repolyo is only one among the many varieties of cabbage including what we know as pechay and pechay baguio.

Ingredients :

500 g. of beef brisket
6-8 c. of broth
2 pcs. of chayote
1 bunch of pechay (pei tsai)
1 bunch of sili (chili) leaves

Cooking procedure :

Cut the beef brisket into 2″ cubes. Place in a heavy saucepan or casserole and cover with the broth. Bring to a boil, skimming the scum as it rises. Lower the heat, cover and simmer for an hour and 45 minutes hours or until almost tender. Alternatively, use a pressure cooker.

Meanwhile, prepare the vegetables. Peel and core the chayote. Cut into 2″ cubes. Cut off the root ends of the pechay. Pick the sili leaves and discard the stalks.

About 15 to 20 minutes before the beef cubes are cooked to tenderness, add the chayote cubes. Stir well. Simmer for 15 to 18 minutes. Add the pechay leaves, stir and simmer for another 2-3 minutes. Turn off the heat, add the sili leaves on top of the meat and vegetables, cover and let stand for 5 minutes. Stir before serving.