Description

Beef Ribs Nilaga is a traditional Filipino boiled beef soup that features tender beef ribs simmered with vegetables like potatoes and cabbage in a flavorful broth. This comforting and hearty dish is enhanced with simple seasonings such as fish sauce and peppercorns, making it a perfect meal for family gatherings or a cozy dinner.

Ingredients

Meat and Broth

2 pounds beef ribs
8 cups water
2 beef broth cubes

Aromatics and Seasoning

1 large onion, peeled and quartered
1 teaspoon peppercorns
2 tablespoons fish sauce (patis)
Salt to taste

Vegetables

2 medium potatoes, peeled and quartered
1 small cabbage, cut into wedges

Garnish

Green onions, sliced (for garnish)

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Instructions

Prepare the beef ribs: Place the beef ribs in a large pot and add enough water to completely cover the meat. Bring the water to a boil over high heat, skimming off any scum that rises just before boiling to ensure a clear broth.
Simmer with aromatics: Reduce the heat to low and add the quartered onion and peppercorns. Allow this to simmer gently for 45 minutes to 1 hour until the beef ribs are tender and the flavors meld.
Add beef broth cubes: Stir in the beef broth cubes until fully dissolved to enhance the richness of the soup base.
Cook the potatoes: Add the peeled and quartered potatoes to the pot and continue to simmer for 5 minutes until they start to become tender.
Add the cabbage: Incorporate the cabbage wedges into the pot and simmer for an additional 4 minutes until just cooked but still crisp.
Season the soup: Flavor the broth by adding fish sauce (patis) and salt according to taste preferences, ensuring a balanced savory finish.
Finish and garnish: Turn off the heat and garnish the soup with sliced green onions to add a fresh and aromatic touch.
Serve: Ladle the beef ribs nilaga into bowls and serve hot alongside steamed rice and a traditional patis-calamansi dipping sauce for a complete Filipino meal.

Notes

Skimming the scum during the initial boil helps achieve a clear broth.
Simmer gently to allow the beef ribs to become tender without overcooking the vegetables.
Fish sauce adds umami flavor but can be adjusted or substituted with soy sauce if preferred.
Patis-calamansi dipping sauce complements nilaga by adding a tangy, salty bite.
If beef ribs are not available, other cuts like beef shank can be used but may alter cooking time.