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Serve Beef Ribs Nilaga hot with a side of steamed rice. The broth is light and refreshing, making it a perfect pairing with rice to soak up all the delicious flavors.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat, adding a bit of water if needed to bring back the broth's richness.
Variants:
Add More Vegetables: You can also include other vegetables such as cabbage, okra, or pechay (bok choy) for more variety.
Spicy Version: For a spicy kick, add a few slices of fresh chili peppers into the broth while simmering.
With Miso: Some variations of Nilaga include adding a tablespoon of miso paste to deepen the umami flavor of the broth.
FAQ:
Can I use other cuts of beef for Nilaga? Yes, other cuts like shank, brisket, or short ribs can also be used for this dish. Just adjust the cooking time to ensure the beef becomes tender.
Can I use a pressure cooker for faster cooking? Yes, using a pressure cooker will reduce the cooking time significantly. Beef ribs should be tender in about 45-60 minutes in a pressure cooker.
Is Beef Nilaga suitable for freezing? Yes, you can freeze the soup without the vegetables for up to 3 months. When reheating, add freshly cooked vegetables for the best texture.
What is the difference between Nilaga and Bulalo? Both are beef soups, but Bulalo typically uses beef shank with bone marrow and has a richer, fattier broth, while Nilaga uses various cuts of beef and often has a lighter, more vegetable-focused broth.
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