BEEF NILAGA SOUP

Beef-Lauya-Recipe

 

Slow Cooked Beef Nilaga Soup is the tastiest and the most tender beef nilaga that I ever had. It is quite obvious that 8 to 10 hours of slow cooking would extract the flavors from the beef and make it very tender to the point that it literally melts in your mouth. Although I know that slow cooking beef can make it tender, I did not expect that it could be perfectly tender and flavorful. As a result, I try to make my beef nilaga this way, if possible.

“Beautiful soup, so rich and green
Waiting in a hot tureen!
Who for such dainties would not stoop?
Soup of the evening, beautiful soup!
Beautiful soup! Who cares for fish
Game, or any other dish?
Who would not give all else for two
Pennyworth of beautiful soup?”
Lewis Carroll, ‘Alice in Wonderland’

Ingredients
  • 3 lbs. beef chuck, cubed
  • 6 cups water
  • 4 pieces saba bananas, sliced
  • 2 medium potatoes, cubed
  • 1½ teaspoons whole peppercorn
  • 1 medium yellow onion, minced
  • 2 tablespoons fish sauce
  • 2 cups Napa cabbage, chopped
  • 1 bunch baby bok choy
  • 1 cup sliced long green beans
Instructions
  1. Combine water, beef, bananas, potato, fish sauce, and whole peppercorn in a slow cooker. Set the slow cooker or crock pot to high and slow cook for 8 to 10 hours.
  2. Gently stir the mixture. Add cabbage, green beans, and bok choy. Continue to cook for 12 to 15 minutes. Add more fish sauce if necessary.
  3. Transfer to a serving bowl. Serve hot.
  4. Share and enjoy!
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