Beef Nilaga

Beef Nilaga

2
lola 26

"This is another one-meal-in-a-pot dish. It contains soup, meat and vegetables all cooked together in one delicious broth. Terrific during cooler weather. Serve hot alone or with rice."

Ingredients

2 h {{adjustedServings}} servings 983 cals
Serving size has been adjusted!

Original recipe yields 5 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 983 kcal
  • 49%
  • Fat:
  • 75.4 g
  • 116%
  • Carbs:
  • 32.3g
  • 10%
  • Protein:
  • 43 g
  • 86%
  • Cholesterol:
  • 168 mg
  • 56%
  • Sodium:
  • 568 mg
  • 23%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

  • Prep

  • Cook

  • Ready In

  1. Place the beef ribs in a large pot with enough water to cover. Bring to a boil over high heat, and boil for 5 minutes. Drain; discard the cooking water (the ribs will not be fully cooked).
  2. Return the beef to the pot. Pour in the 1 quart water, peppercorns, onions, and beef bouillon. Bring to a boil, cover, reduce the heat, and simmer for 1 hour.
  3. Skim any fat floating on the surface. Stir in the carrots, celery, chayote, and potatoes; cover, and simmer until potatoes are tender, about 20 minutes. Season with salt. Add cabbage and cook an additional 5 minutes.
  • profile image
{{ reviewLastUpdatedDate | date: 'MM/dd/yyyy' }}

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

2
  1. 5 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  

Really good for short ribs. I dredged the ribs in flour and browned them first, threw it all into a slow cooker and added bay leaf and garlic powder.

I added garlic salt and seasoned salt after it was cooked. It made the dish much tastier. If you don't "doctor" it a bit, it is incredibly bland. That being said, the fresh veggies were wonde...