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Beef Nilaga

Beef Nilaga

  • Prep

    30 m
  • Cook

    1 h 30 m
  • Ready In

    2 h
lola

lola

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.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 5 servings

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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

Directions

  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.
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Reviews

Mary
4

Mary

1/12/2014

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.

GourmetGale
4

GourmetGale

3/10/2013

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 wonderful. Meat was just so-so.

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