Slow-Braised Filipino Beef Nilaga Grain Bowl
A comforting Filipino-inspired beef nilaga, slow-braised to tender perfection and served over a bed of fragrant garlic rice with seasonal vegetables. This hearty grain bowl harmonizes classic Filipino flavors with a slow-braising technique, highlighting fresh winter produce like cabbage and potatoes, making it an ideal nourishing weeknight meal.
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Overview
This Slow-Braised Filipino Beef Nilaga Grain Bowl showcases tender beef simmered slowly in a savory broth with classic nilaga aromatics, paired with fragrant garlic rice and winter vegetables such as cabbage and potatoes. It is a comforting, nourishing dish perfect for cooler evenings, celebrating traditional Filipino flavors in a convenient and hearty bowl.
Why you’ll love it
The slow braising process makes the beef exceptionally tender and flavorful. The garlic rice adds a fragrant and savory base, while seasonal winter vegetables bring freshness and heartiness that complement the rich broth. This dish is both a satisfying comfort food and well balanced with protein, vegetables, and grains.
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Ingredient notes
- Beef shank or brisket: These cuts are ideal for slow braising to achieve tender meat that easily falls apart.
- Cabbage: Use a firm, crisp winter cabbage for the authentic nilaga experience.
- Potatoes: Yukon gold or red potatoes hold their shape during slow cooking and add natural sweetness.
- Garlic rice: Garlic sautéed in oil until golden then cooked with rice to infuse bold flavor throughout.
- Aromatics and broth: Onion, ginger, and peppercorns form the base, gently simmered for hours for depth of flavor.
Serving & storage
Serve the beef nilaga in bowls over garlic rice topped with cooked cabbage and potatoes, ladling some of the broth to soak into the rice. Leftovers keep well refrigerated in an airtight container for 3-4 days. Reheat gently on the stovetop or microwave until steaming hot to maintain tenderness and moisture. This dish can also be frozen for up to 2 months.
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Chef tips
- Start the broth early to allow full slow braising time for maximum tenderness.
- Skim scum frequently during initial boil to keep broth clear and clean-tasting.
- Use freshly minced garlic for the rice to impart best aroma.
- Do not overcook cabbage; it should retain some texture and bright color.
- Store leftovers separately from rice to avoid sogginess, if possible.
Ingredients
- 1 kgbeef shank or brisket, cut into large chunks
- 2 literswater
- 1 largeonion, peeled and halved
- 2-inch pieceginger, sliced
- 1 tablespoonwhole black peppercorns
- 3 mediumpotatoes, peeled and quartered
- 1/2 medium headcabbage, cut into wedges
- 2 cups (360 g)long-grain white rice, rinsed
- 4 clovesgarlic, minced
- 2 tablespoonsvegetable oil
- saltto taste
- freshly ground black pepperto taste
- spring onionsfor garnish, thinly sliced
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Equipment
- large heavy-bottomed pot or Dutch oven
- rice cooker or medium saucepan
- wooden spoon
- knife
- cutting board
Nutrition per serving
- Calories600
- Protein45 g
- Carbs60 g
- Fat15 g
Step-by-step
Step 1
Place beef chunks in a large pot and cover with 2 liters of cold water. Bring to a boil over medium-high heat and simmer for 10 minutes. Skim off any scum that rises to the surface.Step 2
Add the halved onion, sliced ginger, and whole peppercorns to the pot. Reduce the heat to low, cover partially, and let the broth simmer gently for 2.5 hours until beef is tender.Step 3
Prepare the garlic rice: In a rice cooker or medium saucepan, heat the vegetable oil over medium heat. Add minced garlic and sauté until golden and fragrant, about 2 minutes.Step 4
Add the rinsed rice to the garlic oil and stir to coat. Add 3 cups (720 ml) of water, a pinch of salt, and bring to a boil. Lower heat, cover, and cook until rice is tender and water is absorbed, about 15 minutes.Step 5
After the beef has braised for about 2.5 hours, add the quartered potatoes to the pot. Simmer for 20 minutes until potatoes are nearly tender.Step 6
Add cabbage wedges on top of the potatoes and cook for an additional 10 minutes until tender but still crisp.Step 7
Remove the beef, potatoes, and cabbage from the broth with a slotted spoon and arrange over garlic rice in serving bowls. Adjust seasoning of broth with salt and pepper to taste, then ladle over the bowls.Step 8
Garnish with thinly sliced spring onions and serve hot for comforting bowls of slow-braised Filipino beef nilaga.
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