Beef Nilaga (Boiled Beef Soup)

Instructions

1. 1In a large heavy-bottomed pot, combine the about 910 g of Beef Chuck and 8 cups of Water. Bring the water to a rolling boil over high heat, then immediately reduce the heat to low, cover the pot, and let it simmer gently for 1 hour, or until the beef is starting to become tender.
2. 2While the beef is simmering, prepare your vegetables. Peel the large Onion and cut it into quarters. Peel the 2 medium Potatoes and cut them into 2.54 cm cubes. Cut the 1/2 head of Cabbage into 2.54 cm wedges. Trim the ends off the 1 cup of Green Beans and cut them into 2.54 cm pieces. Cut the 2 ears of Corn on the Cob into 5.08 cm sections.
3. 3Add the quartered large Onion and the 2.54 cm cubes of 2 medium Potatoes to the pot with the beef. Increase the heat to medium-high to bring the soup back to a simmer, then reduce the heat to low, cover, and cook for 15 minutes.
4. 4Add the 2.54 cm wedges of 1/2 head Cabbage, the 2.54 cm pieces of 1 cup Green Beans, and the 5.08 cm sections of 2 ears Corn on the Cob to the pot. Increase the heat to medium-high to bring the soup back to a simmer, then reduce the heat to low, cover, and cook for about 15 minutes, or until all the vegetables are tender when pierced with a fork.
5. 5Stir in the 2 tbsp of Fish Sauce and the 1 tsp of Black Peppercorns. Let the soup simmer for another 2 minutes to allow the flavors to meld.
6. 6Serve the Beef Nilaga hot.

Related Guides