what is there to say about nilagang baka or boiled beef? it's a very simple dish that one misses when the weather is cold. still summer here in Beijing but what the heck? it's like summer all year round back home anyways & we still love it (ofcourse the typhoons are always there).

speaking of typhoons, let's all save a prayer for Katrina. also, watch out for lasang pinoy 2 - cooking up a storm. i still am totally clueless on what to blog about & in the midst of reminiscing memorable rainy (lonely) days. i invited a friend of mine the minute i received an invitation to it & he came up right away w/ an entry on that day! he even hav a 2nd entry the next day but i wouldn't post it here till the day of the event...

Ingredients:
1/2 kilo beef (parts w/ fat & gatil)
1 medium onion (cut into halves)
1/2 head of garlic (minced)
salt and peppercorns
2 medium potatoes (cut into cubes about the same size of beef)
a bunch of petchay (or pe-tsai, a type of chinese cabbage)
2 tbsp patis or fish sauce (thai brand in my case, available here)

in a frying pan, fry the garlic until golden brown. drain & set aside.

boil the beef in a separate pot. few tips w/ regards to boiling the beef are: (1) use rice broth (water used in washing your rice), (2) get rid of the mushy brownish stuff that floats once the water boils, and (3) add the salt, peppercorns, fish sauce & onions (MSG is optional) only when the beef is almost tender. you will know that the gatil (it’s the white thing, maybe called cartilage, that is like rubber if not cooked properly) is tender when you can cut it w/ fork.

add the potatoes and simmer until cooked. add in the pechay & cover the pot. bring to boil. serve hot in a bowl w/ the fried garlic sprinkled on top of it. u may hav some sawsawan (or dip) for the beef if u wish & the best wud b soy sauce or patis w/ calamansi.


Food for your thoughts:
"I am a great eater of beef, and I believe that does harm to my wit." - William Shakespeare

Tags: boiled beef, nilagang baka.

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