Nilaga is the easiest dish to cook because it is just technically boiling everything until it becomes one flavorful soul food. Today, though, I’m sharing a version of Nilaga that needs a little more pressure to soften the meat. And that’s because instead of using regular beef, I used tuhod ng baka (beef kneecap)
Tuhod ng baka or Beef Kneecap is perfect for soupy dishes because it’s mostly made up of bones and tendons (litid). That’s why I used my ever reliable pressure cooker to soften the meat. It makes for a soup-er flavorful dish, I tell you.
Since tuhod ng baka is mostly tendons, you might want to add a little more meat –like brisket — if there are going to be a lot of people sharing this dish.
Ang inet pero sige hala, sabaw pa rin!
Ano na bang balita sa world ngayon? Puro Netflix at kain na lang ako dahil nagsara na ang ABS-CBN. Huhuhu.
- 1kg tuhod ng baka (beef kneecap), chopped
- 1 tsp peppercorns
- 1 onion, cut into quarters
- ½ large cabbage, cut into pieces
- 3 cups squash, cut into cubes
- 2 bunches pechay
- 2 tbsp patis
- 1 tbsp juice of calamansi
- Put the tuhod ng baka in your pressure cooker and pour enough water to cover it. Don't lock it. Bring it to a boil, removing scum just before the water starts to boil.
- Turn heat to low. Add the onion and peppercorn and simmer for 30 minutes.
- Lock the pressure cooker and cook for another 30 minutes with the pressure cooker locked in.
- After 30 minutes and pressure is removed. Skim the excess fat on top of the soup.
- Season with 1 tbsp patis and put the squash. Let it simmer unlocked for 5 minutes.
- Add the cabbage and the pechay and simmer for another 4 minutes.
- Turn off heat and serve with patis-calamansi dipping sauce.
♥ If you make this recipe, kindly snap a photo and tag @thepeachkitchen on Instagram (OR hashtag it #thepeachkitchen). I’d love to see what you cook!