Nilagang Baka Con Saba Brought to you by Perfect Home

Now that the rainy season is upon us, there is no better time to prepare and enjoy comfort food. While this may vary from person to person, I am almost certain that majority of Filipinos will have Nilagang Baka as a frontrunner in their list.


Nilagang Baka is one of my default choices when I want to prepare an easy, delicious, and satisfying meal. Although the dish has bountiful ingredients – meat, potatoes, vegetables, and whatever add-ons go well with a hearty broth – it is surprisingly simple to make. Indeed, for many novice cooks and those who are just beginning to learn the ins and outs of food preparation, Nilagang Baka is likely one of the first meals in the roster.


As the title of the video indicates, I like adding mashed Burro bananas – the ubiquitous saba that Pinoys love – in the mix in order to bring a new dimension to this well-loved comfort food. Adding saba complements the rich flavor of the soup with a level of sweetness that rounds out the overall taste.  


Once completed, Nilagang Baka is best enjoyed together with steamed white rice, with a seasoning of either patis or soy sauce drizzled with calamansi. Of course, a separate bowl of the beef soup on the side is compulsory, to slurp down in between mouthfuls of tender beef and flavor-infused vegetables. Bring on the rainy days!

INGREDIENTS

  • 2 tbsp. oil

  • 1 kilo beef short ribs, kenchi or any beef part of choice

  • 2 tbsp. Garlic, pounded

  • 2 red onions, wedged

  • 1 leek, cut into 3 inch lengths  

  • 2 slices ginger 

  • 4 ripe bananas (saba), mashed

  • Water – enough to cover meat

  • 2 tbsp. fish sauce

  • 1 tbsp. sea salt

  • 1 tsp. whole peppercorns

Vegetables:

  • ½ Cabbage

  • 1 sweet corn, cut into 4

  • 1 carrot, cut into chunks 

  • 50 grams French Beans

  • 1 potato, cut into chunks

Garnish:

  • Fried garlic and green onions

PROCEDURE

  1. Brown beef.

  2. Add garlic, ginger, pepper

  3. Add onions and leeks 

  4. Add bananas and cover with enough liquid then simmer over low heat until meat is very tender 

  5. Add vegetables

  6. Season to taste with salt, pepper and fish sauce

  7. Add fried garlic and green onions before serving

  8. Serve with a dipping sauce made out of fish sauce, chilies and kalamansi













Sam Llarena