0 (0)


Mom's nilaga

Andre Guerrero grew up eating Filipino food, but you'll find few traces of it on his menu at the Oinkster, and none at all at his new Marche L.A. Nor will you find Filipino food on the menus at Providence, ... Read more

Total time: 2 hours, 45 minutes | Serves 6
  • 5 pounds of bone-in beef short ribs
  • 1 large onion, cut in half and sliced lengthwise into 1/4-inch strips
  • 3 large celery stalks, cut crosswise into 1-inch pieces
  • 3 whole cloves garlic
  • 8 whole black peppercorns
  • 1 tablespoon kosher salt
  • 5 Yukon Gold potatoes, peeled and quartered
  • 1/2 head nappa cabbage, sliced into 1/2-inch pieces
  • Salt and freshly ground pepper to taste

Step 1Place the short ribs in a large (7-quart) lidded pot or Dutch oven, and cover with cold water. Cover with the lid and bring to a boil over high heat. Reduce to a simmer and cook for 5 minutes.

Step 2Drain and rinse the short ribs, then rinse out the pot. Return the ribs to the pot and cover with cold water.

Step 3Add the onions, celery, garlic, peppercorns and kosher salt, cover and bring to a boil over high heat. Reduce the heat and simmer, partially covered, until the meat is fork-tender, about 2 hours.

Step 4Add the potatoes and continue to cook until the potatoes are tender, about 15 minutes.

Step 5Stir in the cabbage and bring the stew up to a simmer, then remove from heat. The cabbage will wilt in the heat. Adjust with additional salt and pepper to taste.

Note: Adapted from Gary Menes, chef-partner of Marche L.A. Menes says you can also make this in a slow cooker. Serve the nilaga atop a bowl of steamed white rice.
Have a specific question about a recipe or found a problem? Let us know at food@latimes.com

More recipes in Mains

Jumbo lump crab cakes from Gulfstream
White beans with chorizo, clams and shrimp
Chickpea and noodle soup with Persian herbs
Pomegranate braised lamb