Beef Nilaga/ Sinigang Recipe

Name: Lina's Filipino Marketplaces Beef Nilaga/ Sinigang Recipe
Cook time: 2 h 30 min
Total time: 2 h 30 min
Yield: 6 servings
Cuisine: Filipino
Ingredients: 1.5 kg beef chuck, cut into 1½-inch cubes; 3 l water; 1 pc onion, peeled and quartered; 1 tbs whole black peppercorns; 3 tbs fish sauce (patis); 1 tsp salt; 0.5 kg white cabbage, cut into 2–3 inch wedges; 300 g bok choy (or pechay), rinsed and separated; 500 g potatoes, peeled and halved or quartered; 2 pcs corn on the cob, cut into 2–3 pieces; 150 g green beans (sitaw) or snap peas, trimmed; 2 pcs siling haba (long green chili) or jalapeño, left whole; 6 cloves garlic, smashed; 3 pcs scallions (spring onions), trimmed and cut into 2-inch pieces; 20 g fresh ginger, 2–3 mm slices (optional, for extra warmth); 4 pcs calamansi or lemon wedges (for serving); 0 to taste black pepper, freshly ground

Inspired by Lina's Filipino Marketplace

Time2h 30m

Serves6

Make Beef Nilaga/ Sinigang Recipe in just 2h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Beef and broth

3 1/3 lb (1.5 kg) beef chuck, cut into 1½-inch cubes

12 2/3 cup (3 l) water

1 pc onion, peeled and quartered

1 tbs whole black peppercorns

3 tbs fish sauce (patis)

1 tsp Celtic sea salt

Vegetables

1 1/8 lb (0.5 kg) white cabbage, cut into 2–3 inch wedges

10.6 oz (300 g) bok choy (or pechay), rinsed and separated

1 1/8 lb (500 g) potatoes, peeled and halved or quartered

2 pcs corn on the cob, cut into 2–3 pieces

5.29 oz (150 g) green beans (sitaw) or snap peas, trimmed

2 pcs siling haba (long green chili) or jalapeño, left whole

Aromatics & finishing

6 cloves garlic, smashed

3 pcs scallions (spring onions), trimmed and cut into 2-inch pieces

0.71 oz (20 g) fresh ginger, 2–3 mm slices (optional, for extra warmth)

4 pcs calamansi or lemon wedges (for serving)

0 to taste Black pepper, freshly ground

Method

Beef and broth

Trim and rinse

Trim excess fat from the beef chuck and rinse the cubes under cold water. Pat dry with paper towels.

Bring to a boil and skim

Place the beef cubes in a large pot with 3 liters of water. Add quartered onion, black peppercorns and smashed garlic. Bring to a vigorous boil over high heat. Once it reaches a rolling boil (about 10–15 minutes), lower the heat to a gentle boil and use a slotted spoon to skim off scum and impurities that rise to the surface.

Simmer until tender

Add 2 tablespoons of fish sauce and 1 teaspoon salt. Reduce heat to low, cover partially, and simmer gently for 1½ to 2 hours, or until the beef is fork-tender. Check every 20–30 minutes and skim foam as needed. If using a pressure cooker, cook on high pressure for 30–35 minutes then natural release.

Adjust seasoning

Taste the broth and adjust saltiness with the remaining 1 tablespoon fish sauce and additional salt if necessary. Remember some vegetables will absorb flavor, so the broth should be slightly seasoned but not overly salty.

Vegetables

Add root vegetables and corn

When the beef is tender, add the potatoes and corn pieces to the pot. Increase heat to medium and simmer for 10–12 minutes, or until the potatoes start to become tender when pierced with a fork.

Add sturdier greens and beans

Add the cabbage wedges and green beans (or snap peas). Simmer for another 5–7 minutes until the cabbage softens but still holds shape and the beans are crisp-tender.

Finish with leafy greens and chiles

Stir in the bok choy (or pechay), scallion pieces, sliced ginger (if using), and whole siling haba. Cook for 2–3 minutes more just until the leafy greens wilt but remain bright green. Remove the whole chiles before serving if diners prefer less heat.

Aromatics & finishing

Final seasoning and serve: Turn off the heat. Adjust seasoning with fish sauce or salt and freshly ground black pepper to taste. Ladle the nilaga into bowls, making sure each serving gets meat, potato and vegetables. Serve hot with calamansi or lemon wedges on the side for squeezing over individual portions.

Notes: If you prefer sinigang-style sourness you can replace 1–2 tbs fish sauce and some salt with 1 packet (about 20–30 g) tamarind soup mix or 1–2 tablespoons fresh tamarind paste added when you add potatoes; taste and adjust. For clearer broth, simmer gently and avoid vigorous boiling.