From my Haumea's Kitchen and others

Thursday, January 10, 2013

Short Rib Nilaga
Filipino Cuisine my way
You'll need for Nilaga:

1 big pot 3 quart or little larger.
Short ribs plank but you'll want ones that are an 1 inch thicker or 1.5 inch. (I noticed Safeway is cutting them quite nicely lately and they are lean)

Don't get them too fatty a little fat is fine. Cut in between the bones so then they'll be in easy to eat squares and won't splatter soup all over when you eat.

it's not sexy at that point. Hahaha.

If you want to use New England Cut that is fine but those require more cooking time.

Part 1
  rinse planks and cut into piece you'll either have 3 - 4 per plank.
 Part 2
1/2 Yellow one nicely diced
1 Tablespoon Crushed Garlic or roasted if you do that (as I do and put in fridge)

Part 3 Seasonings:

1 T Kosher salt
1/2 teaspoon Pepper
1/2 teaspoon White Pepper
1 ladle of Patis Fish Sauce  (any brand even cambodian)
1 ladle of mirin
1 ladle of sake
1 teaspoon thyme
1 teaspoon of dry steak rub any kind or old bay seasoning but something for meat is good.

1/2 of a regular cabbage or savoy

1-2 russet potatoes I cut them a little larger than for a gratin but now as you would stew

I sear and brown the pieces on each side in bacon fat or a little olive oil in sections and put to the side on a plate.
 Saute' the onion and garlic
Add back in the meat and stir around add the water to meat level in your pot.

Add seasonings in part 3 bring to a roaring boil then lower heat to medium-medium high set timer for 1 :45 hours. Check now and then if you need to add more liquid to about meat level. Not meant to be thick it's a soup.

Check the meat you don't wan't it falling but where there is still some give and tender. If ready then add potatoes and cook those until fork tender about 3-5 minutes depending on how big you cut them.

Taste for seasoning adjust anything here but you should have too but your choice

Add the cabbage ladle some of the soup on the cabbage or press is down a tad. Turn off the stove and cover for 2 minutes then uncover let the steam cook the cabbage.

Then you're done. Total time about 2 to 2.5 hours
Serve with brown rice or white.
You can top with any vegetable really  if not cabbage, mom did cabbage and I like it steamed the last 2 minutes.
But i've seen green beans, spinach, chili leaves etc.
Now if you add green beans like Blue Lake, Chinese Long bean, I recommend blanching and shocking separately then top it on the soup itself.  I like crunch in the beans not the sogginess.