Some dishes are tastier the day after. It’s true with pinaksiw, with adobo, with kaldereta, and with sarciado. In fact, it’s true with most stews. After sitting in the fridge overnight, the meat has more time to absorb the flavors of the sauce and that adds depth to the dish.

But the same thing cannot be said about soup dishes like “nilagang baka”. When reheated, the vegetables in the dish become soggy, if not altogether mushy. The same with most Filipino soup dishes, nilagang baka is best served right after cooking when both the meat and vegetables are just right. It is best to cook nilagang baka that is just enough for one meal. But how long can boiled meat keep in the fridge without getting moldy? I try not to keep them for more than a couple of days it will not survive for seven days. But if you freeze boiled meat with the broth, it will keep longer. Won’t that ruin the texture of the meat, so long as it’s just the meat is submerged in broth, and so long as you keep them in a tightly covered container. And be sure to thaw everything before reheating. Some TIPS from me specially in winter season I always do this.


Makes 4 Servings
* about 1 kg Beef ribs
* 1/4 head Cabbage
* 1 red Onion
* 3 pcs. Potatoes
* 3 pcs. Scallions
* 3 Carrots
* some Pepper corns
* 1 beef broth cube for more taste
* Salt


—Wash the ribs, boil in a casserole with enough water and after first boiling point change water to remove scum.

—Add potatoes, carrots, red onion and scallions season with broth cube, salt and pepper corns until ribs is tender.

—Then add cabbage, adjust seasoning if necessary by adding fish sauce (patis). Serve at once.


2 thoughts on “BOILED BEEF RIBS (NILAGA)

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