I seldom cook beef, because it takes hours to keep the beef tender. This time to maximize the low-and-slow cooking, I decided to have it in 2-ways: Nilaga and Puchero. Nilaga recipe came from my mom, and the Puchero recipe I inherited from grandma.
Prep time: an hour of beef in slow cooked in hot pot. Split beef and stock in 2 batches.
NILAGA
- Drop in corn, onions, and pepper corn to the beef pot. Cook until beef is tender. Given prep time, it’s another 30-45 mins
- Add potato, fish sauce. Cook for another 8 mins
- Top with pechay leaves and cabbage, salt and pepper to taste, for another 1-2 mins. Serve hot.
PUCHERO
- Fry saba and potatoes. Set aside
- Saute garlic, onion, and tomato. Add beef and fish sauce and mix well.
- Add tomato sauce and pepper corn. Cook until beef is tender. Given prep time it’s another 30-45 mins
- Drop in the fried saba and potatoes. Cook for another 8 mins
- Top with pechay leaves and cabbage, salt and pepper to taste, for another 1-2 mins. Serve hot.
Tip: To know beef is tender, use fork. If beef slides off the fork, then you know it’s good.
Enjoy home-cooked meals, while we all have time. Stay safe and healthy.