Beef Nilaga


This is another one-meal-in-a-pot dish. It contains soup, meat and vegetables all cooked together in one delicious broth. Terrific during cooler weather. Serve hot alone or with rice.

Prep Time:
30 mins
Cook Time:
1 hrs 30 mins
Total Time:
2 hrs
5 servings


  • 4 ½ pounds beef short ribs

  • 1 quart water

  • 1 tablespoon black peppercorns, crushed

  • 2 onions, chopped

  • 2 beef bouillon cubes

  • 2 carrots, cut in chunks

  • 2 stalks celery, quartered

  • 1 chayote squash, peeled and quartered

  • 2 potatoes, quartered

  • salt to taste

  • ¼ head cabbage, cut into wedges


  1. Place the beef ribs in a large pot with enough water to cover. Bring to a boil over high heat, and boil for 5 minutes. Drain; discard the cooking water (the ribs will not be fully cooked).

  2. Return the beef to the pot. Pour in the 1 quart water, peppercorns, onions, and beef bouillon. Bring to a boil, cover, reduce the heat, and simmer for 1 hour.

  3. Skim any fat floating on the surface. Stir in the carrots, celery, chayote, and potatoes; cover, and simmer until potatoes are tender, about 20 minutes. Season with salt. Add cabbage and cook an additional 5 minutes.

Nutrition Facts (per serving)

983 Calories
75g Fat
32g Carbs
43g Protein
Nutrition Facts
Servings Per Recipe 5
Calories 983
% Daily Value *
Total Fat 75g 97%
Saturated Fat 32g 160%
Cholesterol 168mg 56%
Sodium 491mg 21%
Total Carbohydrate 32g 12%
Dietary Fiber 7g 24%
Total Sugars 9g
Protein 43g
Vitamin C 50mg 252%
Calcium 108mg 8%
Iron 6mg 32%
Potassium 1182mg 25%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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