Beef Nilaga is hands down one of Pinoy's comfort food. When I saw on print that Chef Gene Gonzales shared his tips on how to make your beef nilaga as perfect and yummy as can be, I became interested. Who doesn't want to perfect this dish and later on hear appreciation and be lauded by the people you cooked it for?
*Recommended cuts are: kneecap, shins and shortplate. They have connective tissues and give off good flavor.
*Put in vegetables about 2-3 minutes before serving. Starches like potatoes and saba (plantain) should be put in around 30 minutes before serving.
*Standard amount of water is 12 cups per kilo of beef. It will be reduced to just 7 cups when finished cooking.
*For cloudy-opaque broth, put in onions, shallots, leeks and pepper first. Simmer for a few seconds. Then put in meat. This will give flavor to broth.
*For clear broth, put beef in a pot with water at room temperature. After a few minutes, simmer until tender. This will preserve meat fiber.
Tips on how to make a perfect Beef Nilaga as shared by Chef Gene
*Recommended cuts are: kneecap, shins and shortplate. They have connective tissues and give off good flavor.
*Put in vegetables about 2-3 minutes before serving. Starches like potatoes and saba (plantain) should be put in around 30 minutes before serving.
*Standard amount of water is 12 cups per kilo of beef. It will be reduced to just 7 cups when finished cooking.
*For cloudy-opaque broth, put in onions, shallots, leeks and pepper first. Simmer for a few seconds. Then put in meat. This will give flavor to broth.
*For clear broth, put beef in a pot with water at room temperature. After a few minutes, simmer until tender. This will preserve meat fiber.
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