Cocido-style Nilaga
Cocido-style Nilaga is a hearty and tasty soup made with beef shanks, smoked sausage, and vegetables. It's easy to make and perfect for cold weather!
- Prep time
- 15 min
- Cook time
- 2 hr 45 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 tablespoon oil
- 3 saba bananas, peeled and cut into thirds
- 2 pounds boneless beef shanks, cut into serving pieces
- 8 cups water
- 1 onion, peeled and quartered
- 1 pound chorizo de bilbao, cut into 1-inch thick
- 2 potatoes, peeled and quartered
- 1 cup garbanzo beans
- 1 bunch pechay, ends trimmed and leaves separated
- salt and pepper to taste
Instructions
- 1
In a pan over medium heat, heat oil. Add bananas and fry, turning once or twice, until lightly browned. Remove from pan and drain on paper towels. Set aside.
- 2
In a pot over medium heat, combine beef and water. Bring to a boil, skimming scum floats on top.
- 3
When the broth has cleared, add onions. Lower heat, cover, and simmer for about 2 to 2 1/2 hours or until beef is fork-tender. Add more water in 1/2 cup increments as needed to maintain about 7 to 8 cups liquid.
- 4
Add Chorizo de Bilbao, potatoes. saba bananas, and garbanzo beans. Continue to cook until vegetables are tender.
- 5
Add pechay and cook for about 2 to 3 minutes or until tender yet crisp.
- 6
Season with salt and pepper to taste. Serve hot.