Ingredients
- 2 kls. beef shank with bone (or bulalo), cut into cubes
- 2 tbsps. worcestershire sauce
- 3 med. orange-variety kamote, peeled & quartered
- 1 tagalog petchay
- 1 whole morcilla (blood sausage)
- 1 med. onion, quartered
- 5 whole peppercorns
- pinch of coarse salt
- enough water or beef stock to cover meat
- orange peels from fresh orange wrapped in gauze
Instructions
- Boil the beef with onion, salt, pepper, orange peel and beef. While boiling, remove scum to clear the broth. Taste after the first boil, then correct seasonings. Add whole morcilla sausage, kamote, onions and worcestershire sauce. Boil briskly for another 25 minutes, covered with a heavy lid to add pressure so that beef will cook faster.
- Minutes before serving, drop the petchay leaves and cover. Remove from heat and let the soup rest. Cover for 5 minutes before serving. Good for 4-6 persons as one-dish meal.
- Be sure to remove the orange peels but remember the secret of the orange peels is that it removes the “guminess” of the beef and adds a citric sweetness.
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Do you have a better Special Nilaga recipe?
