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Mom's nilaga

Time 2 hours 45 minutes
Yields Serves 6
Mom’s nilaga
1

Place the short ribs in a large (7-quart) lidded pot or Dutch oven, and cover with cold water. Cover with the lid and bring to a boil over high heat. Reduce to a simmer and cook for 5 minutes.

2

Drain and rinse the short ribs, then rinse out the pot. Return the ribs to the pot and cover with cold water.

3

Add the onions, celery, garlic, peppercorns and kosher salt, cover and bring to a boil over high heat. Reduce the heat and simmer, partially covered, until the meat is fork-tender, about 2 hours.

4

Add the potatoes and continue to cook until the potatoes are tender, about 15 minutes.

5

Stir in the cabbage and bring the stew up to a simmer, then remove from heat. The cabbage will wilt in the heat. Adjust with additional salt and pepper to taste.

Adapted from Gary Menes, chef-partner of Marche L.A. Menes says you can also make this in a slow cooker. Serve the nilaga atop a bowl of steamed white rice.

Amy Scattergood is a staff writer for the Food section of the Los Angeles Times.
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