Mom's nilaga

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

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.


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


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.


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


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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