Recipe: Simple Canned Corned Beef Nilaga (in Soup)- De Lata Leveled Up, Quick & Easy

Cooking beef with easy and tasty.

Canned Corned Beef Nilaga (in Soup)- De Lata Leveled Up, Quick & Easy. Great recipe for Nilagang Canned Corned Beef :De Lata Leveled Up - Stew - Quick & Easy. This is a copy cat recipe from a modern Filipino resto. Perfect during lockdown, having the ingredients in the cupboard.

Canned Corned Beef Nilaga (in Soup)- De Lata Leveled Up, Quick & Easy Perfect during lockdown, having the ingredients in the cupboard. Canned Corned Beef Nilaga (in Soup)- De Lata Leveled Up, Quick & Easy This is a copy cat recipe from a modern Filipino resto. Perfect during lockdown, having the ingredients in the cupboard. You can have Canned Corned Beef Nilaga (in Soup)- De Lata Leveled Up, Quick & Easy using 10 ingredients and 5 steps. Here is how you cook it.

Ingredients of Canned Corned Beef Nilaga (in Soup)- De Lata Leveled Up, Quick & Easy

  1. Prepare of Your favorite canned corned beef (or the fresh meat kind).
  2. You need of Mixed Veggies.
  3. You need 1-2 of red onions, sliced.
  4. You need 1/2 of garlic head, choped coarsely.
  5. It's 2 T of Cooking oil.
  6. Prepare 1 of beef billion broth cube.
  7. Prepare Dash of peppercorns.
  8. Prepare to taste of Salt.
  9. You need 1 of bay / laurel leaf (optional).
  10. You need 1-2 L of water.

Since this is beef tendon, you'll need a pressure cooker! Rub salt and pepper all over the beef. Add in the bones (this is what makes it tasty!), the beef meat, and the tendon in the pot. Corned Beef Sinigang is a delicious twist on the classic Filipino sinigang!

Canned Corned Beef Nilaga (in Soup)- De Lata Leveled Up, Quick & Easy step by step

  1. If you're using the fresh corned beef, boil in water first until tender. Saute in a pot the garlic and onions. Add water and the fresh beef. Season with salt, peppercorns, bay leaf, beef broth cube. SKIP THIS IF USING CANNED BEEF..
  2. If using canned version, start with sauteeing garlic and onions in oil in a pan. Add the canned corned beef, including the solid fat bits you see in it (that makes it tasty!). My favorite is the Delimondo brand atm. More expensive than the other local kinds but you can be sure it's 100% beef. Delicious too..
  3. Transfer to a pot and add water. Season with salt, peppercorns, bay leaf, beef broth cube. This is a soup dish so you can add water depending on how much soup you want. Just taste and season or add more broth cube..
  4. Drop in your mixed veggies, hard vegetables first and bring to a boil. Add the leafy veggies last as it cooks quickly. The traditional "Nilaga" vegetables include potatoes, cabbage, napa cabbage, pechay or bokchoy, carrots and green beans. I suppose u can try spinach too. Taste and season if needed. (unpeeled but brushed potatoes, it's my thing, LOL, not very cheffy but I want the nutrients in it)..
  5. Serve while hot. Perfect for cold nights/days. Here we eat it year round, on hot and hotter days LOL. Below is a variation with beef shank marrow and noodles..

With savory chunks of corned beef and a tangy tamarind broth, this sour soup is hearty, tasty, and perfect with steamed rice. Spam luncheon meat and corned beef are two pantry items I always keep a steady supply of at home. Use corned beef brisket in place of canned corned beef if you have leftovers and a pocketbook with money in it. This would be a lot quicker. This is a copy cat recipe from a modern Filipino resto.