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Beef Nilaga with Roasted Bone Marrow (Filipino Beef Stew)

What could be more comforting than a steaming bowl of beef nilaga? A bowl of nilaga, with roasted bone marrow on top! Use our recipe for a hearty and flavorful stew that will leave you wanting more!
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Course: Main Course, Soup
Cuisine: American, Asian, Filipino
Keyword: beef, beef nilaga with corn, bone marrow, large groups, nilaga vs bulalo, stew
Prep Time: 20 minutes
Cook Time: 2 hours 30 minutes
Soaking Time: 12 hours
Servings: 6

Equipment

Ingredients

Beef Nilaga

  • 3 lbs stew beef cubes or brisket, or a combination of lean or fatty cuts
  • cooking oil
  • 2 onions chopped, yellow or red
  • 10 cups water and more
  • 3 cubes beef bouillion about 1 cube per 3 cups water
  • 3 tbsp patis
  • 2 tsp whole black peppercorn
  • 1 tbsp kosher salt more to taste
  • 1 lb potato
  • 1 lb saba banana or plantain optional, frozen or fresh
  • 4 pieces yellow corn
  • ½ lb baby bok choy
  • ½ lb napa cabbage

Roasted Bone Marrow

  • 5 pieces beef bones
  • 1 tbsp kosher salt for soaking
  • water for soaking
  • sea salt for garnish

Instructions

Soak the Bones

  • Place bones in a bowl of salted ice water. Cover and refrigerate for 12-24 hours.

Blanch the Beef

  • Place beef in a pot of cold water.
  • Turn on the heat and bring to a boil. Once boiling, cook for 5 minutes.
  • Remove the beef. Rinse them thoroughly and set aside.
  • Discard the used water and clean the pot.

Cook the Stew

  • In the cleaned pot, saute onions in cooking oil until softened and aromatic.
  • Add beef, water, bouillion, fish sauce, peppercorns, and salt.
  • Bring the pot to a steady simmer. Cover and cook for at least 2 hours. See Note 1.
  • Begin adding vegetables about 20 minutes before serving time. Add potatoes and cook for 15 minutes.
  • Add corn and saba. Cook for 3 minutes.
  • Add bok choy and cabbage. Cook for 2 minutes.
  • Serve with rice, bone marrow, and patis.

Roast the Bone Marrow

  • About 30 minutes before serving time, preheat the oven to 450° F.
  • Rinse and thoroughly pat dry the bone marrow. Place them on a foil-lined baking sheet (no need to oil or grease.)
  • Roast for 15-20 minutes until they reach an internal temperature of 145° F. Use a toothpick to test if it pokes through the marrow easily.
  • Remove from the oven and sprinkle with sea salt. Serve immediately.

Notes

Note 1. As the stew cooks, the water may evaporate away. Throughout the cooking process, keep adding water as needed to make sure all the ingredients are submerged. Remember also to add more seasoning so the broth is not diluted. Season to taste using beef bouillon, kosher salt, and/or patis. 
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