Cocido-style Nilaga

Cocido-style Nilaga is a soul-warming soup perfect for cold weather. Made with tender beef shanks, smoky sausage, saba bananas, and vegetables, it makes a hearty, tasty meal the whole family will love.

I was initially going to call this recipe cocido, but that would have been a bit of a stretch as the traditional Spanish dish is a little more complex than the simple soup we have here.

Cocido Madrileno features a variety of fresh and cured meats, including pork, beef, chicken, ham, and sausages, along with vegetables and legumes such as cabbage, carrots, potatoes, and garbanzo beans. It's usually presented at the table in parts, with the meat and vegetables on a platter, the broth in a separate soup tureen, and a spicy eggplant sauce called berenjena served on the side to round up flavors.

This cocido-style nilaga is less complicated but just as delicious. Like our classic nilagang baka, the beef shanks are cooked low and slow in a large pot until fork-tender.

Ingredient notes

• I like to use boneless beef shanks, but chuck roast, round, brisket, or beef ribs are also great options. These tough, sinewy, or bony cuts break down during low-and-slow cooking, becoming really tender while infusing the soup with flavor.
• Chorizo de Bilbao is added for a smoky taste, along with meaty potatoes, verdant pechay, sweet saba bananas, and garbanzo beans to complete the dish. A simple seasoning of salt and pepper rounds off the flavor.
• Feel free to add other available vegetables, such as cabbage, carrots, green beans, and spring onions.

Cooking steps

• Cut the beef across the grain for easier chewing and into uniform pieces to ensure even cooking. The secret to melt-in-your-mouth tender meat is a low, gentle simmer that breaks down tough connective tissue.
• To ensure a clear, bright, clean-tasting broth, tend it closely, especially during the first few minutes after it comes to a boil, and skim off the scum that floats to the surface.
• Pan-fry the saba bananas prior to adding them to the stew to enhance their natural sweetness and help them hold their shape.
• The leafy greens take only a few minutes to cook. To prevent them from getting too soggy, turn off the heat as you add them, since the broth's residual heat will keep cooking them.

How to serve

• Enjoy cocido-style nilaga for lunch or dinner with steamed rice. Combine fish sauce, calamansi juice, and chili pepper to serve as a side condiment.
• For leftovers, let cool completely and transfer to a container with a tight-fitting lid. Refrigerate for 3 days, or freeze for up to 2 months.
• To reheat, place in a pot and warm over medium heat until 165 F. Or heat in the microwave at 2- to 3-minute intervals, stirring after each interval.

Did you make this? Be sure to leave a review below and tag me @kawalingpinoy on Facebook and Instagram!

3.29 from 7 votes

Cocido-style Nilaga

Cocido-style Nilaga is a hearty and tasty soup made with beef shanks, smoked sausage, and vegetables. It's easy to make and perfect for cold weather!

Prep Time: 15 minutes mins

Cook Time: 2 hours hrs 45 minutes mins

Total Time: 3 hours hrs

Author: Lalaine Manalo

Course: Main Course

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4 servings

Ingredients

• 2 pounds boneless beef shanks cut into serving pieces
• 8 cups water
• 1 onion peeled and quartered
• 1 tablespoon oil
• 3 saba bananas peeled and cut into thirds
• 2 chorizo de bilbao cut into 1-inch thick
• 2 large potatoes peeled and quartered
• 1 cup garbanzo beans
• 1 bunch pechay ends trimmed and leaves separated
• salt and pepper to taste

US CustomaryMetric

Instructions

• In a pot over medium heat, combine beef and water. Bring to a boil, skimming scum floats on top.
• When the broth has cleared, add onions. Lower heat, cover, and simmer for about 2 to 2 ½ hours or until beef is fork-tender. Add more water in ½ cup increments as needed to maintain about 7 to 8 cups liquid.
• In a pan over medium heat, heat oil. Add bananas and fry, turning once or twice, until lightly browned. Remove from pan and drain on paper towels. Set aside.
• Add Chorizo de Bilbao, potatoes. saba bananas, and garbanzo beans to the pot. Continue cooking until vegetables are tender.
• Add pechay and cook for 1 to 2 minutes until tender-crisp.
• Season with salt and pepper to taste. Serve hot.

Notes

For an ultra-clear broth, blanch the beef first. In a large pot, place the meat and enough water to cover. Let it boil for about 8 to 10 minutes, then drain the water and rinse the meat and the pot well. Return the rinsed beef to the clean pot and add fresh water.

Nutrition Information

Calories: 607kcal, Carbohydrates: 71g, Protein: 46g, Fat: 17g, Saturated Fat: 6g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 5g, Trans Fat: 0.01g, Cholesterol: 86mg, Sodium: 262mg, Potassium: 2309mg, Fiber: 12g, Sugar: 18g, Vitamin A: 9692IU, Vitamin C: 150mg, Calcium: 324mg, Iron: 8mg

“This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.”