Nilagang Short Ribs

Living away from civilization, you start missing a home cooked meal. Since my parents last visit, they bought a bunch of meat and left out in the freezer. Well it’s time to cook mom’s food called Nilagang Short Ribs. Now what did nilagang mean??  Hell if I know, I’m a typical Filipino American born and raised in ‘Murcia which means I only speak English. Well I can speak with a Filipino accent but that’s used to get by when I visit the Philippines.

Now what’s the ingredients:

– 3.5 lbs of Short rib chunks with the bone

– 32fl oz of chicken broth (I dunno.. A pint of chicken broth???)

– 1/2 white onion

– baby bachoy

– potatoes

– carrots

– half a cabbage

– black peppercorn

– add more salt to taste (but don’t add this just yet)

So before I start, I’m going to use my pressure cooker. Lemme tell you, probably the best cooking device in my house aside from my smoker.

Purchased by my parents as a Paul you need to learn to cook cuz mommy aint around present.

First thing to do, put the meat in the pressure cooker.

I know hard huh?!

Next, I shaved the potatoes. Shaved is a better word than skinned, have you watched the movie Sausage Party? Neither have I, but in the trailers there’s a very dramatic scene where the potato is skinned!

https://youtu.be/l5cd8Q7RX0k

Very dramatic! Now cut these up in pieces and toss in the cooker.

I used baby carrots too. Put these in the cooker too.

Now take that chicken broth and pour it into the cooker. Fill until all the meat is covered.

Also put some peppercorn in there. How many? I dunno, I put like 12 in there. I really didn’t notice the taste… So hell put alot! Jk!

Okay, quick note, you may want to keep the potato cuts rather large. I made them small and they blew up in the cooker. I was like where’d they go.

If you don’t have a pressure cooker, then I dunno how to help you other than you maybe cooking that meat for awhile, but if you do continue reading. I set my pressure cooker to medium which means it’s a 45 min cook.

So while it’s cooking, time to get the cabbage and bachoy ready. Sorry no pics cuz their vegetables. Yuck!

After 45 mins, my soup is ready. Now this is when I added my remaining vegetables. Once finished, I moved the food to another pot.

Too soften up the green stuff, I turned on the stove and out on low medium low heat. Covered it up, left for about 5 mins. Then boom done!!

Simple right!! Enjoy!!

2 Comments Add yours

  1. Thanks for sharing your Mum’s Nilagang Short Ribs. It looks very hearty and delicious!

    This post would make a great addition to Our Growing Edge, a monthly blog link up just for new food adventures. It’s a fun way to share your new food experiences with other foodies. This month’s theme is FAMILY RECIPES which includes any recipe or food experience enjoyed by your family.

    More info including how to submit your link here: http://bunnyeatsdesign.com/our-growing-edge/

    Like

    1. spammedsushi says:

      Hello,

      Sorry for the late reply, I haven’t been on in awhile. I just saw this comment. If you’re still taking in links I would love to share the recipe with others.

      Let me know.

      Like

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