Ingredients:

1 kilo beef spareribs (tadyang)
2 pieces potatoes, peeled and quartered
1 piece onion, peeled and quartered
enough water to cover meat
¼ kilo long beans (sitaw), cut into 3-inch pieces
¼ kilo cabbage, cleaned and quartered
½ teaspoon black peppercorns
salt

Cooking directions:

Put beef and water in a pot. Boil until beef is half tender. Drop the onion, potatoes, long beans, cabbage, and pepper. Simmer mixture until beef and vegetables are cooked. Add salt to taste. Serve hot.

Filipinos love to eat Beef Nilaga with rice, fish sauce or soy sauce, and lime or lemon juice dip (calamansi).

Sometimes, shanks are used for beef nilaga instead of ribs. Hence, nilaga is called Bulalo instead. This is done in Batangas, a province in Southern Luzon and in some other parts of the Philippines especially in Manila where many restaurants serve Bulalo as one of the specialty food.