Relatively easy yet delicious, the nilaga is basically meat chunks that’s been gently simmered with potatoes, cabbage, and carrots to make it more hearty. Use your favorite cut of meat, whether beef or pork, and simmer for at least 2 hours to draw out its flavors, or, if time is short, a pressure cooker makes short work of tough yet flavorful meat cuts. Or check out this recipe for a simple twist on this everyday fare.

Corned Beef with Cabbage, Carrots, and Potatoes

Makes 6 servings
Takes 2 hours

2 kilos corned beef brisket
10 pieces black peppercorns
2 bay leaves
2 heads cabbage
3 carrots
6 potatoes

1 Place brisket in a large pot and add water to cover. Add peppercorns and bay leaves.
2 Simmer, covered, until fork can easily penetrate to the center, about 2 hours.
3 Add potatoes to the pot for the last 30 minutes of cooking.
4 Add to the pot carrots and cabbage in the last 15 to 20 minutes of cooking.
5 Remove brisket from pot and let stand for 15 minutes. Cut the brisket into thin slices. Serve with Dijon mustard on the side.

(Photograph by Erwin Obcemea. Food styling by Chiqui Lloren. Recipe by Maricel Abad)

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