Shredded Beef Nilaga with Cabbage and Potatoes
Hearty Filipino beef soup simmered with tender shredded beef, cabbage, and potatoes in a clear savory broth, perfect for warming up. This filipino-inspired beef ready in about 155 minutes pairs beef brisket, cut into chunks, water, garlic cloves, crushed for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 lbs beef brisket, cut into chunks
- 10 cups water
- 5 cloves garlic cloves, crushed
- 1 medium onion, quartered
- 1 tbsp whole black peppercorns
- 3 medium potatoes, peeled and quartered
- 1 small head cabbage, cut into wedges
- to taste salt
- 1/4 cup green onions, chopped
Instructions
- Step 1: Place 2 pounds beef brisket chunks into a large stockpot and pour in 10 cups water. Add 5 crushed garlic cloves, 1 quartered medium onion, and 1 tablespoon whole black peppercorns.
- Step 2: Bring to a boil over high heat, then reduce to a gentle simmer and cook for 2 hours, skimming any foam that rises to keep the broth clear.
- Step 3: Add 3 peeled and quartered medium potatoes to the pot and continue simmering for 20 minutes until potatoes are tender.
- Step 4: Add 1 small head of cabbage cut into wedges, cooking for an additional 10 minutes until cabbage softens but retains some texture.
- Step 5: Season the broth with salt to taste, then stir in 1/4 cup chopped green onions just before serving. Remove beef pieces and shred if desired, returning to the pot for serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Shredded Beef Nilaga with Cabbage and Potatoes take to make?
Total time is about 155 minutes (15 min prep + 140 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Shredded Beef Nilaga with Cabbage and Potatoes?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep beef brisket, cut into chunks from drying out.
Can I substitute ingredients in Shredded Beef Nilaga with Cabbage and Potatoes?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Shredded Beef Nilaga with Cabbage and Potatoes for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Shredded Beef Nilaga with Cabbage and Potatoes?
Filipino beef like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
