#FOOD: Nilagang Kalabaw

Weekends — the best time to spend almost the entire morning preparing for one sumptuous meal.  What better food to serve and share with the whole family? Tender carabao meat boiled for 4 hours–glorious!

Most people use beef for this dish because it’s more available as compared to carabao meat and that’s fine. Cow meat is also good but not as good as the carabao’s. So if you came across carabao meat, don’t think about anything, just take it!

GAME!

Cooking Time: 4-5 hours

Ingredients:
1 kilo Carabao (or cow) meat
Salt
1 medium Sized ginger cut into strips
1 medium sized onion cut into strips
chopped onion leeks (about half cup)

onion leeks, ginger and onion

2 medium sized corn (cut into smaller pieces)

corn cobs

1 small cabbage
pechay

pechay and cabbage

NOTE: It’s best to cook this dish using charcoal

Steps:
1) Prepare the fire and the charcoal.  Cooking using this source of heat makes the meat more tender.  Slow cooking + Low heat is the secret.
2) Boil the carabao (or beef) meat for about 4 hours.  Season with salt.  Please keep in mind that the the time may vary depending on how you want it done.  Just note that boiling it longer will give you 2 things: a more tender meat and a tastier,jucier broth.

For this particular picture, I boiled the meat for 4 hours

3) You can also boil the corn together with the meat.  Just make sure to get it and set aside after 5-10 minutes to avoid overcooking the corn.

Boil and

set aside

4) At the 30 minute mark, add in the ginger and the onions.

5) At the 2 hr mark, add in the onion leeks.

6) Occasionally taste the broth and adjust depending on your preference. Use salt and pepper.
7) After 4 hours, add in the cabbage, pechay and corn.  Cover and wait for 10 minutes.

Everything in!

8) Serve with steamed rice and go crazy!