This Instant Pot Oxtail Beef Nilaga is a cozy, heartwarming Filipino soup that’s perfect for chilly days. With tender oxtail, sweet camote, and saba bananas, it's a hearty dish that's easy to make and even easier to love.
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Usually, I save my oxtail for Kare-Kare or my favorite braised oxtail, but this time it’s all about Nilaga.
Nilaga is definitely a comfort food for many Filipinos. It's warm, hearty, and packed with tender meat and vegetables—perfect for rainy days or chilly evenings. It’s one of those soups that’s so comforting like Sinigang Corned Beef, Almondigas or Sinigang na Bangus when you're craving something a little sour and savory.
Growing up, my family always turned to nilaga during typhoon season, but this recipe is now even easier thanks to the Instant Pot. Traditionally cooked for hours to tenderize the meat, this recipe cuts the time but keeps all the flavor, making it a staple for weeknight dinners.
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Why You'll Love This Recipe?
- Quick and Easy: The Instant Pot cuts down cooking time without sacrificing flavor.
- Hearty and Comforting: Perfect for cold nights or when you’re craving something warm and filling.
- Family-Friendly: Mild and simple, making it a hit for kids and adults alike.
- Minimal Ingredients: You’ll only need a few staple ingredients for a flavorful dish.
- Meal Prep-Friendly: Leftovers taste even better the next day!
What is Nilaga?
Nilaga, pronounced "nee-LAH-ga," is a Filipino boiled meat dish known for its simplicity and nourishing broth. It typically features beef or pork, simmered with vegetables like cabbage, potatoes, and saba bananas.
Originating in the Philippines, nilaga has been a beloved dish across generations, celebrated for its comforting flavors. It’s often likened to a Filipino version of a hearty beef stew, but the light broth makes it distinct. What makes it stand out is its flexibility—you can use different cuts of meat and mix in vegetables, making it adaptable to what's available in your pantry.
Ingredients
Here's what you'll need:
- Oxtail Beef: Rich in flavor and collagen, oxtail makes the broth flavorful and the meat incredibly tender.
- Sweet Camote: Adds natural sweetness and balances the savory broth.
- Onion: Essential for the broth’s flavor base.
- Saba Banana: A unique touch to Filipino dishes, saba adds a subtle sweetness to the stew.
- Napa Cabbage: Soft and tender, this leafy green soaks up the broth’s flavors beautifully.
- Fish Sauce: The main source of umami in the broth, adding depth to the dish.
- Black Pepper or Peppercorns: Provides a touch of heat and enhances the overall flavor.
See recipe card for quantities.
Substitution and Additions
- Beef Shank or Short Ribs: If you can’t find oxtail, these cuts work well in nilaga too.
- Regular Potatoes: Swap camote for regular potatoes if you prefer a milder sweetness.
- Bok Choy, Petchay or Kale: If Napa cabbage isn’t available, these are great leafy alternatives.
- Green Beans: Add a handful of green beans for extra veggies.
- Lemon Juice or Calamansi: For a zesty finish, squeeze fresh lemon or calamansi into the broth before serving.
Beef Cut to Use for Nilaga
The most common cuts for nilaga are oxtail, beef shank, or short ribs. Oxtail, with its gelatinous texture, makes the broth rich and flavorful, while beef shank offers tender meat with lots of flavor due to the bone marrow. If you’re using short ribs, they also provide a great balance of tender meat and flavor.
How To Make Oxtail Beef Nilaga?
- Prepare the Ingredients: Wash the oxtail, chop the camote, slice the onion, and cut the cabbage into large pieces.
- Put Oxtails in the Instant Pot: Add the oxtail pieces to the pot
- Add Water and Pressure Cook: Pour enough water to cover the oxtail. Add peppercorns and set the Instant Pot to "Pressure Cook" on high for 40 minutes.
- Quick Release: After cooking, perform a quick release to let out the steam.
- Add Vegetables: Open the pot and add onion, camote, saba bananas, and cabbage. Season with fish sauce to taste. Cook on "Sauté" mode for another 10-15 minutes until vegetables are tender.
- Serve: Serve hot with steamed rice.
Variations
- Pork Nilaga: Swap out beef for pork ribs or belly for a lighter version of the dish.
- Nilagang Baboy with Corn: Add corn on the cob for an extra layer of sweetness.
- Spicy Nilaga: For a kick of heat, add sliced chili peppers or a spoonful of chili oil.
- Vegetarian Nilaga: Make it vegetarian by skipping the meat and adding more vegetables like potatoes, corn, and carrots.
- Beef Nilaga with Bone Marrow: If you're feeling indulgent, add bone marrow for an extra rich and flavorful broth.
What To Serve With This
- Steamed Rice: A must-have side, as the broth pairs perfectly with fluffy white rice.
- Fish Sauce with Calamansi: Serve a small bowl of fish sauce with a squeeze of calamansi or lemon for dipping meat and vegetables.
- Atchara (Pickled Papaya): This tangy side dish cuts through the richness of the stew, refreshing your palate with every bite.
- Lechon Kawali: Crispy fried pork belly adds crunch and rich flavor alongside the soft veggies.
- Cucumber Salad: Light and refreshing, this is a simple side to balance the hearty soup.
- Grilled Fish: A light, smoky piece of grilled fish complements the richness of the oxtail broth.
- Pandesal: A Filipino bread roll that’s perfect for dipping into the broth or enjoying on the side.
How to Store Leftovers
Store leftover Instant Pot Oxtail Beef Nilaga in an airtight container in the refrigerator for up to 3 days. When reheating, you may need to add a bit of water or broth to maintain the right consistency.
Expert Tips
- Skim the Broth: For a clearer broth, skim off any foam or fat that rises to the top while cooking.
- Control the Fish Sauce: Add fish sauce gradually and taste as you go. It’s better to add more later than overdo it.
- Don’t Overcook the Veggies: Add the cabbage and camote toward the end to avoid mushy vegetables.
- Pro Tip: Prepare the oxtail in the pressure cooker a day in advance and let it cool. As it rests, the fat will solidify on the surface—simply skim off the layer, bring the broth back to a boil, and continue cooking the rest of the ingredients. This method gives you a deliciously rich Nilaga with less grease and a cleaner, healthier broth!
Recipe FAQs
Bulalo uses beef shank with bone marrow, while nilaga can use different beef cuts like oxtail or short ribs.
Beef nilaga has a mild, savory broth with tender meat and vegetables, enriched by the umami flavor of fish sauce.
Nilaga is similar to a basic beef stew, but the flavors are lighter and more delicate, making it distinct.
Yes, beef nilaga is packed with vegetables and lean protein, making it a hearty yet nutritious dish.
No, nilaga uses simple ingredients that are easy to find, like beef, vegetables, and basic seasonings.
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Instant Pot Oxtail Beef Nilaga
Equipment
- 1 Instant Pot
Ingredients
- 4 pounds Oxtail Beef
- 8 cups water
- 1 piece Sweet Onion
- 2 pieces medium Sweet Potatoes
- 2 pieces Saba Banana
- ½ head Napa Cabbage
- 8 pieces Green beans
- 2 Sweet corn on cob quartered
- ¼ cup Fish Sauce
- 1 tablespoon Black Pepper or Peppercorns
Instructions
- Prepare the Ingredients: Wash the oxtail, chop the camote, slice the onion, and cut the cabbage into large pieces.
- Put Oxtails in the Instant Pot: Add the oxtail pieces to the pot
- Add Water and Pressure Cook: Pour enough water to cover the oxtail. Set the Instant Pot to "Pressure Cook" on high for 40 minutes.
- Quick Release: After cooking, perform a quick release to let out the steam.
- Add Vegetables: Open the pot and add peppercorn, onion, camote, saba bananas, and cabbage. Season with fish sauce to taste. Cook on "Sauté" mode for another 10-15 minutes until vegetables are tender.
- Serve: Serve hot with steamed rice.
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Notes
- Skim the Broth: For a clearer broth, skim off any foam or fat that rises to the top while cooking.
- Control the Fish Sauce: Add fish sauce gradually and taste as you go. It’s better to add more later than overdo it.
- Don’t Overcook the Veggies: Add the cabbage and camote toward the end to avoid mushy vegetables.
- Pro Tip: Prepare the oxtail in the pressure cooker a day in advance and let it cool. As it rests, the fat will solidify on the surface—simply skim off the layer, bring the broth back to a boil, and continue cooking the rest of the ingredients. This method gives you a deliciously rich Nilaga with less grease and a cleaner, healthier broth!
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