Recipe: Tasty Canned Corned Beef Nilaga (in Soup with Vegetables) Quick & Easy

Canned Corned Beef Nilaga (in Soup with Vegetables) Quick & Easy. Nothing beats my Mom's slow-cooked vegetable soup. It's a labor of love that starts with stew meat in the slow Add corn and at the end a small can cream corn, delicious. My vegetable beef takes about two and a half hours but it's worth it.

What a delicious way to reinvent the wheel, I thought. Beef Nilaga is a type of stew cooked with potatoes, carrots, and sometimes plantains. Trying this recipe will make yo feel warm on cold weather. You can cook Canned Corned Beef Nilaga (in Soup with Vegetables) Quick & Easy using 10 ingredients and 5 steps. Here is how you cook that.

Ingredients of Canned Corned Beef Nilaga (in Soup with Vegetables) Quick & Easy

1. Prepare of Your favorite canned corned beef (or the fresh meat kind).
2. You need of Mixed Veggies.
3. Prepare 1-2 of red onions, sliced.
4. You need 1/2 of garlic head, choped coarsely.
5. It's 2 T of Cooking oil.
6. Prepare 1 of beef billion broth cube.
7. It's Dash of peppercorns.
8. Prepare to taste of Salt.
9. Prepare 1 of bay / laurel leaf (optional).
10. You need 1-2 L of water.

Beef Nilaga or Nilagang Baka is literally translated as "Boiled Beef". This is a simple soup dish best served during rainy and cold weather. Leftover corned beef is transformed into a delicious barley and vegetable soup. If you don't have leftovers, use thick deli slices of corned beef.

Canned Corned Beef Nilaga (in Soup with Vegetables) Quick & Easy step by step

1. If you're using the fresh corned beef, boil in water first until tender. Saute in a pot the garlic and onions. Add water and the fresh beef. Season with salt, peppercorns, bay leaf, beef broth cube. SKIP THIS IF USING CANNED BEEF..
2. If using canned version, start with sauteeing garlic and onions in oil in a pan. Add the canned corned beef, including the solid fat bits you see in it (that makes it tasty!). My favorite is the Delimondo brand atm. More expensive than the other local kinds but you can be sure it's 100% beef. Delicious too..
3. Transfer to a pot and add water. Season with salt, peppercorns, bay leaf, beef broth cube. This is a soup dish so you can add water depending on how much soup you want. Just taste and season or add more broth cube..
4. Drop in your mixed veggies, hard vegetables first and bring to a boil. Add the leafy veggies last as it cooks quickly. The traditional "Nilaga" vegetables include potatoes, cabbage, napa cabbage, pechay or bokchoy, carrots and green beans. I suppose u can try spinach too. Taste and season if needed. (unpeeled but brushed potatoes, it's my thing, LOL, not very cheffy but I want the nutrients in it)..
5. Serve while hot. Perfect for cold nights/days. Here we eat it year round, on hot and hotter days LOL. Below is a variation with beef shank marrow and noodles..

You probably have most of the ingredients on hand, and some of them can be swapped out or omitted. Many vegetables taste more of themselves after pressure canning: mushrooms taste more mushroomy, beets taste more clean without a dirt taste, carrots taste carroty — and almost smell pure orange when you open Corn and green beans don't have that metallic store-canned tang to them. This rich and meaty corned beef hash soup is filling enough for dinner. A recipe handed down from my parents and is still a family favourite. My dad has been making this for as long as I can remember, and I always look forward to cooking up a huge pan of once the weather starts getting cold.