Instant Pot Corned Beef Nilaga
Instant Pot Corned Beef Nilaga is simply a meat variation of Beef Nilaga popular Filipino sabaw (soup) dish. If you've never made this before, this recipe is one you will thoroughly enjoy making and eating. Pin this recipe for the rainy days.
Equipment
- Instant Pot or Dutch Oven
Ingredients
- 3 lb corned beef raw with spice packet
- 1 tbsp peppercorn
- 3 inches ginger root cut into half
- 1 large onion cut in quarters
- 1 stalk leek cut in half, and chopped to about one-inch slices.
- 8 cups water to cover
- Two sweet potatoes peeled and cubed (about 2 inches)
- 3 medium carrots cut in two inches
- 200 g green beans or two handfuls
- 400 g napa cabbage
- 1-2 tbsp fish sauce to taste
- Salt to taste
For serving
- fish sauce
- lemon lime, or calamansi
- Thai Chili peppers or tabasco opional
Instructions
Instant Pot
- Cut corned beef in half to fit—no need to rinse. Put it in the pot together with the spices that come with it and the peppercorn, ginger, onions, leeks. Cover with water. Put on high pressure for 45 minutes.
- Release vent after 15 minutes. Remove corned beef, slice and and cover.
- Skim off the fat from the pot.
- Add the rest of the vegetables: sweet potato, carrots, greens, beans, and napa cabbage. Add fish sauce to taste. Set to steam 3 minutes.
- Serve with the soup vegetables over rice.
Stove Top (3 hours)
- Cut corned beef in half to fit—no need to rinse. Add the spices that come with it. Add the following: peppercorn, ginger, onions, leeks. Cover with water. Let it come to a boil, and then reduce heat to simmer for about 2 -3 hours. Check the tenderness on the second hour, and then every 30 minutes, until it is tender.
- Remove corned beef when tender. Slice and cover.
- Skim off the fat from the pot.
- Add fish sauce to taste. Add carrots, sweet potato, and green beans. Let it simmer for 5 minutes until carrots are tender. Add cabbage and cover. Turn off heat.
- Remove corned beef from the pot and slice. Serve with the soup vegetables over rice.
- Optional: a dipping sauce of fish sauce and lemon.
Notes
There is no need to rinse the meat. But if you want the extra umami flavor, rinse out excess salt. Then augment with fish sauce later on.
You can tenderize the beef a day ahead. Refrigerate and remove the fat from the pot. It's easier to remove the fat when it cools down.
If this is served in one go, add all the veggies in. If not, estimate veggies to be consumed in one meal. Then when reheating the meat, add the vegetables, so they are not too wilted on the reheat.
Other options on vegetables: corn, bok choy (pechay), sweet plaintains or Thai bananas, green onions or scallions.
