Happy Earth week!  I’d like to share a classic Filipino dish with you called nilaga.  It is a term used for any type of meat braised with whatever vegetables is available.  Don’t let its simplicity deceive you, this dish is full flavored and so satisfying on a cool day.  Here at Driftless Appetite, we try to cook food made with as many local ingredients as possible.  I can say that everything on this plate is from around here.  The oxtail was from Christy (who bought a whole cow last year).  The cabbage and the gorgeous purple potatoes were from my friend Kelly at King’s Hill Farm.  The leeks, carrots, and celery were purchased at Willy St., and the garlic and chives were from the garden.



STEP 1:  In a large stock pot, place 2 lbs. oxtail and cover 3/4 of the way with cold water.  Add roughly chopped celery ribs, carrots, garlic cloves, and a whole onion.  Bring to a boil then turn the heat down to a simmer.  Cover the pot and let it cook for about 2 and 1/2 hours.  Take out the meat then strain the liquid.  Let it cool then store in the refrigerator overnight.

STEP 2:  Take it out of the fridge, scoop and discard the fat on top, then prepare the vegetables.  Peel and cut vegetables to roughly the same size.  Put everything in a stock pot along with the meat.  Cover it with the broth, bring to a boil, and simmer until the vegetables are done.  This will take about an hour and a half.

STEP 3:  Serve with some fresh chives.  It is also tradition to add some fish sauce to your liking at the table.


King’s Hill Purple Jewels






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