Nilagang Pasko Recipe

A soup dish with beef, pork, and chicken - this is our version of Nilagang Pasko.
Nilagang Pasko came about as the result of leftovers from Noche Buena - beef, chicken, and pork - but here in our recipe is all fresh meat and chicken. What sets this apart from the basic Nilaga dish is the addition of chorizo or Chinese ham in it. I actually added chorizo in this dish but forgot to take a video - hence, this is more flavorful and delicious because of it.
You can include this in your Christmas menu and share it with your family and friends!
Ingredients:
* 250g beef brisket
* 250g pork belly
* 250g chicken pieces
* water - 5 cups for tenderizing the beef and a total of 10 cups for the nilaga
* 2 pcs chorizo, sliced diagonally (forgot to take a video of this)
* 2 medium red onions
* 1 tsp whole black peppercorns
* 2 pcs star anise
* 1 pc sweet corn, cut into parts
* 4 small potatoes, quartered
* 1 medium carrot, cut in wedges
* 2 Tbsp fish sauce
* 1 bunch of pechay
* 1 bunch of leeks
* 1/2 tsp salt
* 1 chicken cube
Procedure:
1. Tenderize the beef for 45 minutes - put in a pressure cooker with water, black peppercorns, star anise, and salt.
2. In another pot, pour water. Add red onions, sweet corn, pork belly, and chicken cube. Stir. Boil for 40 minutes.
3. Transfer the beef. Continue to boil.
4. Add the chicken pieces. Simmer.
5. Combine the potatoes and carrots. Add water and fish sauce. Stir. Simmet again.
6. Add the chorizo, pechay, and leeks. Cover to simmer once more.
7. Mix for the last time. This is done. Turn off the heat.
8. Serve with steamed rice. Enjoy!
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[@evergreenfamilymemories]

Wonderful recipe 😍