Considered comfort food among locals, hinalang is a spicier version of nilagang baka. Enjoy it after a long, hard day at work.
- cooking oil for sautéeing
- 1 medium white onion quartered
- 3 cloves Garlic chopped
- 1 2-inch piece native ginger sliced thinly
- 1 medium native red bell pepper (atsal) chopped
- 1 1/2 tablespoons green onion chopped
- Salt to season
- 3 to 4 Native Chilies (Kolikot) chopped and pounded
- 1 kilo Beef (use shanks), sliced into 2-inch pieces
- 1 medium bunch Baguio pechay chopped
- rice (steamed), to serve
- Heat oil in a large, heavy-bottomed pot or casserole over medium heat. Sauté onions, garlic, ginger, red pepper, and green onions until lightly browned and fragrant. Season with salt and pepper.
- Add chilies and stir. Add beef in one layer. Add 8 cups water and season with salt. Lower heat and simmer until beef is tender, about 2 to 3 hours. Add more water, if necessary. Remove impurities that rise to the surface. Add pechay and cook for 2 minutes.
- Serve hot with steamed rice.