Nilagang Pasko is a Filipino holiday stew inspired by old Spanish dishes and is a perfect starting point for mastering a Filipino Nilagang Pasko Recipe. Traditionally cooked on Christmas Day using leftover meats such as ham bones, sausages, and chicken, it’s a hearty, comforting dish that brings families together. Unlike everyday nilaga, this version uses a mix of different meats, smoked bacon, and Spanish sausages to create a rich, thick, and flavorful broth — a true “grand nilaga” perfect for festive gatherings.
Warm Up with Filipino Nilagang Pasko Recipe!
Ingredients
- Meats
- 500 g beef brisket par-boiled until partially tender
- ½ chicken cut into serving pieces
- 4 slices thick-cut smoked bacon
- 2 Spanish sausages sliced
- Optional ham bone or leftover ham slices
- Vegetables & Aromatics
- 2 medium onions sliced
- 2 carrots sliced (will soften into broth)
- 4 bay leaves
- 3 cloves garlic crushed
- 2 large potatoes quartered (or sweet potato)
- 1 cup garbanzos chickpeas
- 1 –2 ears sweet corn cut into chunks
- ½ cabbage roughly chopped
- Seasonings & Broth
- 6 cups beef broth from par-boiling brisket
- Additional water as needed
- 2 tbsp olive oil or annatto oil for color
- Paprika optional, adds color from sausage
- Salt to taste
- Black pepper to taste
- For Serving
- Fish sauce patis
- Calamansi or lime
How to Cook
Prepare meats & broth:
Par-boil beef brisket for a few minutes, reserving broth. This step is essential in any authentic Filipino Nilagang Pasko Recipe.
Cut bacon and sausages; set aside.
Sauté base:
In a large pot, sauté onions in oil until lightly browned and caramelized.
Add carrots and season with a little salt.
Add meats & bay leaves:
Add chicken, bacon, sausages, and beef brisket.
Toss in bay leaves. Season lightly with salt.
Simmer:
Pour in beef broth and extra water as needed.
Add garlic. Let simmer until chicken is cooked and beef is tender. A properly cooked Filipino Nilagang Pasko Recipe ensures tender meats and vibrant flavors.
Starches & vegetables:
Add potatoes, corn, and garbanzos. Continue simmering until vegetables are tender.
Finish with cabbage:
Add chopped cabbage last. Cook until soft and silky.
Adjust seasoning with salt and pepper.
Serve:
Serve hot with rice or bread. Accompany with fish sauce and calamansi on the side, as suggested in many Filipino Nilagang Pasko Recipes.
Pro Tips
Cook meats in stages so nothing overcooks — especially chicken.
Use leftover ham or ham bone for extra flavor.
For thicker broth, let potatoes break down slightly as they cook.
Adjust vegetable texture to preference: cook cabbage soft for silky texture, or leave it with a bit of bite.
Make extra broth; the flavors intensify overnight, making it even better the next day.
Best Paired With
Steamed white rice with patis and calamansi
Crusty bread like baguette or sourdough with butter
A drizzle of olive oil and vinegar for added richness
Perfect as a next-day dish after Noche Buena with family leftovers
