How to Boil Meat (Boiled Beef)
How to Boil Meat (Boiled Beef)
This Nigerian-style boiled beef is juicy, tender, and packed full of flavor. The rich beef stock it produces can be used in countless recipes like soups, stews, and rice dishes.

You can also use this method to boil chicken, ground beef, turkey, or goat meat.
How to Boil Meat (Boiled Beef)
Boiled beef is a staple in many Nigerian dishes. The way you season and boil your meat can either make or break the final dish.
How to Boil Stew Meat
A stew or soup may taste amazing, but bland meat will ruin the experience. That’s why it’s important to boil your meat properly and infuse it with flavor from the start.
In Nigeria and across West Africa, we don’t serve rare or undercooked meat. We boil our meat thoroughly, then either use it directly in soups, fry it, or grill it.
This technique keeps the meat juicy and full of flavor without making it tough.
When boiled correctly, the beef turns out tender, tasty, and sometimes even fall-apart soft depending on your preference.
What’s in my beef seasoning?
I use simple, balanced ingredients that enhance the natural flavor of the meat without overpowering it. These include:
- Onion (I use red onion, but yellow or a mix works too)
- Dried oregano and parsley
- White pepper
- Stock powder or bouillon cubes (either chicken or beef)
- Bay leaves
- Salt to taste
What cuts of meat can you boil?
You can use any beef cut, such as shin, brisket, shoulder, round, ribs, or sirloin. For Nigerian recipes, assorted meat (offal like tripe and lungs) is common and takes longer to cook.
I usually parboil offal with salt and onion for about 10 minutes, rinse and clean them, then season and simmer until tender.
If you’re boiling ground beef or beef tips, keep it to about 10 to 15 minutes to avoid overcooking.
How to Boil Beef
Let’s get cooking:
- Wash and rinse the meat under cold water. Trim visible fat if desired, but leaving some fat adds flavor to the stock.
- Place the meat in a clean pot over low-medium heat.
- Add chopped onions, salt, stock powder, white pepper, oregano, parsley, and bay leaves. Stir to combine.
- Add 1/3 cup of water, cover the pot, and simmer for 10 minutes.
- Check the meat, add 1 cup of water, stir, and continue cooking on medium heat until the meat is tender. Depending on the cut and size, it should take about 30 minutes.
- Once cooked, separate the meat from the stock and use it as needed in stews, soups, or enjoy it grilled or fried.
Important tip:
You don’t need too much water to boil meat. Beef releases its juices as it cooks. Adding too much water can dilute the flavor.
Just cook on medium heat and add small amounts of water only if needed.
How to store boiled beef and stock:
Once cooled completely, both the boiled meat and beef stock can be stored in the fridge for up to 5 days.
For long-term storage, freeze them for up to 3 months or more. Store in airtight containers or freezer-safe bags.
Popular Nigerian dishes that use boiled meat:
- Afang soup
- Edikang Ikong
- Buka stew
- Pepper soup
- Egusi soup
- Ogbono soup
- Okra soup
How to Boil Beef: Boiled Meat Recipe
Keywords: boiled beef recipe, how to boil beef, how to boil meat, Nigerian boiled meat, tender juicy beef, flavorful meat stock, Nigerian cooking technique
Ingredients:
- 1 kg shin beef (or any preferred cut)
- 1⅓ cups of water
- 1 medium onion, chopped (about ¾ cup)
- 1 tablespoon chicken stock powder
- ½ tablespoon dried oregano
- 2 teaspoons dried parsley
- 2 teaspoons white pepper
- 2 bay leaves
- Salt to taste (start with 1 teaspoon)
Ready to enjoy this tender, juicy, perfectly seasoned beef? Try this recipe and bring rich, bold Nigerian flavor into your kitchen.