Beef short ribs adobo with spinach
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | pounds | Beef short ribs, trimmed |
| ¾ | cup | White vinegar |
| 1½ | cup | Water |
| 3 | tablespoons | Light soy sauce |
| 6 | Garlic cloves, peeled | |
| 2 | Shallots, chopped | |
| 1 | teaspoon | Coarsely ground black pepper |
| ½ | teaspoon | Salt |
| 2 | Bay leaves | |
| 2 | tablespoons | Vegetable oil |
| 2 | bunches | Fresh spinach, blanched |
Directions
HAVE YOUR BUTCHER CROSS-CUT the rib bones into 1-inch long sections.
Trim off and discard fat; cut meat into approximately 1-inch cubes leaving the bones attached. Place beef into a saucepan with vinegar, water, soy sauce, garlic, shallots, black pepper, salt and bay leaves; bring to a boil. Lower heat and simmer, covered, for 40 minutes. Remove beef. Degrease vinegar liquid; bring to a boil. Lower heat and reduce to ⅔ cup. Heat oil in a skillet; brown beef until evenly seared. Pour sauce over beef.
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