Beef short ribs adobo with spinach

Yield: 6 servings

Measure 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

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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