Beef Short Ribs Adobo With Spinach Recipe - Cooking Index
|4 lbs||1816g / 64oz||Beef short ribs - well trimmed|
|3/4 cup||177ml||White vinegar|
|1 1/2 cups||355ml||Water|
|3 tablespoons||45ml||Light soy sauce|
|6||Garlic cloves - peeled|
|2||Shallots - chopped|
|1 teaspoon||5ml||Coarsely ground black pepper|
|2 tablespoons||30ml||Vegetable oil|
|2||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 2/3 cup. Heat oil in a skillet; brown beef until evenly seared. Pour sauce over beef.
Mrs. Leslie Hawker
4 (2 votes)
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