BEEF SHORT RIB ALA POBRE


Ingredients:

1/2 kg MONTEREY BEEF SHORT RIBS or KALDERETA CUT
2 pc onions, quartered
1/2 cup chopped garlic
1/4 cup peppercorns
3 pc laurel leaves
1/2 cup chopped ginger
1 L water
1/2 cup iodized rock salt

FOR THE GRAVY SAUCE:

1/2 cup MAGNOLIA GOLD BUTTER UNSALTED
3 tbsp MAGNOLIA ALL PURPOSE FLOUR
3 cups beef stock (from the beef boiling liquid)
1 tbsp Worcestershire sauce
2 tbsp soy sauce
iodized fine salt and pepper to taste
garlic chips for garnish
mushrooms

Procedure:

  1. In a large stockpot, combine short ribs, onions, garlic, peppercorns, laurel, ginger, water and salt. Bring to a boil then reduce to a simmer.
  2. Cook beef until fork tender. Skim off scum and oil. Let cool. Transfer cooked beef to a strainer. Strain stock and set aside.
  3. To make gravy, heat butter in a medium saucepan. When melted, pour in beef stock, worcestershire sauce and soy sauce. Continue to mix until no lumps are formed. Season with salt and pepper to taste. Set aside.
  4. Heat sizzling plate until smoking hot. Immediately add cooked beef and pour in gravy sauce. Garnish with a lot of garlic chips, spring onions and mushroom. Serve immediately.
Makes 4 servings.

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