BEEF SHORT RIBS ALA POBRE

Ingredients:

1/2	kg	MONTEREY BEEF SHORT RIBS or KALDERETA CUT
2 (100 g)	pc	onions, quartered
2 (104 g)	heads	garlic
1/4	cup	peppercorns
3	pc	laurel leaves
1 (60 g)	knob	ginger, chopped
1	L	water
1/2	tbsp	iodized rock salt

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
1/4	tsp	iodized fine salt
1/8	tsp	pepper
2	tbsp	garlic chips
1 (15 g)	bundle	green onions, chopped
1 (198 g)	can	button mushrooms pieces and stems, drained

Procedure:

In a large stockpot, combine short ribs, onions, garlic, peppercorns, laurel, ginger, water and salt. Bring to a boil then reduce to a simmer. Cook covered until beef is tender. Transfer beef and strain stock. Set aside.
To make gravy, heat butter in a medium size saucepan. When melted, add flour and mix until a paste forms, and then 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.
Heat sizzling plate until smoking hot. Immediately add cooked beef and pour in gravy sauce. Garnish with garlic chips, green onions and mushrooms. Serve immediately.

Makes 4 servings.

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