Ingredients:
½ kilo Beef Short
ribs, cut into serving portions
¼ cup olive oil
1 pc onion, sliced
2 pcs siling labuyo,
sliced
1 can (85g) Liver
Spread (RENO)
1 pouch (200g) Del
Monte Original Style Tomato Sauce
2 pcs Laurel leaves
1 pc Potatoes, cut
into chunks
1 pc whole pickle, sliced
crosswise
1 pc large red bell
pepper, cut into strips
1/3 cup grated
cheddar cheese
¼ cup Del Monte Red
Cane Vinegar
1 head garlic
1 tsp peppercorn
2 tbsp soy sauce
Procedures:
1. Marinate beef short ribs in
red cane vinegar, garlic, peppercorn and soy sauce for 1 hour in the refrigerator.
2. After 1 hour, drain and
reserve marinade.
3. Brown meat pieces in olive
oil. Set aside meat.
4. Retain only 2 tablespoon oil
in the pan, drain garlic from marinade and sauté together with onion for 1
minute.
5. Add beef, sili and liver
spread, the sauté for 5 minutes.
6. Add remaining marinade, Del
monte tomato sauce and 1 cup of water and laurel leaves.
7. Cover and simmer over low
heat for 30 minutes or until beef is almost tender.
8. Add potatoes, pickles, and
bell pepper. Simmer for 10 minutes or until potatoes are tender.
9. Add cheese and frozen green
peas (optional) then allow simmering to about 5 minutes.
10. Serve it with rice.
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