1 cup dried mongo beans
2 pounds beef short ribs, cut between bones and into 2-inch pieces
1 quart water
1 tablespoon corn oil
1 tablespoon minced garlic
1/4 cup chopped onion
1 1/2 tablespoons bagoong alamang (shrimp paste)
1 1/2 tablespoons patis (fish sauce)
3/4 teaspoon ground black pepper
2 cups fresh leafy green vegetable such as spinach or Swiss chard
Cover mung beans with warm water and soak overnight in pot.
Place ribs in large pot. Add water and 1 1/2 cups beef broth. Cover and
boil 1 1/2 hours. Skim fat from broth. Set ribs and broth aside.
In large, heavy bottomed pot, heat oil over medium heat. Add garlic and
onion and saute until transparent. Stir in bagoong. Add mung beans and
3 1/2 cups reserved broth and simmer 20 minutes. Stir in patis and
pepper. Add short ribs and simmer until ribs are heated through. Add
vegetable and stir 1 minute. Serve immediately. Serves 6 to 8.
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