BEEF SHORT RIBS ADOBO WITH SPINACH

      Title: BEEF SHORT RIBS ADOBO WITH SPINACH
  Categories: Meats
       Yield: 6 Servings
  
       4 lb Beef short ribs
            - well trimmed
     3/4 c  White vinegar
   1 1/2 c  Water
       3 tb Light soy sauce
       6    Garlic cloves; peeled
       2    Shallots; chopped
       1 ts Coarsely ground black pepper
     1/2 ts Salt
       2    Bay leaves
       2 tb Vegetable oil
       2 bn 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.
[ add our full cookbook to your website ] [ Search The Cookbook ]