Beef Ribs with Meatballs
A different and fun take on the traditional Bulalo!
Ingredients
Beef Ribs and Broth
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Canola Oil 45 ml
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Ginger, sliced 20 g
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White Onions, peeled and sliced into quarters 150 g
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Garlic Cloves, peeled and bruised 30 g
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Beef short ribs, cut into 2 inch segments 1.2 kg
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Fish Sauce 60 ml
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Water 4 l
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Lemongrass stalks, bruised 100 g
Beef Tendon
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Beef Tendons 500 g
Meatball
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Ground Beef 250 g
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Ground Pork 170 g
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White Onions, finely minced 60 g
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Coriander Leaves 5 g
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Oil for frying
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Ground White Pepper 1 tsp
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Fish Sauce 10 ml
Garnish
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Pechay, Tagalog 100 g
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Corn on the cob 2 pc
Preparation
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Beef Ribs and Broth
- In a heavy bottom sauce pot, add oil.
- Sweat the gingers, onions and garlic until fragrant.
- Add the shortribs. Let the meat brown a bit.
- Season with fish sauce. Pour in the water
- Add the lemongrass stalks and the Knorr Beef Broth. Bring to a boil then turn it down to simmer. Cook for 3 hours or until beef is tender. Taste and adjust seasoning.
- When the meat is already tender, strain from the broth. Remove the other vegetables from the broth as well.
- Remove the excess fat from the broth. Combine the shortribs and the broth once again.
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Beef Tendon
- To prepare the tendons, boil in water with bay leaves, peppercorns and coriander root.
- Cook in the pressure cooker for 30-35 minutes or until the tenders are cooks through and almost tender.
- Cut into 2 inch segments.
- Add tendons to the pot of simmering shortribs.
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Meatball
- Combine all the ingredients for the meatballs.
- Form into 25g meatballs.
- Shallow fry the meatballs until golden brown to help hold its shape before adding it to the beef broth.(The meatballs do not have to be cooked through)
- Place over paper towels to absorb excess oil.
- Add the meat balls to the simmering broth. Cook until the meatballs are cooked through.
- To finish the soup, add the rock sugar and let it cook until it has melted.
- Season with ground white pepper.
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Garnish
- To serve, portion the short ribs, tendon and 2 meatballs in each serving bowl.
- Pour the hot soup over the meat.
- Top with chiffonade of fresh pechay leaves and corn kernel.
