Menu
  • Shop for Unilever Food Solutions products now
  • Orders will be delivered by your assigned distributor

I work in ...

Continue

Your content is being adapted
based on your type of business

  1. Home
  2. Recipes
  3. Beef Ribs with Meatballs Recipe
  1. Recipes

Beef Ribs with Meatballs Recipe

Learn a different and fun take on the Filipino favorite, Bulalo!

Beef Ribs with Meatballs Recipe

Ingredients

−
+

Beef Ribs and Broth

  • Canola Oil 45 ml
  • Ginger, sliced 20 g
  • White Onions, peeled and sliced into quarters 150 g
  • Garlic Cloves, peeled and bruised 30 g
  • Beef short ribs, cut into 2 inch segments 1.2 kg
  • Fish Sauce 60 ml
  • Water 4 l
  • Lemongrass stalks, bruised 100 g
  • Knorr Beef Broth Base 1.5kg 60 g

Beef Tendon

  • Beef Tendons 500 g

Meatball

  • Ground Beef 250 g
  • Ground Pork 170 g
  • Knorr Beef Seasoning Powder 1kg 8 g
  • Knorr Oyster Flavoured Sauce 3.6kg 60 g
  • White Onions, finely minced 60 g
  • Coriander Leaves 5 g
  • Oil for frying
  • Knorr Rock Sugar Honey Sauce 3kg 30 g
  • Ground White Pepper 1 tsp
  • Fish Sauce 10 ml

Garnish

  • Pechay, Tagalog 100 g
  • Corn on the cob 2 pc

Preparation

  1. 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.

  2. 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.

  3. 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.

  4. 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.

Ingredients

−
+

Preparation