Name: Beef Ribs with Meatballs
Yield: 10
Ingredients: 45.0ml Canola Oil; 20.0g Ginger, sliced; 150.0g White Onions, peeled and sliced into quarters; 30.0g Garlic Cloves, peeled and bruised; 1.2kg Beef short ribs, cut into 2 inch segments; 60.0ml Fish Sauce; 4.0l Water; 100.0g Lemongrass stalks, bruised; 60.0g Knorr Beef Broth Base 1.5kg; 500.0g Beef Tendons; 250.0g Ground Beef; 170.0g Ground Pork; 8.0g Knorr Beef Seasoning Powder 1kg; 60.0g Knorr Oyster Flavoured Sauce 3.6kg; 60.0g White Onions, finely minced; 5.0g Coriander Leaves; 0.0 Oil For Frying; 30.0g Knorr Rock Sugar Honey Sauce 3kg; 1.0tsp Ground White Pepper; 10.0ml Fish Sauce; 100.0g Pechay, Tagalog; 2.0pc Corn on the cob

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

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Preparation

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.
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.
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.
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.

Beef Ribs with Meatballs

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Ingredients

Beef Ribs and Broth

Beef Tendon

Meatball

Garnish