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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

Beef Tendon

  • Beef Tendons 500 g

Meatball

Garnish

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