Category : International Cuisine
Author : Cheche
Hits : 2740
Rating :
Date : 15/03/2005
400 g. of beef short ribs1 whole garlic1 whole onion1 bay leaf4-5 peppercornssaltTo cook the beef asado :cooked beef1 c. of beef broth2 tbsp. of light soy sayce1 tbsp. of brown sugar1 tsp. of finely minced garlic1 onion, halved and sliced thinlya few slivers of ginger1/2 tsp. of pepper1 star anise or cinnamon stick1 tsp. of cornstarch dispersed in 1 tbsp. of waterTo complete the dish :250 g. of dried oriental noodles (I used vegetable noodles)1 carrot, sliced thinly and blanched for 2 minutesa small bunch of onion leaves, cut into 2"-lengths and blanched for 1 minute1/2 pechay baguio (light-colored Chinese cabbage with white stalks and curly leaves), cut into 2"-lengths and blanched for 1 minute2 tbsp. of minced garlic, toasted in a little oil
1. Place the beef in a casserole. Cover with water and add the rest of the ingredients for the broth. Set over high heat and bring to a boil, removing scum as it rises. Lower the heat, cover and simmer for two hours or until fork tender. Alternatively, pressure-cook for an hour counting from the time the valve starts to whistle. Using a slotted spoon, scoop out the beef and transfer to a bowl or platter. Remove the bones and roughly chop the meat into bite-size pieces. Strain the broth.2. About 15 minutes before the beef is ready, cook the dried noodles according to package directions. Drain and set aside.3. Measure one cup of beef broth. Add all the ingredients for beef asado except the meat and the cornstarch solution. Set over medium heat and bring to a soft boil. Add the meat, lower the heat, cover and simmer for 5-7 minutes. Add the cornstarch solution, stirring until the sauce is thick and clear. Turn off the heat. Keep the beef asado warm.4. Reheat the strained beef broth.5. Place the cooked noodles in individual soup bowls. Arrange the vegetables around them. Place a few pieces of beef asado at the center. Sprinkle with toasted garlic. Pour hot broth into each bowl. Serve at once.
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