Category : Beef
Author : Guest
Hits : 2850
Date : 25/06/2003
1 cup dried mongo beans2 pounds beef short ribs, cut between bones and into 2-inch pieces1 quart waterBeef broth1 tablespoon corn oil1 tablespoon minced garlic1/4 cup chopped onion1 1/2 tablespoons bagoong alamang (shrimp paste)1 1/2 tablespoons patis (fish sauce)3/4 teaspoon ground black pepper2 cups fresh leafy green vegetable such as spinach or Swiss chard
Cover mung beans with warm water and soak overnight in pot.Place ribs in large pot. Add water and 1 1/2 cups beef broth. Cover andboil 1 1/2 hours. Skim fat from broth. Set ribs and broth aside.In large, heavy bottomed pot, heat oil over medium heat. Add garlic andonion and saute until transparent. Stir in bagoong. Add mung beans and3 1/2 cups reserved broth and simmer 20 minutes. Stir in patis andpepper. Add short ribs and simmer until ribs are heated through. Addvegetable and stir 1 minute. Serve immediately. Serves 6 to 8.
Celery Root Uses and Availability
Also called apio and celeriac, celery root can be eaten raw, cooked, used in soups, stews and salads.
Good quality celery root will be very firm (...)
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