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Beef Short Ribs Adobo With Spinach

filipino, beef

4 lb beef short ribs, trimmed
3/4 cup white vinegar
1 1/2 cup water
3 tablespoon light soy sauce
6 garlic cloves, peeled
2 shallots, chopped
1 teaspoon coarsely ground black pepper
1/2 teaspoon salt
2 bay leaves
2 tablespoon vegetable oil
2 bunch fresh spinach, blanched

HAVE YOUR BUTCHER CROSS-CUT the rib bones into 1-inch long sections. Trim off and discard fat; cut meat into approximately 1-inch cubes leaving the bones attached. Place beef into a saucepan with vinegar, water, soy sauce, garlic, shallots, black pepper, salt and bay leaves; bring to a boil. Lower heat and simmer, covered, for 40 minutes. Remove beef. Degrease vinegar liquid; bring to a boil. Lower heat and reduce to 2/3 cup. Heat oil in a skillet; brown beef until evenly seared. Pour sauce over beef. JOYCE JUE - PRODIGY GUEST CHEFS COOKBOOK

Yield: 6 servings

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