Ingredients

1 kg beef short ribs, blanched

1 pc bay leaf

1 tsp black peppercorn

2 tbsp vegetable oil

6 cloves garlic, minced

1 pc onion, chopped

1 pc Chorizo de Bilbao, sliced

1 cup tomato sauce

2 pcs saging na saba, biased

½ cup 2-inch pieces green beans

2 sachets 8g MAGGI MAGIC SARAP®

1 tbsp sugar

1 bundle pechay, cut off root end, rinsed

1 pack

Steps

STEP 1

Place beef in a pot and cover with just enough water. Bring to a boil, skim the scum, add bay leaf and peppercorn and simmer while covered for 2 hours. (2h 30mins)
STEP 2

Strain beef and reserve 3 cups of the beef broth. (10mins)
STEP 3

Sauté garlic, onion and Chorizo de Bilbao with oil in a pot. Add beef, tomato sauce and reserved broth. Simmer until very beef is very tender. (30mins)
STEP 4

Add saging na saba and simmer for 10 minutes. Add green beans and simmer for 2 minutes. (15mins)
STEP 5

Season with MAGGI MAGIC SARAP® and sugar. Add pechay and stir in NESTLÉ All Purpose Cream. Transfer into a serving bowl and serve immediately. (10mins)

STEP 1

Place beef in a pot and cover with just enough water. Bring to a boil, skim the scum, add bay leaf and peppercorn and simmer while covered for 2 hours. (2h 30mins)
STEP 2

Strain beef and reserve 3 cups of the beef broth. (10mins)
STEP 3

Sauté garlic, onion and Chorizo de Bilbao with oil in a pot. Add beef, tomato sauce and reserved broth. Simmer until very beef is very tender. (30mins)
STEP 4

Add saging na saba and simmer for 10 minutes. Add green beans and simmer for 2 minutes. (15mins)
STEP 5

Season with MAGGI MAGIC SARAP® and sugar. Add pechay and stir in NESTLÉ All Purpose Cream. Transfer into a serving bowl and serve immediately. (10mins)