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Cream Drop Cream Drop

Ingredients

1 kg beef ribs
2 liters water
2 medium onions, sliced
1.5 cups MAGGI Oyster Sauce®
2 tbsp butter
2 tbsp flour
2 tbsp beef stock (from boiled ribs)
1 tsp 8g MAGGI MAGIC SARAP®

Steps

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  • STEP 1

    Combine beef with water, onion, and MAGGI Oyster Sauce in a pressure cooker. Cook for 45 minutes until beef is fork tender.

  • STEP 2

    Drain liquid from meat, reserving 1/4 cup of the stock. Set aside and let cool.

  • STEP 3

    Heat cooking oil. Fry tenderized ribs in hot oil until brown on all sides. Drain using paper towels to remove excess oil.

  • STEP 4

    To prepare gravy, heat butter in a pan. Add flour and stir to make a roux. Thin out with reserved beef stock and season with MAGGI MAGIC SARAP. Lower heat and pour in NESTLÉ ALL PURPOSE CREAM. Simmer for another 2 minutes. Serve with beef ribs.

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Steps

  • STEP 1

    Combine beef with water, onion, and MAGGI Oyster Sauce in a pressure cooker. Cook for 45 minutes until beef is fork tender.

  • STEP 2

    Drain liquid from meat, reserving 1/4 cup of the stock. Set aside and let cool.

  • STEP 3

    Heat cooking oil. Fry tenderized ribs in hot oil until brown on all sides. Drain using paper towels to remove excess oil.

  • STEP 4

    To prepare gravy, heat butter in a pan. Add flour and stir to make a roux. Thin out with reserved beef stock and season with MAGGI MAGIC SARAP. Lower heat and pour in NESTLÉ ALL PURPOSE CREAM. Simmer for another 2 minutes. Serve with beef ribs.

Cream Drop Cream Drop

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