beef ribs in oyster sauce

i was scanning through my old recipe collection notebook that i had since college, when i saw this dish. fortunately we still had a few remaining beef ribs in the freezer and then it seemed easy and quick to prepare. so, since i didn't want to spend much time in the kitchen now a adays, i tried this dish. the result was satisfying, k and m loved it. i forgot from where i got this recipe but this sure was good.

ingredients:
for the ribs:
1 kl. beef short ribs, cut into 1-1/2" pieces
1 pc. onion, sliced
2 pcs. beef cubes
1 tsp. salt
1/2 tsp. ground pepper
1 tsp. garlic, minced
3 tbsp. cooking oil

for the marinade:
1/4 cup oyster sauce
1 tbsp. sugar
1/2 tsp. liquid seasoning
1/4 cup stock from short ribs

procedure:
boil short ribs in enough water to cover. add onion and beef cubes. season with salt and pepper. simmer until tender. you may need to add additional water along the way. drain. reserve 1/4 cup of the stock.

marinate short ribs for 30 minutes in oyster sauce mixture. you can marinate it for more than 30 minutes if you desire.

saute garlic in cooking oil. when the garlic starts to brown, add ribs and cook for a few minutes. then add the marinade and continue mixing until short ribs are fully coated with the sauce.

serve while hot over rice.

nilagang baka

nilagang baka or beef stew. we were able to purchase beef ribs from the grocery since we are refraining from eating pork due to the swine flu outbreak. it has been a long time since we had beef in our meal.

this already taste really good but k would have preferred if i added tomato sauce/paste. hehehe... the beef ribs were cooked over low heat for 2 hours with tomato, ginger, garlic, onion, salt and pepper. that even made the soup really tasty.

ingredients:
6 pcs. beef short ribs
1 thumb-size ginger
2 cloves garlic
1 small onion, quartered
1 medium tomato, quartered
salt and pepper
water¹
1 small red bell pepper, sliced
1 small green bell pepper, sliced
1 medium potato, peeled and sliced
1 medium carrots, chopped
1 handful string beans, sliced into 2" long
6 pcs. young corn
3 cabbage leaves, quartered

procedure:
boil the beef ribs with ginger, tomato, onion, garlic and salt and pepper. bring to simmer and continue cooking the beef over low heat until tender. you might be able to keep on adding water along the way.

once tender, add the carrots and potato. cook until slightly tender.

then add the bell peppers and young corns. season with salt and pepper to taste. cook for about 5 minutes.

then turn off the heat and add the cabbage and string beans and then cover for a few minute. the heat from the soup will be the one to cook the cabbage and string beans just right, still crunchy.

serve hot

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¹ you can use beef broth.