Beef Short Ribs Sinigang

Beef Short Ribs Sinigang

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This dish has a lovely fresh flavour from the mango and fresh tomatoes. Slightly exotic but made from basic ingredients. It is best to cut the short ribs into ¾ inch cubes when making as a starter course, but if making for the main, it is kind of nice to leave the short ribs in the big chunks as they come.

 

Beef Short Ribs Sinigang
Yields6 Servings
Prep Time20 minsCook Time2 hrsTotal Time2 hrs 20 mins
 3 (1.5 kg) Boneless Beef Simmering Short Ribs (chunky cut, about 6)
 Salt and freshly ground pepper
 2 tbsp (30 mL) vegetable oil
 1 red onion, diced
 1 can (28 oz/796 mL) diced tomatoes
 1.50 (625 mL) low-sodium beef broth
 3 slightly unripe alphonso mangoes, peeled, pitted and diced (about 3 lb/1.5 kg)
 3 tomatoes, diced (about 2 lb/1 kg)
 3 (750 mL) fresh baby spinach
Green Beans:
 2 tbsp (30 mL) low-sodium beef broth
 2 (500 mL) green beans, trimmed
1

Trim fat from meat and cut into ¾ -inch cubes. Season all over with salt and pepper. Heat oil over medium-high heat in Dutch oven or large heavy pot; add beef and brown all over, about 10 minutes.

2

Remove beef and set aside; drain off all but 2 tbsp (30 mL) fat from the pan. Reduce heat to medium and add onion. Cook, stirring until softened, about 4 minutes. Add canned tomatoes (undrained) and beef broth. Return beef to pot. Bring to boil.

3

Cover and transfer to 325˚F (160˚C) oven, until meat is fork-tender, about 1 ½ hours to 2 hours. Stir in diced mango, fresh tomatoes and spinach. Set aside, keeping warm.

4

Just before serving, prepare green beans: in large skillet, heat broth over medium-high heat. Add the beans; cover and simmer, until beans are tender, about 4 minutes. Serve beef with beans and beef cooking sauce.

Serving Suggestion
5

This recipe is also a great starter to a meal. Serve the warm meat mixture in small cups or bowls.

Ingredients

 3 (1.5 kg) Boneless Beef Simmering Short Ribs (chunky cut, about 6)
 Salt and freshly ground pepper
 2 tbsp (30 mL) vegetable oil
 1 red onion, diced
 1 can (28 oz/796 mL) diced tomatoes
 1.50 (625 mL) low-sodium beef broth
 3 slightly unripe alphonso mangoes, peeled, pitted and diced (about 3 lb/1.5 kg)
 3 tomatoes, diced (about 2 lb/1 kg)
 3 (750 mL) fresh baby spinach
Green Beans:
 2 tbsp (30 mL) low-sodium beef broth
 2 (500 mL) green beans, trimmed

Directions

1

Trim fat from meat and cut into ¾ -inch cubes. Season all over with salt and pepper. Heat oil over medium-high heat in Dutch oven or large heavy pot; add beef and brown all over, about 10 minutes.

2

Remove beef and set aside; drain off all but 2 tbsp (30 mL) fat from the pan. Reduce heat to medium and add onion. Cook, stirring until softened, about 4 minutes. Add canned tomatoes (undrained) and beef broth. Return beef to pot. Bring to boil.

3

Cover and transfer to 325˚F (160˚C) oven, until meat is fork-tender, about 1 ½ hours to 2 hours. Stir in diced mango, fresh tomatoes and spinach. Set aside, keeping warm.

4

Just before serving, prepare green beans: in large skillet, heat broth over medium-high heat. Add the beans; cover and simmer, until beans are tender, about 4 minutes. Serve beef with beans and beef cooking sauce.

Serving Suggestion
5

This recipe is also a great starter to a meal. Serve the warm meat mixture in small cups or bowls.

Beef Short Ribs Sinigang
IngredientsDirections