BEEF SHORT RIBS SINIGANG
Courtesy of Canada Beef, this braised dish is adapted from Anton Amoncio, a young chef from the Philippines. It has a lovely, zippy flavour from the mango and fresh tomatoes. Amoncio served a deconstructed version at a special event at the Fairmont Chateau Lake Louise in December, placing short ribs, roasted tomatoes, crisp-fried spinach and green beans on a bed of puréed green mango. 3 lb. (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 28-oz can (796 mL) diced tomatoes
1 1/ 2 cups (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 cups (750 mL) fresh baby spinach
Green beans:
2 tbsp (30 mL) low-sodium beef broth
2 cups (500 mL) green beans, trimmed
Trim fat from meat. 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.
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.
Cover and transfer to 325 F (160 C) oven, until meat is forktender, about 1 ½ hours to 2 hours. Stir in diced mango, fresh tomatoes and spinach. Set aside, keeping warm.
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: This recipe could also be a great starter to a meal. When you trim the fat, cut the short ribs into ¾ -inch cubes. Serve the warm meat mixture in small cups or bowls.
Makes: 4 to 6 servings maincourse servings.