Beef Ribs Pochero + Eggplant Sauce
Ingredients
Scale
- 500g beef ribs, cut into chunks
- ½ head of cabbage, quartered
- 100g green beans, ends trimmed
- 1 bundle of pechay tagalog (bok choy),ends trimmed and leaves separated
- 1 pc chorizo de bilbao, sliced
- 3 pcs saba bananas, sliced diagonally
- 6 cups of water
- 250g tomato sauce
- 2 tbsp fish sauce, to taste
- 1 pc beef cube
eggplant sauce
- 3 large eggplant
- 1/2 cup vinegar
- 1/4 tsp salt
- pinch of pepper
Instructions
- Put beef ribs and water in a pot. Bring to a boil and turn heat to low. Simmer for 1 hour or until tender.
- Add the beef cubes and tomato sauce. Stir.
- Add chorizo de bilbao and simmer for about 5 minutes to allow the soup to be infused with the flavor of the chorizo.
- Add fish sauce and the saba bananas and simmer for two minutes. Then add the rest of the vegetables and simmer for 1-2 minutes so as not to overcook the vegetables.
- Make Eggplant Sauce: Boil eggplant, remove the eggplant meat from the skin. Discard the skin. You can mash the eggplant or chop it to pieces. Put it in a small bowl and add vinegar,salt and pepper. Mix well.
- Serve with steamed rice.