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20m
3h
Intermediate
1 | kilogram | beef short ribs, cut into pieces and blanched |
2 | pieces | Bay Leaf |
1 | teaspoon | freshly ground pepper |
6 | tablespoons | Vinegar |
1 | sachet | 60g MAGGI® Supreme Sarap |
4 | cups | Cold Water |
2 | tablespoons | Vegetable Oil |
1 | head | garlic, minced |
3 | pieces | roasted red chilies (optional) |
1 | packet | NESTLÉ® All Purpose Cream, 125ml, chilled |
1 | sachet | MAGGI® Magic Sarap® 8g |
Step 1 | Combine beef, bay leaves, peppercorn, vinegar, MAGGI® Supreme Sarap and water in a pot. Simmer while covered for 1 ½ - 2 hours. Remove beef and set aside for 10 minutes. Reserve cooking liquid. (2 ½) |
Step 2 | Sauté garlic, chili and beef in oil until golden brown. Pour cooking liquid and simmer until sauce is slightly thick. (15mins) |
Step 3 | Pour NESTLÉ® All Purpose Cream into a bowl. Slowly stir in 1 cup of hot sauce to temper the cream. Pour back cream mixture in the pan, season with MAGGI® Magic Sarap® and gently simmer for another 2 minutes. Transfer on a serving plate and serve. (15mins) |
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Imelda Corapan | December 7th 4:04pm