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Beef Short Ribs Adobo with Spinach
RecipeBeef Cuts
Beef Short Ribs Adobo with Spinach
Cubed short ribs served with garlic-soy sauce, spinach and rice.
Yield: 24 servings
1. Trim excess fat. Cut meat into 1-inch cubes with bone attached. Put beef into large stock pot.
Beef Short Ribs, boned and cubed 2 inches (IMPS/NAMP 123)16 pounds
2. Add water, vinegar, soy sauce, garlic, shallots, bay leaves, salt and pepper to pot with beef; bring to a boil. Reduce heat; cover and simmer for approximately 40 minutes or until tender.

Remove beef. Degrease cooking liquid; boil until reduced to 2-1/2 cups liquid.
Water1 1/2 quarts
White vinegar3 cups
Soy sauce3/4 cup
Garlic cloves24
Shallots, peeled and chopped8
Whole bay leaves8
Ground black pepper4 teaspoons
Salt2 teaspoons
3. Heat oil in skillet; brown cooked beef.
Vegetable oil1/2 cup
4. Pour reduced sauce over beef. Serve hot with spinach and about 1 cup cooked rice per serving.
Spinach, cleaned and blanched8 bunches
Cooked rice, hot6 quarts

Nutrition information per serving: 655 calories; 26 g fat(10 g saturated fat; 9 g monounsaturated fat); 105 mg cholesterol; 802 mg sodium; 60 g carbohydrate; 3.3 g fiber; 43 g protein; 13.6 mg niacin; 0.7 mg vitamin B6; 3.9 mg vitamin B12; 10.0 mg iron; 40.6 mg selenium; 10.3 mg zinc; 157.0 mg choline.
This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, iron, selenium, zinc and choline; and a good source of fiber
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