- Meat and poultry
- Braised beef
This classic Filipino stew is a comforting one-pot meal. Serve alone or with rice.
6 people made this
- 2kg beef short ribs
- 1 litre water
- 1 tablespoon black peppercorns, crushed
- 2 onions, chopped
- 2 beef stock cubes
- 2 carrots, cut in chunks
- 2 sticks celery, quartered
- 1 chayote squash (christophine), peeled and quartered
- 2 potatoes, quartered
- salt to taste
- 1/4 cabbage, cut into wedges
MethodPrep:30min ›Cook:1hr30min ›Ready in:2hr
- Place the beef ribs in a large saucepan or casserole with enough water to cover. Bring to the boil over high heat, and boil for 5 minutes. Drain; discard the cooking water (the ribs will not be fully cooked).
- Return the beef to the pan. Pour in the 1 litre water, peppercorns, onions and beef stock cubes. Bring to the boil, cover, reduce the heat and simmer for 1 hour.
- Skim any fat floating on the surface. Stir in the carrots, celery, chayote squash and potatoes; cover and simmer until potatoes are tender, about 20 minutes. Season with salt. Add cabbage and cook an additional 5 minutes.
You can find Christophine - a pear-shaped squash also known as chow chow or chayote squash - at Caribbean or Asian markets.
Reviews & ratingsAverage global rating:(10)
Reviews in English (5)
Really good for short ribs. I dredged the ribs in flour and browned them first, threw it all into a slow cooker and added bay leaf and garlic powder.-12 Jan 2014
I added garlic salt and seasoned salt after it was cooked. It made the dish much tastier. If you don't "doctor" it a bit, it is incredibly bland. That being said, the fresh veggies were wonderful. Meat was just so-so.-10 Mar 2013
by Dian Aniel Watson
This is a great Filipino recipe. The real authentic way to eat this is over rice and to have patis aka fish sauce on the side so the dish isn't so bland.-17 Oct 2016