Beef short ribs braised in green mango jam

November 19, 2009 • Hello. I am currently out of the country and unable to respond to comments and e-mails. Rest assured, however, that future posts have been scheduled so new recipes will go live almost everyday during my absence. I'll be back soon with lots of stories and photos. Ciao for now! ~ Connie
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Ingredients :

750 g. of beef short ribs, boiled until tender then cooled (preferably chilled)
2 shallots, chopped
1/4 c. of butter
4 tbsps. of green mango jam
salt and pepper to taste
fresh ripe mangoes, to serve
chopped tarragon leaves for garnish (optional)

The beef short ribs should be cut to serving pieces. It is better to have this done by your butcher since the size of the bones will likely ruin the best chef’s knife or cleaver in a home kitchen. In the supermarket, the bones of beef short ribs are cut by machine. I prefer them like that because the clean cuts do not leave shards that can get caught between your teeth or, worse, in your throat.

So, boil the beef short ribs, seasoned or unseasoned, until very tender. Lift them from the broth and cool. It’s best to chill them for a few hours in the fridge to firm them up–that should make them easier to handle during the pan frying stage.

Take the short ribs out of the fridge when you’re ready to start cooking them in the green mango jam.

Melt the butter in a large shallow cooking pan. Add the shallots and cook until soft. Add the chilled beef short ribs and cook until the edges are lightly browned. Pour in about half a cup of water and add the green mango jam. Season with salt and pepper (you may need to season with salt liberally if the short ribs were not seasoned earlier). Cook, stirring, until the jam dissolves then leave uncovered over low heat until almost dry.

To serve, place hot rice on an individual bowl. Slice the meat of a ripe mango and arrange, fan-like, on top of the rice, towards one side of the bowl. Place a few pieces of the braised short ribs on the other side. Sprinkle with chopped tarragon leaves and serve at once.

[tags]beef+recipe, recipes, food+blog, cooking+blog, Food+and+Drink, Filipino+food[/tags]

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April 4, 2006  Print This Post   
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Comments

3 Responses to “Beef short ribs braised in green mango jam”
  1. relly says:
    April 5, 2006 at 1:28 am

    yummm, yummm… green mango jam.. but where is my green mango shake sassy!:roll:

    Reply
  2. ms_tawa says:
    April 5, 2006 at 5:08 am

    Hi Ate Sassy,
    This dish looks really good and easy to make. Im thinking of trying it one of these days. I was just wondering what you would suggest to use instead of green mango jam. I don’t think that it’s readily available here in the States. Some other fruit jam perhaps? Thank you. :smile:

    Reply
  3. hershey says:
    April 5, 2006 at 9:53 pm

    hi there connie,
    What is the filipino name of basil leaves? i tried looking for basil leaves in arranque but i couldn’t find it, i want to make my own pesto but i just couldn;t find some basil leaves. Do you know where i can buy them? :D thx a bunch! btw, i made your mango royale and it was fantastic hihi!

    Reply
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