Beef Ribs Nillaga

Made this last night...Oh my God, it's so good! In Filipino cooking, nillaga is basically boiled meat with vegetables...


Beef Ribs Nillaga

ingredients:
3-4 lbs of beef ribs (I used the short rib/flanken style cut)
1 medium onion, sliced thinly
several pieces of ginger (it's up to you)
water
4 carrots (peeled and cut into large chunks)
2 potatoes (peeled and cut into large chunks)
1 or 2 bunches of red swiss chard (chopped into big pieces, stems too)
black peppercorns
2 packets of guava soup base (can be found at Filipino food stores)

• Place ribs in deep stockpot and cover with enough water to cover the ribs and then some.
• Boil the ribs and skim any scum that floats to the surface.
• Once the soup is clear, add the onions and ginger and a small teaspoon of black peppercorns.
• Simmer for 1 - 1/2 hours until meat is soft and tender.
• Add the 2 packets of guava soup base.
• Add the carrots and potatoes. Boil until soft - about 10 minutes.
• Add the swiss chard. Turn off the heat.
• Serve hot with white rice.

OPTIONAL --- This suggestion is from my mom:
She does not add the vegetables until the next day. Here's why...she likes to get rid of the fat.

You separate the meat from the soup.
Keep the soup separate in another container and refrigerate overnight.
Scrape off any fat that rose to the surface the next day. She hates fat, but fat tastes good!
Do not add the vegetables until the next day. After fat is scraped from soup, you can reheat the soup and then boil the vegetables with the meat.

But if you're like me, you pretty much eat it the same day!