This recipe, taught to Chef Jun Jun de Guzman by his Nanay Curing, combines Navotas's famous patis and the equally well-known Batangas beef.
Serves 8 to 10 Prep Time 20 minutes Cooking Time 2 hours
2 tablespoons finely chopped garlic
1/4 cup finely chopped ginger
1 cup finely chopped onions
1/4 cup canola oil
1 1/2 kilos beef short ribs
1 tablespoon fish sauce (patis)
2 dried bay leaves
3 to 4 cups rice washing water
salt and pepper, to taste
1/2 tablespoon cane vinegar
1 In a pan, saute garlic, ginger, and onions in oil until onions are translucent.
2 Add short ribs and cook until caramelized and moisture is released, about 15 minutes.
3 Add fish sauce and bay leaves.
4 Pour in rice washing water.
5 Boil and simmer, covered, until beef is tender, about 45 minutes to 1 hour.
6 Taste and adjust seasoning to your preference.
7 Add cane vinegar. Stir and serve.
Leftover tip: The slow cooking and braising (and resting the dish for an extra day in the refrigerator) makes it extra delicious! Because the dish has such rich, strong flavors, it is best eaten with heaps of rice.
Photography by Miguel Nacianceno | Food Styling by Jun Jun de Guzman | Prop Styling by Elaine P. Lim
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