2 pounds beef spareribs cut into serving pieces
10 cups water
1 onion, peeled and quartered
1 tablespoon fish sauce
3 Roma tomatoes, chopped
7 to 8 large ripe guavas, peeled, quartered and seeded
salt and pepper to taste
1 small bunch kangkong
1 small bunch of string beans (3 inches long)
1 Siling Haba (Long Chili)
In a pot over medium heat, combine beef ribs and water. Bring to a boil, skimming scum that floats to top. When broth has cleared, add onions and fish sauce. Lower heat, cover and cook for about 1-1/2 to 2 hours or until meat is fork tender.
Add tomatoes and cook for about 2 to 3 minutes. Add guavas and continue to cook for another 7 to 10 minutes or until softened and has imparted flavor to broth. Season with salt and pepper to taste.
Trim about 2 inches from the kangkong stalks and discard. Cut kangkong into 3-inch lengths, separating the sturdier stalks from the leaves. Add kangkong, siling haba and string beans and continue to cook for about 1 minute or until just wilted. Serve hot.
Join Mama’s Guide Recipes Community in Facebook!
Click here to join –> Mama’s Guide Recipes Group