800 grams Beef Ribs Cut a length of 9 cm, wash.
2,5 liters Water
2 Carrots washed and peeled, cut into 1 cm wide strips
10 cm White radishes washed and peeled, cut into 2 cm wide strips
8 Shallots finely sliced
5 cloves Garlic finely sliced
5 cm Ginger chopped
5 pcs Cloves
2 cm Cinnamon stick
2 Star anise
1/2 Nutmeg crushed
1 tsp. Pepper
1 pcs Onion peeled, sliced lengthwise 8 parts
2,5 tsp. Salt
1 tsp. Sugar
2 tbs. Vegetable oil
2 pcs Tomatoes sliced lengthwise into 6
2 pcs Celery chopped for garnish
2 pcs Spring onions sliced finely for garnish
2 tbs. Fried shallots for garnish
Boiled beef ribs with water, cloves, cinnamon, anise, nutmeg and pepper over medium heat.
Heat oil. Saute onion, garlic and ginger until fragrant, remove from heat. Set aside.
Remove the foam that accumulates atop broth. Reduce heat, continue to cook until the beef ribs tender (60 minutes). Add the fried onions, garlic and ginger. Stir well, and cook until the flavors mingle.
Add carrot, white radish, salt and sugar. Cook until carrots and white radish are soft. Add tomatoes and stir for a minute. Serve with chopped celery and spring onion.