Beef Rib Mechado w/ Pepperoncini

This dish was inspired by a couple different recipes. My mother in law makes a similar dish using these giant beef ribs in a tomato sauce and its delicious. A while back I made Italian beef dip which uses pepperoncini. This was the first time I had pepperoncini and really enjoyed the slightly spicy and sweet pepper. I figure this would be a great edition to a filipino dish called Beef Mechado. 

Ingredients

6-7 Beef ribs

1 onion (half into quarter, half diced)

3 garlic cloves minced

1 can tomato sauce (381ml)

2 large potatoes large dice

1/2 tsp garlic powder

1.5 tsp salt

1/2 tsp black pepper

2 tsp sugar

1 beef cube

2 tsp sugar

2 bay leaves

1/4 cup pepperoncini w/ 1 tbsp brine (about 6-7 pepperons)

1. Blanche beef ribs for about 10 mins, this removes excess blood and small bone fragments. Drain and rinse the beef ribs. 

2. Fill a large pot of water and add the beef ribs. Season with 1.5 tsp salt, 1/2 tsp black pepper, 1/2 beef cube and half onion diced. Bring to a boil and cook until the beef is tender may take up to 2hrs.

or

Instant pot for 35 mins

or

Slow Cooker for 3hrs on high, 6 hrs on low

3. While waiting for the beef to finish cooking, dice the potatoes. Shallow fry in oil until they are golden brown and crispy. Season with salt and pepper, set aside.

4. In a separate large pot or deep braising pot, add 3 tbsp oil and heat to medium high. Fry the garlic until fragrant about 2 mins. Then add the onions continue to saute for about 4 mins. 

5. Add the tomato sauce, 1/4 cup pepperoncini w/ 1 tbsp brine, 2 bay leaves, 1/2 beef broth and 2 tsp sugar. Season with salt and pepper. Allow the sauce to come to boil. I added about 1 tsp salt, 1/2 tsp black pepper and 1/2 tsp garlic powder. 

6. Add the beef ribs to the tomato sauce and add 1/2 cup of the beef broth (the cooking liquid we used to cook the beef ribs). Simmer for about 20 mins just so the sauce reduces and thickens slightly. 

7. You can add the fried potatoes at this point. Add half and save the other half for garnish and so that it stays crispy on the outside. Garnish with chopped parsley

8. Serve along side white rice and enjoy.