Braised Beef Ribs with Spiced Sweet Potato Mash is so delicious, The recipe was quick an d easy and tasted fantastic. Serve for your family and friends, from ABS-CBN Food Entertainmnet, In this case ¡t means the natural juices from the meat. recipe from Him Uy De BAron

Ingredients:

Serves 4

For the spiced sweet

potato mash

3 sweet potatoes, peeled and

diced into 2-inch cubes

water, for covering potatoes at

least 1 inch above

1/4 cup butter

1/2 cup cream

1/2 teaspoon cumin

1/2 teaspoon cinnamon

1/2 teaspoon paprika

salt and pepper, to taste

For the chive oil

2 cups water, or enough to cover

spinach 3 inches above

1 tablespoon salt

1 cup spinach leaves

1 cup iced water to cover leaves

1 cup cut chives

1 1/2 cups canola oil

juice of a lemon or

125 milligrams of crushed

ascorbic acid

For the braised beef ribs

1 kilo or 8 pieces 2 Inch-cut beef

ribs

2 tablespoons peanut oil

1/2 cup diced celery stalk

1/2 cup chopped onions

4 cloves garlic, crushed and

minced

2 tablespoons minced ginger

1 stalk lemongrass, hard end

crushed and chopped finely

1/4 cup shiltake mushrooms

1/2 cup Shaoxing wine*

2 tablespoons mushroom or dark

soy sauce

1 tablespoon rice vinegar

1 tablespoon sesame oil

2 tablespoons brcwn sugar

1/2 cup lotus roots**, optional

3 cups brown stock or water

1/4 cup enoki mushrooms

Make the spiced sweet

potato mash boil sweet potatoes in enougri water until tender. Drain. Place through a food mili or mash with a masher. Blend in remaining ingredients. Set aside.

Make the chive oil

In a large stockpot, Dring water and salt to a boil. Cook spinach in water for 2 minutes.

Drain and quickly drop spinach in iced water. Drain spinach and squeeze out water. Repeat with the chives.

In a blender, process spinach, chives and oil until liciuefled. Transfer to a squeeze bottle. This will keep in the refrigerator for a week.

To retain the color, add the juice of a lemon or 125 milligrams of crushed ascorbic acid.

Cook the beef ribs

Tie beef ribs witi kitchen twine to keep meat on the bone. In a pan, heat peanut oil. When pan is extremely hot, sear beef for 1 minute on all sides.

Transfer to a plate. Sear all the beef in batches to get a nice crisp brown exterior.

Spoon off oil frxn pan, leaving only enough to sauté celery, onions, garlic, ginger and lemongrass.  Cook until onions are translucent, Stir in shiitake and seared beef. Add wine and cook or 5 minutes.

Pour in soy sauce, vinegar, sesame oil, sugar, and lotus roots. Add stock or water and simmer for 40 minutes to 1 hour.

2 minutes before serving, turn heat off. Add enoki mushrooms.

Transfer beef to a plate and keep warm. Strain the sauce in the pan and heat until thickened to make jus.

To plate

Remove strings from the beef and slice beef. Arrarge 2 pieces of beef on each serving plate. Place a mound of swee: potato and pour the prepared jus on beef.

Garnish with lotus roots, enoki mushrooms and the prepared chive oil.