After all the fish, crabs, squid, prawns and lobster consumed on my Palawan trip, I had a serious hankering for BEEF! So the day after getting back to Manila, I was 
thrilled to find a fairly huge offering of Australian Beef at the large Rustan’s in the Makati Commercial Center. I haven’t been to this Rustan’s branch since it changed hands and Shopwise management has taken over, and I have to say, the offerings were generally disappointing for a flagship store; I mean, I couldn’t even finish half of my usual grocery list here since the shelf contents were so incomplete. I also think it is really quite expensive with lemons, for example, at Landmark that cost PHP11.50 each were PHP15.00 at Rustan’s (or 30% more)! So the nice beef selection was a pleasant surprise. The meat looked like meat, and the prices seemed to be quite reasonable.
My brain must have been screaming “beef deficiency, beef deficiency” so 
I ended up buying 3 kilos of Australian short ribs at PHP300 a kilo. I had them cut the short ribs into largish two to three inch pieces knowing that I wanted something stewy as a result… The beef was a bright red and the muscles, tendons and fat around the bones bode well for a fatty, rich, flavorful stew. I wasn’t sure if I was going to do a dish heavy with red wine and possibly tomatoes, or boil the ribs until tender, marinate and then grill them or perhaps an Asian inspired dish, but I now had some serious beef to work with…
20 Responses
We bought the same cut over at Rustan’s Rockwell and used it for nilagang baka. The broth was so rich and flavorful because of the tendons and fat around the bones. yummy!
I love that beef cut in sinigang. The day before, I boil it first, scoop out the scum then add lots of chopped tomatoes. Let cool and stick it in the fridge for the fat to thicken and fish out the fat. Now, it is ready for my sinigang journey with labanos, gabi, mustasa, sili and my souring agent which is always reliable and kicking Knorr Sinigang Broth.
Ahhh! You’re leaving us hanging Market Man! I can’t wait to see what you do with that beef. I’d be very interested to see if you will grill it or not.
You can make korean bbq with those shortribs
mmmm….korean beef stew with loads of onion leeks and a touch of sesame oil…
I usually use this for nilaga or sinigang.If it’s during winter,it is usually sinigang.
I would use this for Crispy Beef Tadyang, very fattening, very good. Comes from a resto I used to run with friends in Libis. Here’s the link: https://ffrenzyrecipes.blogspot.com/
I love it for sinigang especially sinigang sa bayabas, yum!
i love this cut of beef! for nilaga, sinigang and kaldereta!
i superlove the crispy tadyang in bistro remedios at the circle. yummy with the bamboo fried rice. malate memories….
MECHADO!!!!
i’m from australia and i use this cut of beef quite often. works wonderfully in korean beef stew, my signature dish. :)
I think a beef sinigang or a Korean Beef Stew would be good. But as I am typing this, I am leaning towards the Kalbi chim.
Beef short-ribs adobo (recipe in Amy Besa’s book)!
Wagyu Beef Short Ribs! So amazingly tender.
Beef stew seems to be the common dish . . . yummy . . i haven’t really had success cooking my first beef stew . .was disappointed with myself hahaha . . anybody care to share their recipe of korean beef stew? i would really appreciate it! thanks!
MM do a beef bulgogi. .. or a chinese bbq spare ribs. ..
I cook this with Campbell’s mushroom soup + 1 tbsp worcestershire sauce.
Marketman,
This cut is also excellent for making “curry beef stew”.
Unfortunately Rustan’s in this area is quite pathetic. They have huge produce section, but selling 7-10 kinds of lettuce is a mainstream thing. They have no exotic fruits and choices for gourmet cuisine is quite limited…unless you consider Wolfgang puck’s pumpkin soup in a can gourmet.