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Method :
Cut the beef into individual ribs approximately 8 cm in length. Chop the
onions and the garlic, cut the red pepper into julienne strips and halve
the olives and remove stones.
Heat the margarine in an ovenproof pot and brown the ribs. Remove the
ribs and saute the onion and garlic for 3-4 minutes.
Add the ribs, season with salt, freshly ground black pepper and salt and
pour in the calamansi juice and beef stock. Cover the pot with a tightly
fitting lid and cook in a pre-heated moderately hot oven until the meat
is tender, approximately 1 hour.
Remove the ribs and place the pot over a hot fire and reduce the sauce
by half. Lower heat, pour in the gin and continue to simmer for a
further 2 minutes.
To serve - arrange the ribs on a plate, pour the sauce on top and
garnish with the olives and strips of red pepper.
Serves 4-6
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