Beef Braised in Apple Cider

I brought this concoction to our potluck dinner yesterday. It was a friend's birthday (net ilang taon ka na nga, _1 ba yon?) and the start of our "bible sharing" group.
I've been racking my brain since wednesday on what to cook for that friday night. Still undecided, I took out a pack of beef short ribs and some pieces of pork hocks from the freezer and placed them in the fridge to thaw. Come thursday night. Hubby requested that the pork hocks be cooked as crispy pata so that left me with the beef. I was really bushed that night. Without putting too much thought into it I poured what's left of the sparkling apple cider (we downed just about half a bottle during dinner) onto the beef and left it to marinate overnight. The apple cider made the beef so melt-in-your-mouth tender the dish was just superb.

Beef Braised in Apple Cider

Ingredients:

2 lbs. beef short ribs
3 cups sparkling apple cider
2 tbsp. oyster sauce
2 tbsp. soy sauce
3 cloves garlic, minced
1 onion, sliced
2 tbsp olive oil
1 red bell pepper, cut into squares
brocolli, cut into florets
caulliflower, cut into florets
2 tbsp butter
salt
pepper
toasted sesame seeds
water or meat broth (optional)

Marinate beef in apple cider overnight. Heat olive oil in pan and brown beef. Do not overcrowd pan and place beef one at a time. Set aside the beef. In the same pan saute garlic and onion. Pour in the apple cider marinade.Stir and scrape the brown bits stuck in the bottom of the pan. Put the beef back into the pan. Add oyster sauce and soy sauce. Cover and simmer until beef is tender. Meat broth or water may be added if sauce starts to thicken before the beef is fully cooked. Season with salt and pepper. Mix in sauted vegetables before transfering into serving dish. Garnish with toasted sesame seeds.
In separate pan saute the bell pepper, brocolli and cauliflower in butter season with salt and pepper.