Hi, Nelson. Thanks for the kind comments. Re the monggo water, I kept 1-2 cups to add to the monggo while I sauteed it. I will make that point clear in the recipe notes. Re the beef broth — I kept part of it. I poured a half cup into the monggo guisado. I kept the rest of the clear broth in a plastic container for other recipes. By itself, this is also the bone broth that seems to be trendy these days. Hope that helps. Let me know how your monggo guisado turns out.

Thanks, Naji. So glad you and your family enjoyed this recipe. Come visit the blog again soon 🙂

Thanks, Laura! That’s so nice of you to say that – wish you lived closer!

Thanks, Joey. So nice of you to visit. You can do this, too. When we lived in Manila, I used to make this dish with kenchi, boneless beef shanks. But the short ribs has the bone which makes it quite tasty 🙂

Thanks, Cecille! Your menu with monggo sounds divine. Will you share more interesting ideas with us next time?

Thanks for the kind wishes, Nami – yes, we did get lots of snow & more to come later this week. You’re right, this one pot meal was a great comfort, aren’t these the best for cold weather?