• 4 ½ pounds beef short ribs
  • 1 quart water
  • 1 tablespoon black peppercorns, crushed
  • 2onions, chopped
  • 2beef bouillon cubes
  • 2carrots, cut in chunks
  • 2 stalks celery, quartered
  • 1chayote squash, peeled and quartered
  • 2potatoes, quartered
  • salt to taste
  • ¼ head cabbage, cut into wedges
  • Directions

  • Step 1

    Place the beef ribs in a large pot with enough water to cover. Bring to a boil over high heat, and boil for 5 minutes. Drain; discard the cooking water (the ribs will not be fully cooked).


  • Step 2

    Return the beef to the pot. Pour in the 1 quart water, peppercorns, onions, and beef bouillon. Bring to a boil, cover, reduce the heat, and simmer for 1 hour.

  • Step 3

    Skim any fat floating on the surface. Stir in the carrots, celery, chayote, and potatoes; cover, and simmer until potatoes are tender, about 20 minutes. Season with salt. Add cabbage and cook an additional 5 minutes.

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