 |
Prep Time: 30 Minutes Cook Time: 90 Minutes |
Ready In: 120 Minutes Servings: 5 |
|
This is another one-meal-in-a-pot dish. It contains soup, meat and vegetables all cooked together in one delicious broth. Terrific during cooler weather. Serve hot alone or with rice. Ingredients:
4 1/2 pounds beef short ribs |
1 quart water |
1 tablespoon black peppercorns, crushed |
2 onions, chopped |
2 beef bouillon cubes |
2 carrots, cut in chunks |
2 stalks celery, quartered |
1 chayote squash, peeled and quartered |
2 potatoes, quartered |
salt to taste |
1/4 head cabbage, cut into wedges |
Directions:
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).
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.
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.
|
|