Ingredients
4½lbsbeef short ribs
4cupswater
1tbspblack peppercorns,crushed
2onions,chopped
2beef bouillon cubes
2carrots,cut in chunks
2celery stalks,quartered
1chayote squash,peeled, quartered
2potatoes,quartered
salt,to taste
¼cabbage head,cut into wedges
Preparation
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, then discard the cooking water.
Return the beef to the pot, then pour in the water, peppercorns, onions, and beef bouillon. Bring to a boil, cover, reduce the heat, and simmer for 1 hour.
Skim any fat floating on the surface. Stir in the carrots, celery, chayote, and potatoes, then cover and simmer for 20 minutes, until the potatoes are tender.
Season with salt, then add the cabbage, and cook for an additional 5 minutes.
Serve warm over rice, and enjoy!
