Recipe Index

Ingredients

• 2 lb beef bones
• 2 lb beef ribs, cut into serving pieces
• 3¼ qt water
• 3 garlic cloves, crushed
• 1 onion, halved
• 1 sweet pepper, halved and seeded
• 1 lb yuca (cassava), peeled and cut into chunks
• 1 lb potatoes, peeled and cut into chunks
• 1 carrot, cut into thick rounds
• 3 green plantains, peeled and cut into chunks
• 1 pataste (chayote), peeled and cut into chunks
• 1 small cabbage, cut into wedges
• 4 ears corn, cut into thirds
• 1 lb sweet potato, peeled and cut into chunks
• 2 beef bouillon cubes
• 1 tablespoon achiote (annatto) oil or powder
• Salt, to taste
• 1 small bunch fine cilantro, chopped
• 4 to 6 wide cilantro (culantro) leaves

Method

1. Rinse the bones and ribs, put them in a large pot with the water, garlic, onion and sweet pepper, and bring to a boil over high heat, skimming off any foam.
2. Reduce to a steady simmer, cover partially and cook for 1 hour 15 minutes until the beef is becoming tender. Season with salt and crumble in the bouillon cubes.
3. Stir in the achiote, corn, yuca and sweet potato and simmer for 15 minutes.
4. Add the potatoes, carrot, pataste and green plantains and simmer for 20 minutes more.
5. Lay the cabbage wedges and wide cilantro on top, cover and cook for a final 10 to 15 minutes until all the vegetables are tender and the beef pulls from the bone.
6. Remove the onion and pepper halves. Taste the broth and adjust the salt.
7. Serve in deep bowls with a piece of each vegetable and some beef in each, spooning plenty of broth over and scattering with fine cilantro.

Prep: 30 min · Cook: 2 h · Total: 2 h 10 min

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data