Ingredients
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4 ½ pounds beef short ribs
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1 quart water
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2 onions, chopped
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1 tablespoon black peppercorns, crushed
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2 beef bouillon cubes
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2 potatoes, quartered
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1 chayote squash, peeled and quartered
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2 carrots, cut into chunks
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2 stalks celery, quartered
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salt to taste
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¼ head cabbage, cut into wedges
Directions
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Place short ribs into a large pot with enough water to cover. Bring to a boil over high heat, then boil for 5 minutes; the ribs will not be fully cooked. Drain and discard cooking water.
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Return ribs to the pot. Pour in 1 quart water, then add onions, peppercorns, and bouillon cubes. Bring to a boil, then cover, reduce the heat, and simmer for 1 hour.
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Skim any fat floating on the surface. Stir in potatoes, chayote squash, carrots, and celery. Cover and simmer until potatoes are tender, about 20 minutes. Season with salt, then add cabbage and cook for 5 more minutes.
Nutrition Facts (per serving)
| 983 | Calories |
| 75g | Fat |
| 32g | Carbs |
| 43g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 5 | |
| Calories 983 | |
| % Daily Value * | |
| Total Fat 75g | 97% |
| Saturated Fat 32g | 160% |
| Cholesterol 168mg | 56% |
| Sodium 491mg | 21% |
| Total Carbohydrate 32g | 12% |
| Dietary Fiber 7g | 24% |
| Total Sugars 9g | |
| Protein 43g | 86% |
| Vitamin C 50mg | 56% |
| Calcium 108mg | 8% |
| Iron 6mg | 32% |
| Potassium 1182mg | 25% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
